These lunch goodies are constructed using my Fluffy Biscuits dough for the bottom part of the muffin. I’m always afraid they won’t cook thoroughly in the center, but they always do. They are simply delicious!
My husband prefers regular pizza sauce over the thin tomato slices, but I don’t always have any on hand ready made up (or bottled low-carb sauce in the pantry). I actually prefer the fresh tomato better as I find it less heavy. 🙂 We will be making these again I’m sure! They are not suitable for Induction. Use all Jennifer’s homemade bake mix for a gluten free version.
Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself. Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! 
You’ll LOVE these delicious recipes, so order this one (or ANY of our cookbooks) from Amazon or our direct order site: amongfriends.us/order.php. Remember, they make GREAT birthday and holiday gifts!
INGREDIENTS:
1 recipe my Fluffy Biscuits batter
6 slices mozzarella cheese, cut into quarters
12 slices pepperoni
1½ Roma tomatoes
5 oz. pork sausage or ground pork (if you have Italian sausage, omit next 5 ingredients)
1 clove garlic, minced
1 tsp. fennel seed, crushed
½ tsp. crushed oregano leaves
2 T. parsley, chopped
Dash coarse black pepper
DIRECTIONS: If using a metal muffin pan, lightly oil it. If using silicone, oiling won’t be needed, but bottoms of your muffins won’t brown as nicely. In a skillet over medium heat, brown the sausage, breaking it into crumbles as you cook it until it is no longer pink. Add garlic, fennel, oregano and parsley as it is cooking (or you can just use Italian sausage to begin with, which I didn’t have on hand). Remove from heat. Preheat oven to 350º.
Make Fluffy Biscuits dough per that recipe’s instructions. Divide into 12 portions and place a portion in the bottom of each oiled muffin cup. Slightly press flat and slightly up the sides. Add 1 slice of pepperoni to each cup next. Place ¼ slice mozzarella cheese in each cup. Place small spoon of sausage mixture in each cup. Slice Roma tomatoes thinly into 12 slices (less than ¼” or they won’t get done!!). Again add ¼ slice of cheese to each muffin cup and top off with a final slice of pepperoni. Pop pan into preheated 350º oven for about 15 minutes, watching closely (ovens vary) so they don’t over brown. Mine were fully done in the middle by the time they were just starting to brown on top. Serve at once and enjoy! Two filled me up; the hubs ate three of these for dinner.
NUTRITIONAL INFO: Makes 12 Pizza Muffins, each contains:
237 calories, 19.6 g fat, 4.58 g carbs, 1.91 g fiber, 2.67 g NET CARBS, 12.0 g protein, 510 mg sodium
Buttoni's Low-Carb Recipes 