Gluten Free Pizza Cheese Buns
These Gluten Free Pizza Cheese Buns are a variation of Brazilian Cheese Buns. Made in a blender these are a snack gluten free kids can make.
Servings 12 buns
Calories 258kcal
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
ADD INS
- ½ cup chopped pepperoni (plus extra slices to top buns if desired)
- ½ cup precooked pizza toppings
- 1 cup pizza sauce (served on the side for dipping)
Instructions
- Preheat oven to 375°F. Line a regular size muffin pan with silicone liners or grease lightly with oil
- In a blender or food processor add all ingredients. 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 other pizza toppings. At this point the batter can be kept in the fridge and baked later.
- Using a portion scoop fill prepared muffin tins almost to the top!
- Top each one with a slice of pepperoni if desired.
- Cook in preheated oven 17-22 minutes until slightly brown around the edges and puffed up over the top of the pan.
- Place on baking rack and cool for a few minutes. Remove from pan and cool another 5 minutes. Serve warm with pizza sauce for dipping.
- Freeze leftover pizza cheese buns in airtight container. Thaw and eat at room temperature or reheat in microwave.
Notes
These are a variation of my Brazilian Cheese Buns and you can create many more variations.
Nutrition
Serving: 1bun | Calories: 258kcal | Carbohydrates: 21g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 644mg | Potassium: 140mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg
