Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
2
Low
Nutrition per serving
Calories31.7 kcal (2%)
Total Fat1.1 g (2%)
Carbs3.3 g (1%)
Sugars0.5 g (1%)
Protein2.1 g (4%)
Sodium88.5 mg (4%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
48 servings
Instructions
FOR THE CRUST
Step 1
Preheat your oven to 425°F.
Step 2
In a large bowl, mix the oat flour, egg whites, Greek yogurt, baking powder, salt, onion powder, and garlic powder until combined.
Step 3
Spray a mini muffin tin with oil. Put a spoonful of dough into 48 wells. Do your best to get the wells filled evenly. I find that a small cookie scoop is easiest but a spoon works as well. With some practice you'll get better at eyeballing the size.
Step 4
Form the dough into the shape of the well. I find this step easiest if you use a pointy spoon, put the spoon in the center of the dough, and drag the back of the spoon up the sides while applying a little pressure on the well of the muffin tin on all sides. I like to fill all of the wells first, then go through and form the wells, then redistribute any dough as needed to make them more even.
Step 5
Parbake the dough for 4-6 minutes.
FOR THE TOPPING
Step 6
Measure out the sauce and cheese and pepperoni. Cut the pepperoni into small pieces to fit on top. (If you're not worried about exact calories, just eyeball it. Your life will be easier.)
Step 7
Top each pizza bite with sauce, cheese, then pepperoni over the top. Bake for an additional 6-10 minutes.
Step 8
Remove from oven and allow to cool.
STORAGE
Step 9
Once the bites are at room temperature, add them to a Fresh & Save Bag, label the bag with the name and date and freeze.
Step 10
To the reheat the pizza bites, air fry or microwave them. I air fry at 400°F until they are hot or microwave them for 1-2 minutes or until thawed based on the power of your microwave. Air frying to reheat is my preferred method.
