Vegan Ricotta Pizza Muffins
Pizza……how does that word resonate with you? Do you love it? Hate it? Crave it? Have you labeled it a “bad” food and do you try to avoid it? Would you ever have guessed that just the word pizza provokes all kinds of emotions in so many people? Vegan Ricotta Pizza Muffins? Now what do you think?
Vegan Ricotta Pizza Muffins….healthy?
Having a healthy relationship with food is tricky for many. In my health coaching practice, I have clients working on dismantling limiting beliefs and opening the door to embracing healthy choices. Pizza is a good example of a food that could go either way…..making pizza yourself gives you the opportunity to customize and make it a healthy choice…..because who really wants to go through life NEVER eating pizza? These vegan ricotta pizza muffins are a healthy alternative when pizza is calling your name.
When to enjoy vegan ricotta pizza muffins?
This is an awesome season for mini vegan ricotta pizza muffins. They are a perfect to serve while watching football. These sweet potato cauli-tots are another great choice. A great appetizer to take to a party. Much appreciated in a school lunch box, or as an after-school snack too.
Fun Finger Food for a party!
As with all food choices, focusing on the nutrition is a good place to start…..think about what you can ADD that is beneficial.. Veggies are always a good option.
Roasted veggies and vegan ricotta add nutrition to mini pizzas.
The vegan ricotta in this recipe is made with wholesome ingredients that add both flavor and nourishment. Cauliflower is a cruciferous vegetable that provides high levels of vitamins and minerals. Cauliflower is one of the top 10 sources of Vitamin C. It helps fight inflammation, improve digestion and balance hormones. It has been associated with a decreased risk of some cancers and cardiovascular diseases as well.
What else is in the Vegan Ricotta?
As if the benefits of the cauliflower in the ricotta weren’t enough, adding pine nuts, boosts the nutritional profile even further. Pine nuts contain nutrients that boost energy, including healthy fats, protein, iron and magnesium. Pine nuts also reduce the risk of heart disease, contain a wealth of antioxidants and are great for vision health.
Another way to add nutrition to your pizza is with toppings. The more veggies the better!. The mini pizza muffins cook up quickly, so you may want to pre-cook veggies that take longer than 15 minutes to get tender. I like to simply roast veggies in a hot oven (425), drizzled with olive oil (or avocado oil which has a higher smoking point), sea salt and pepper.
Simply Roasted Veggies are ideal for pizza toppings.
With a simple dough recipe, vegan ricotta and roasted veggies that are nutritious and can be made in advance….you’re running out of excuses not to make and enjoy these mini pizza muffins. Stop limiting yourself to labels that don’t serve you well!
- 1 cup hot water
- 1 packet (2 ¼ teaspoons) dry yeast
- 1 Tablespoon honey
- 1 Tablespoon olive oil
- 1 ¾ cup whole wheat flour
- 1 cup unbleached white flour
- ½ teaspoon salt
- 2 cups Cauliflower florets (about ½ head)
- 1 cup pine nuts
- 1 small clove garlic, finely grated
- 1 Tablespoon lemon juice
- 2 Tablespoons olive oil
- 1 teaspoon dried Italian spices
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup water
- 1 Tablespoon nutritional yeast (optional)
- 1-2 Tablespoons avocado oil
- 1-2 Tablespoon corn meal
- Tomato Sauce (I used canned organic crushed tomatoes)
- Toppings: roasted veggies** (broccoli, brussels sprouts, asparagus, red peppers, mushrooms, onions, etc.), artichoke hearts, olives.
- Preheat oven to 425. Lightly oil muffin tins with avocado oil.
- Make the dough: place water, yeast, honey and olive oil in glass cup and let sit for 5 minutes to proof yeast. Place flour and salt into mixer (or food processor) and then add liquid ingredients. Mix on high speed for about 3 minutes, until dough forms. If mixing by hand, continue kneading until smooth and no longer sticky (it may take up to 5 minutes). Place dough in bowl and cover with kitchen towel to rise for minimum 15 minutes.
- Make the ricotta: Cut cauliflower into florets and steam for about 13 minutes, until tender, but not mushy when pierced with a fork. Place steamed cauliflower and pine nuts into bowl of food processor and pulse until combined. Add remaining ingredients and process until creamy, but not totally smooth---some texture is desired. Taste for seasoning, adding more S+P as needed.
- Make Pizza: Sprinkle corn meal on flat, even surface. Roll out dough to ⅛" thickness and then use circular cookie cutter (or the top rim of a glass) to cut into 3" circles. Place one dough circle into each muffin tin, patting down and outward onto edges. Put a Tablespoon of tomato sauce, a dollop of ricotta and desired veggie toppings** into each muffin tin. Bake for 15 minutes, or until crust is brown and crispy.
- Vegan Ricotta will stay good in air-tight container in the fridge for up to one week.
- Store Pizza muffins in fridge for up to 5 days and reheat in 375 oven for 10-15 minutes.
- Already cooked pizza muffins will stay good in the freezer for up to 3 months.
TOPPINGS: Here are a few suggestions. Let me know in the comments what you put on YOURS! Broccoli, brussels sprouts, asparagus, red peppers, mushrooms, onions, artichoke hearts, olives, etc.
For roasted veggies on your pizza: Preheat oven to 425. Drizzled with olive oil, S+P and roast for about 10-15 minutes---undercook them because they will get cooked a bit more when the pizza is in the oven.
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Serving Size:2 pizza muffins
Amount Per Serving: Calories: 259Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 241mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 6g