Gluten Free Pizza Cheese Buns

Gluten free Pepperoni Pizza Cheese Buns in a muffin pan, and a hand dipping one bun into a dish of pizza sauce.

These pizza buns or bites are a variation of Brazilian Cheese Buns. Made in a blender with tapioca starch, they're a snack gluten free kids can make.

Course Bread, Snacks & Treats

Cuisine American, Canadian

Keyword gluten free pizza buns, pizza cheese buns

Prep Time 15

Cook Time 22

Total Time 37

Servings buns

Calories 258kcal

Author Cinde Little

Ingredients

2 cups tapioca starch (275 g)
2 cups shredded mozzarella (115 g)
1 cup grated Parmesan cheese (85 g)
⅔ cup whole milk
⅓ cup olive oil
2 eggs
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ cup chopped pepperoni plus extra slices to top each bun

Finishing

1 cup pizza sauce served on the side for dipping

Optional

½ cup your favourite pizza toppings

Instructions

Preheat oven to 375°F. Use a silicone muffin pan or line a 12-count muffin tin with silicone muffin liners (best option)! Or grease a regular muffin pan.
In a blender or food processor add all ingredients except pepperoni. Blend until evenly mixed, about 1 minute. Scrap down the sides as needed and process until evenly mixed.
Transfer to a bowl and stir in pepperoni and additional pizza toppings if desired. At this point the batter can be kept in the fridge and baked within 2 days.
Pour or use a metal portion scoop to fill muffin cups, filling each one fairly close to the top.
Top each one with a slice of pepperoni.
Bake in preheated oven 18-22 minutes until slightly brown around the edges, golden and puffed.
**Place on wire rack and cool in the pan for about 5 minutes. Remove buns from pan and let cool another 5-10 minutes.
Serve warm with pizza sauce for dipping.
Cool completely then store in an airtight container. Reheat in microwave on 50% power for a warm, stretchy, chewy treat.
These buns freeze well. Thaw at room temperature and reheat if desired.

Notes

These are a variation of my Brazilian Cheese Buns and you can create many more variations.

*A silicone muffin pan is perfect for this recipe. Some of them are sturdy enough to go right in the oven, some need to be on a baking sheet to be moved.

Nutrition