Underwrite Your Life

Muffzas (Muffin Pizzas)

This was one of those times that I thought I was being really innovative and creative, when I was really just trying to take a short-cut by putting the pizza dough into a muffin pan and thinking it would make tiny, bite-sized, pizzas. While it wasn’t a complete disaster, I am not making these instead of regular pizza next time.

Click here to read my review about how the Muffzas (and the Pizza itself!) held up throughout Week 6

A lot of this post will be repetitive because I used the same recipe as for my homemade pizza, I just shaped it differently. Regardless, ingredients are below:

75% Carbs
16%Protein
9% Fat











Ingredients Amount Cost (USD) Protein (g) Carbs (g) Fat (g) Calories (kcal)
Flour 1.8 cup $0.17 22g 158g 0g 792 cal
Olive Oil 1 tbsp $0.10 0g 0g 14g 120 cal
Salt 4 tsp $0.05 0g 0g 0g 0 cal
Active Dry Yeast 1 packet $0.33 3g 3g 0g 21 cal
Water 1.5 cup $- 0g 0g 0g 0 cal
Pasta Sauce 0.4 cup $0.80 2g 11g 2g 56 cal
Light Shredded Cheese 2 oz $0.67 10g 0g 6g 90 cal
Oregano 2 tsp $0.15 0g 2g 0g 12 cal
Rosemary 2 leafs $0.23 0g 0g 0g 1 cal
Thyme 2 tsp $0.10 0g 0g 0g 2 cal
Garlic Powder 2 tsp $0.21 1g 4g 0g 18 cal
Total - - $2.80 38g 179g 23g 1112 cal
Total/Meal — — $0.56 8g 36g 5g 222 cal

I used the same type of dough as I did for my pizza, so the first two steps are the same:

Step 1

Firstly, as with every week where I bake something, I had to rise the yeast. I added about .5 cups of warm water to 1 packet of yeast and sprinkled in a few pinches of sugar to help it activate.

Once the yeast activated (let it sit for about 5 minutes and get fluffy), I added the oil and salt then stirred the whole mixture.

Activated yeast, after adding oil, and after stirring

Step 2

Once the oil is added, I added flour, .5 cups at a time, to the mixture.

After about 1.5 cups of flour the mixture was too dense to stir in the bowl so I rolled it out on the counter top and kneaded it until it was sticky but held it’s shape.

Dough after adding 1 cup of flour, 1.5 cups of flour, and on the counter unrolled

Let the rolled flour rise for about 1 hour in a oiled bowl until doubled in size.

Dough kneading and fully risen

Step 3

Once the dough finished rising and I reached down for my baking sheet, I noticed my poor, unused, muffin tin sitting at the bottom of my cabinet. I thought to myself: “What if I just flattened out the dough into the muffin sheets and made mini muffin pizzas?” It seemed like a great idea at the time, so I went ahead with the plan.

I pulled off sections of the dough and used my fingers to flatten (as much as possible) the dough into the individual muffin holes.

Fully formed pizza dough and unbaked dough in the muffin tin

Step 4

I then put the muffin tin into the oven at 350 degrees Fahrenheit for about 10 minutes, just to let the dough harden a bit before adding my cheese and pasta sauce.

As you can see by the photos below, when I took the tin out of the oven, that was when I realized I had made a bit of an error in both judgement and execution.

Baked dough, adding sauce, and adding cheese

Step 5

So when the dough came out, the yeast had fluffed-up the crust way more than I was expecting. I actually laughed out loud at myself because what did I think was going to happen??

But the damage had been done at this point, and I was committed to making this edible. So I used a spoon and carved a little hole out of the center of the Muffzas to fill them with pizza sauce and sprinkled them with cheese.

I then baked them again for about 20 minutes until I was convinced the super-bready Muffzas were thoroughly cooked through.

Muffzas Final Product

So there you have it, Muffzas. They tasted like really really thick crust pizza, which (as you can see from my Week 6 meal prep) I do not have a problem with the added carbs. I included the photos above so you have proof that I ate them… or at least a bite of one…