Gluten Free Pizza Puffs with Pepperoni Dunking Sauce


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preparation

preparation Time
60 mins

cook Time
0 mins

servings
4

calories
1258 per serving

ingredients

  • 1-1/2 cup gluten-free flour
  • 1-1/2 teaspoons gluten-free baking powder
  • 1-1/2 cup 1% milk
  • 2 eggs, beaten
  • 8 ounces mozzarella cheese, shredded
  • 1/4 pounds pepperoni, small slices
  • 1 tablespoons dried oregano
  • 1-1/2 teaspoons sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1/4 small onion, cut into small dice
  • 2 medium cloves garlic, cut into very thin slices
  • 1/2 pounds pepperoni, cut into thin slices
  • 1/2 teaspoons fennel seed, toasted
  • 1/2 teaspoons crushed red pepper flake
  • 8 MSR 3 canned imported Italian plum tomatoes, chopped, with their juices
  • 3/4 cup low-sodium chicken broth
  • 1 fresh bay leaf

directions

Step 1

Preheat the oven to 375 degrees. Grease a 12-cup muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and eggs. Stir in the mozzarella, oregano and sea salt, and then let stand for 10 minutes.

Step 2

Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Step 3

Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.

Step 4

Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.

Step 5

Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use.

recipe by

Kari K.


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Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.