Pizza Pocket Muffin Recipe

3 mini-muffins per serving  (makes 20 mini-muffins)| Gluten free 

Step 1

1 c. almond flour
2 Tbsp flax meal
¼ tsp baking soda
¼ tsp salt

Step 2

1 Tbsp apple cider vinegar
3 eggs

Step 3

6 oz. nitrate-free Italian sausage (rolled into 20 small meatballs)
organic pizza sauce for dipping
1 c. hard parmesan cheese (if not dairy sensitive)


  1. In a food processor, combine almond flour, flax meal, baking soda and salt.
  2. Pulse in vinegar and egg.
  3. Transfer batter 1 Tbsp at a time to a paper-lined mini muffin pan.
  4. Place one meatball into each muffin. 
  5. Bake at 350 degrees for 20-25 minutes (last 5 minutes, sprinkle each muffin with 2 tsp parmesan cheese).
  6. Cool for 15 minutes. Test the first muffin to make sure the meatball is fully cooked before serving.
  7. Serve with sugar-free pizza sauce for dipping.


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