So, Pizza Muffins? Here’s Why I’m Obsessed

Alright, I’ll level with you—I stumbled onto these Savory Carnivore Pizza Muffins one late Sunday when I was determined not to order yet another pizza (my wallet actually sighed in relief). My kitchen looked like a cheese bomb went off, and my dog spent half the prep time staring at the oven, which is basically his way of saying, “You better drop something.” These muffins are like pocket-sized pizza magic—salty, cheesy, meaty—kind of the edible equivalent of your favorite sweatpants: zero fuss, full comfort.

Oh, and don’t ask me about the time I forgot to spray the muffin tin. Let’s just say... nobody likes pizza muffins that need to be chiseled out. My mum still brings it up at family dinners just to keep me humble.

Why My Family (and, um, Me) Love These So Much

I whip these up when I want pizza vibes but not the whole hassle (or, let’s face it, the greasy boxes). The kids devour them—sometimes before they’ve cooled; cats like to judge, but children just burn their tongues and move on. I also love that you can stash ‘em in a lunchbox, eat them warm or cold (they’re honestly not fussy), and toss together whatever meats you’ve got lurking in the fridge. One time I tried sneaking in mushrooms—nope, the carnivores in my house sniffed that out immediately. Sometimes things go sideways, but these muffins have never let me down so far.

All the Bits You'll Need (and Some You Don’t)

1 ½ cups shredded mozzarella cheese (sometimes I use cheddar if that's all I've got—everything melts in the end)
¾ cup diced pepperoni (or salami, or whatever pizza meat is hanging about—bacon is also magic)
½ cup cooked Italian sausage, crumbled (I once used breakfast sausage and nobody complained)
1 cup almond flour (if you’re dodging nuts, coconut flour sort of works—just use less; it’s thirsty stuff)
2 large eggs
¼ cup heavy cream (milk works in a pinch, but don't tell my grandmother; she swears by the heaviest cream possible)
1 teaspoon Italian seasoning (or, if you’re like me and sometimes run out, just toss in a bit of whatever dried herbs you like)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon baking powder
Pinch of salt (I tend to underdo this because pepperoni is already salty, but hey—it’s your life)
¼ cup pizza sauce (and yes, jarred is totally fine; homemade if you’re fancy, but I’m not that organized)
Olive oil spray (or butter for greasing...except that one time I forgot, and regret followed)

How I Make Savory Carnivore Pizza Muffins (Not Always in This Order...)

Preheat your oven to 375°F (190°C). Grab a muffin tin—12-cup is what I use—and grease it well. Seriously, don’t skip this. Memories of muffin mayhem haunt me.
In a big bowl, dump in your shredded cheese, pepperoni, and sausage. Give it a good mix. At this point, I sometimes find myself nibbling a few bits, and honestly, who’s watching?
Add the almond flour, Italian seasoning, garlic powder, onion powder, baking powder, and pinch of salt. Stir so it looks fairly even. If it’s clumping weird, just break it up with your hands. Feels kind of therapeutic, actually.
Whisk together the eggs and heavy cream (or milk, in which case the muffins come out slightly less rich but still good) in a separate bowl. Pour this over the meat and cheese jumble.
Add pizza sauce and fold everything together. The mixture will be thick (almost like a weird, chunky dough/wet salad hybrid) but that’s right.
Scoop into your muffin tin—fill each cup right to the top, don’t be shy. I sometimes go a bit overboard and just pat extra mix on top. Imperfect muffins are the best ones.
Bake for about 20-22 minutes, until puffy and golden on the edges. If you poke the middle with a toothpick and it comes out mostly clean, you’re set. Let them cool in the pan for a few before trying to pop them out (unless you’re very brave and/or reckless).

Stuff I Wish Someone Had Told Me (aka Notes)

These reheat beautifully—but only if you actually have leftovers. I think they’re better the next day. But again, they rarely make it that far.
Almond flour likes to clump. I’ve tried sifting, but honestly, just breaking it up with your fingers got me better results (plus, fewer dishes).
If you go heavy on oily meats (bacon, fatty pepperoni), maybe line your pan with some parchment circles or you’ll be scrubbing.

Little Experiments: Muffin Edition

Once I tossed in chopped jalapeños—spicy, but in a good way (unless you forget and rub your eyes, like I did...)
Tried a veggie version. Mushrooms and olives. Kids acted insulted. For adults? It’s not bad if you add extra seasoning.
I once subbed coconut flour for the almond—used the same amount, and wow. Dry as the Outback. If you do this, cut the coconut flour in half, maybe more.

What If I Don’t Own the Right Pan?

You, my friend, are not alone. I once made these in little ramekins and a mini loaf tin—worked fine (tasted the same). Even tried silicone muffin liners; no sticking, but balancing them on a baking tray is a circus act. Worst case, just use a well-greased small casserole dish and cut the thing into chunks. Pizza is pizza.

Where Do These Live In My Fridge?

Honestly, “storage” is ambitious language in this house—these barely last a day. But if you show more restraint, pop them in an airtight container in the fridge. They’ll keep for up to 3 days, and reheat in the microwave or toaster oven. They freeze alright, too (not my favorite; texture gets a bit odd).

How We Eat ‘Em (or Devour: Pick Your Verb)

I love setting these out with a little dish of warmed pizza sauce for dunking. My sister piles hers with ranch dressing (heresy?). For movie night, I just put the whole tray out, give everyone toothpicks, and call it dinner. Best tradition? Breakfast leftovers with a fried egg on top. You haven’t lived until you’ve tried that.

Things I’ve Learned the Hard Way (aka Pro Tips)

Trying to rush the cooling step is a rookie mistake (muffin carnage—and burned fingers—will result).
Don’t skip the greasing. Even silicone needs a tiny spray—better safe than scraping baked-on cheese for hours.
If it looks a bit weird before baking, just trust the process. Every single time, they puff up and look fine.

Your Questions, Answered (for Real)

Can I use regular flour instead of almond?: Sure, but you might want to start with ¾ cup and see how the batter looks. It’ll be less dense. On second thought, I prefer almond for the nuttiness.
Do these work for keto?: Yup! Just check your pizza sauce sugar content. Otherwise, all the ingredients are low-carb as-is.
Can I double the recipe?: Oh definitely. I tend to double it when there’s a crowd (or when my cousin’s teenage boys descend like locusts).
Why do my muffins stick?: Ah, you missed the “grease like your life depends on it” step, didn’t you? Happens. Next time add a bit more spray, or use muffin liners (the parchment kind works really well!).

Well, that’s it from me for the pizza muffin chronicles. If you make a batch, let me know what wild combos you try. Or just enjoy them, and remember: sometimes the snacks you make after a long, slightly chaotic day end up tasting the best. Cheers!

Savory Carnivore Pizza Muffins