This recipe came from my good friend, Amber Groeling, Hy-Vee Topeka Dietitian. The turkey pepperoni has far less fat than the standard (pork) pepperoni, yet the same great flavor. These also freeze very well – just thaw and reheat. The pizza bites pictured here have quinoa as the whole grain ingredient.
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of MomsEveryday on WIBW with Amanda Lanum, October 2014, sponsored by the Kansas Farm Food Connection.
2 cups cooked quinoa or cooked pearled sorghum
2 large eggs, beaten lightly
1 small onion, minced (or sub 1 tsp granulated onion)
2/3 cup shredded mozzarella cheese
2 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
3 oz. gluten-free pepperoni or gluten-free turkey pepperoni, chopped (I typically purchase Hormel)
1/2 tsp seasoning salt
1 tsp oregano flakes
Pizza sauce, for dipping
Preheat oven to 350 degrees F.
Combine all ingredients except pizza sauce in a large mixing bowl.
Divide mixture between 28-30 greased mini muffin cups, pressing down gently to compact.
Bake, uncovered, 15-20 minutes, until set.
Serve with warm pizza sauce on the side.
Now You’re Cookin,