Gluten-Free Pizza Focaccia Muffins
Soft, golden, and cheesy, these gluten-free focaccia pizza muffins combine everything you love about focaccia and pizza into a handheld, bakery-style muffin that’s perfect for sharing
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Ingredients
For the Dough
- 520 g (about 4 cups) Caputo Fioreglut Gluten-Free Flour - you cannot use any other flour blend with this recipe
- 12 g (about 4 teaspoons) instant yeast
- 12.5 g (1 tablespoon) granulated sugar
- 12 g (2 teaspoons) kosher salt
- 480 g (2 cups) warm water - (120–130°F)
- 42 g (3 tablespoons) extra-virgin olive oil - for the dough - extra will be needed for greasing and topping as noted below
For the Pan
- 56 g (1/4 cup) extra-virgin olive oil - divided between muffin tins
For the Toppings
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon flaky sea salt - such as maldon salt
- 1 cup (250g) pizza sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons freshly grated parmesan cheese - or to taste
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Instructions
- Make the dough. In a large mixing bowl, combine 520g (4 cups) Caputo Fioreglut gluten-free flour, 12g (2 teaspoons) kosher salt, 12g (4 teaspoons) instant yeast, and 12.5g (1 tablespoon) sugar. Add 480g (2 cups) warm water and 42g (3 tablespoons) olive oil. Mix with a spatula until a thick, sticky dough forms. Set aside for a few minutes while you prepare the muffin tins.
- Prepare the pans. Brush two 12-cup muffin tins generously with about 56g (¼ cup) olive oil (about 1/2 teaspoon in each muffin well), coating the bottoms and sides evenly. The oil creates crisp, golden edges and helps the muffins release easily after baking.
- Portion and rise. Divide the dough into 24 equal portions, about 45g each, and place one into each oiled muffin cup. Brush the tops lightly with olive oil. Cover loosely with plastic wrap or a clean towel and let rise until puffy and domed, about 1 hour. When my kitchen is cold, I set the pans in the oven with the light on (but the oven off) so they stay warm while the dough proofs.
- Dimple and season. Once risen, gently dimple each portion with your fingertips. Drizzle with remaining 2 tablespoons olive oil and sprinkle evenly with 2 teaspoons Italian seasoning and 1 teaspoon flaky sea salt.
- Add toppings and dimple again. Spoon pizza sauce over each muffin and top with shredded mozzarella. Gently press with your fingertips to push some of the sauce and cheese into the dough so it bakes together.
- Bake. Bake at 425°F (220°C) for 18 to 20 minutes until golden brown with crisp edges and bubbling cheese. Rotate the pans halfway through baking for even color.
- Cool and serve. Let the muffins rest in the pan for 5 minutes before removing. Top with freshly grated parmesan and an extra drizzle of olive oil, if desired. Serve warm.
Notes
- Flour note: Caputo Fioreglut contains gluten-free wheat starch, which is safe for people with celiac disease but not suitable for those with a wheat allergy. If you use a different blend, expect a very different result in both texture and structure.
- I always recommend baking by weight, especially with gluten-free flours. But for convenience, I’ve included volume measurements too.
- Always be sure to double check all of your ingredients to confirm they are gluten-free.
Nutrition
Calories: 157kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 406mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 0.2mg
