Introduction
About this Recipe
Are we gonna demonize pizza? No, we’re not. Because eating after bariatric surgery is already complicated as it is. But if you wanna be more mindful and mind your protein goals, then these high-protein pizza muffins may be just what you need!
Yields:
9 pieces
Ready In:
20 minutes
Nutritional facts per 3 muffins:
384 calories
28.6 g protein
25.9 g fat
8 g carbs
1.7 g fiber
Ingredients
- 9 mini whole grain wraps (cut with a cookie cutter – here the width is 2 inches / 5 centimetres
- 7 oz / 200 g seasoned & cooked lean ground beef, seasoned (paprika powder, garlic powder, onion powder, cayenne pepper – onion & garlic)
- 2 tbsp cottage cheese
- 1 cup marinara sauce
- 2 tbsp shredded mozzarella
- 18 mini pepperonis (cut with a cookie cutter)
Recipe notes:
- The “muffins” are quite moist, you may want to use cutlery to eat them without spilling!
- Substitute the ground beef for shredded tofu if you want a vegetarian alternative (or use vegan “beef” instead).
- Make the mini wraps a bit larger if you want a “pizza cup” – let us know if you tried this!
Step by Step Instructions
Step 1
Preheat oven to 350F (180C).
Step 2
Brush the muffin tin with olive oil or spray with cooking spray.
Step 3
Add the mini wraps in each of the molds.
STEP 4
Add the ground beef, cottage cheese, marinara sauce and top with cheese and pepperoni.
Step 5
Place in oven about 10 minutes, until cheese is golden and bubbly.
Step 6
Scoop out the “muffins” with a spoon.
Step 7
Serve with your favorite vegetables or a salad on the side.
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