Pizza Poppers

Paleo Pizza Poppers | RealFoodCarolyn

I’ll admit it. Back in the day – before food allergies were detected in our family – we would routinely order take-out pizza for a quick dinner. If the pizza wasn’t completely consumed that night, we’d happily enjoy leftovers for breakfast. Shocking, I know. Ha!

Well, now we embrace traditional, nourishing foods over processed fast foods. We still crave some savory pizza deliciousness and this recipe has become a favorite!

After the dicing and mincing of some of the ingredients, these Pizza Poppers mix up quickly and are ready within minutes. Leftovers, from the fridge or freezer, are tasty when reheated.


6 large eggs from happy pastured hens (room temperature)

1/3 cup blanched almond flour (I like Honeyville brand.)

4 tablespoons coconut oil (melted but not hot)

1/4 to 1/2 cup diced pepperoni (best sourced from pastured pigs)

1/4 cup diced sun-dried tomatoes (in oil or dried/rehydrated)

1/4 cup finely minced onion

2 large garlic cloves, finely minced

1/4 teaspoon unrefined salt

1 teaspoon minced fresh oregano OR 1/4 teaspoon dried oregano

1 teaspoon minced fresh basil OR 1/4 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes


Lightly whisk eggs in a bowl then combine remaining ingredients and incorporate well. Grease muffin tins well with bacon drippings or lard (from pastured pigs, of course) or ghee (if not severely intolerant of dairy). You can also use paper liners. The mix will fill 24 mini-muffins tins or make 9 or 10 regular sized portions.

Bake at 375 degrees for 10 – 12 minutes. Enjoy warm from the oven or freeze to reheat later.

If you can tolerate aged cheese, these are nice when topped with freshly grated parmesan cheese to give them a bit more pizza pizazz. 🙂

Buon appetito!

Wondering about eating too many eggs? Click below to my review of Eat the Yolks by Liz Wolfe NTP!

Eat the Yolks

Shared at Butter BelieverEat Fat Lose Fat , The Nourishing Gourmet, A Southern Fairytale, Make Ahead Meals, Real Food Forager, The Tasty Alternative, The Gluten-Free Homemaker, Holistic Squid, Whole LIfestyle Nutrition, Whole New Mom, Thank Your Body, Frugally Sustainable, Natural Family Today, Kelly the Kitchen Kop, Healthy Roots Happy Soul, Homegrown & Healthy and Girl Meets Nourishment.


DISCLAIMER: I'm a wife and mom who is passionate about real food! When it comes to nutrition and health, everyone should do their own research. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This blog only includes links to products and services that I would use myself.

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54 Responses to Pizza Poppers

  1. rachel August 20, 2013 at 2:40 am #

    mmmm YUM! I love coconut oil and these sound wonderful. I love making poppers and popovers of all sorts in my muffin tins. Thank you so much for linking these up!

    • Nourishing Charlotte August 20, 2013 at 11:10 am #

      Thanks, Rachel!! Enjoy! 🙂

  2. Sherri @The Well Floured Kitchen August 21, 2013 at 12:24 pm #

    These look delicious! I know the kids would love them 🙂 Pinning to try soon. Looks great for a lunchbox too, have you tried them room temp?

    • Nourishing Charlotte August 21, 2013 at 12:30 pm #

      Thanks, Sherri! Although I most enjoy the Pizza Poppers when they are warmed, they are tasty at room temperature too! Enjoy!

  3. Amber@BareNaturalMommy August 21, 2013 at 7:31 pm #

    Great recipe! Can’t wait to see if my 3-year-old will like! Thanks again.

    • Nourishing Charlotte August 21, 2013 at 7:44 pm #

      Thanks, Amber! Let me know how it goes! 🙂

  4. Karen August 23, 2013 at 2:19 am #

    These look delicious!! Could you recommend a different flour to use? I can’t have almond, corn, or potato.
    Thanks So Much

    • Nourishing Charlotte August 23, 2013 at 2:53 pm #

      Hi Karen! Thanks for stopping in at Nourishing Charlotte! The almond flour is such a small percentage of the recipe ingredients. You may be able to just leave it out. Or you could try tapioca flour, arrowroot or rice flour. You might even try coconut flour but I would suggest cutting back the quantity to a scant tablespoon. Please let me know how it turns out!

  5. Janet August 23, 2013 at 2:54 am #

    hey! these look great—but I can’t use eggs right now. do you think it could still work if I use a substitute (flax meal and water)? thanks.

    • Nourishing Charlotte August 23, 2013 at 2:57 pm #

      Hi Janet! Hmmm, I”m afraid this recipe may not work without the eggs since they represent such a large portion of the ingredients. But you could experiment with the flax/water option! Please let me know! 🙂

  6. Vanessa - Natural Family Today August 23, 2013 at 6:19 pm #

    We love these over at the Natural Family Friday linkup! Thanks for sharing!

    • Nourishing Charlotte August 23, 2013 at 7:29 pm #

      Thanks SO much, Vanessa! 🙂

  7. Laura August 28, 2013 at 4:19 am #

    I am featuring your awesome recipe this week on AFW 🙂

    • Nourishing Charlotte August 28, 2013 at 11:08 am #

      Hi Laura! Thanks SO much! 🙂

  8. Tammera August 28, 2013 at 11:23 pm #

    I don’t know what I did wrong. I doubled the recipe and filled 18 muffin compartments. As the batter rose, the coconut oil was pushed up the sides, over the pan, and coated the bottom of the oven. My house was filled with thick black smoke! Yikes!

    • Nourishing Charlotte August 29, 2013 at 1:30 am #

      Oh no! Sounds like too much coconut oil. 🙁
      I haven’t tried to double the recipe.
      Hope it works out better the next time!

  9. Crystal August 29, 2013 at 1:50 am #

    With 6 eggs in it, and a little bit of flour, will they taste like egg? Sounds like a wonderful treat to send in my daughter’s lunch, she does not have an egg allergy, just does not like the taste of egg.

    • Nourishing Charlotte August 29, 2013 at 11:11 am #

      Hi Crystal! To me, the pepperoni, sun-dried tomatoes and other savory ingredients dominate the flavors in these Pizza Poppers. Maybe you could try a half-batch to see how it goes for your daughter? Please let me know how it goes!

  10. Bryanna August 29, 2013 at 4:58 pm #

    Since I don’t have a muffin tin, I used a pie dish and cooked it for 22 mins. It came out as a pizza quiche. It was so delicious, my boyfriend insisted I needed to make a second one the next day. Thanks for the recipe!

    • Nourishing Charlotte August 29, 2013 at 5:11 pm #

      Hi Bryanna! Oh my gosh, that’s great! Thanks for sharing the idea. 🙂

  11. Kim September 3, 2013 at 11:58 pm #

    I will be trying this but will add cheese and hope my picky teen will eat them 🙂 Will be much faster than scrambling eggs every morning. I used to make myself egg muffins, but never thought to make them pizza-like 🙂

    • Nourishing Charlotte September 4, 2013 at 12:08 am #

      Thanks for stopping by, Kim! Yes, I think cheese would be a great addition for those who can tolerate dairy. And it’s SO easy to just reheat the Pizza Poppers in the mornings. That’s what we are having for breakfast tomorrow! 🙂

  12. Sara September 12, 2013 at 1:50 am #

    I just made these today and they were amazing! I kept going back for more. I’m busy at home with a new baby, and these make the perfect grab and go for a hungry mommy (and for my older kids). I loved the idea above of the quiche/frittata, too. Thank so much for the new family favorite!

    • Nourishing Charlotte September 12, 2013 at 2:27 am #

      Thanks so much for the feedback, Sara! I’m delighted that the Pizza Poppers are a hit at your house. Blessings to you on the arrival of your new baby. 🙂

  13. GiGi Eats Celebrities October 3, 2013 at 4:23 am #

    I could totally make these minus the almond flour 🙂

  14. Kim November 22, 2013 at 12:38 am #

    I made these tonight. They were very good. Kinda like an Italian breakfast casserole. I doubled the recipe and made 12 regular muffins sized and 4 slightly larger ramekins. I would probably decrease the coconut oil by a bit when doubling next time. I used Louanna coconut oil so it didn’t have the coconut taste. I suppose bacon grease could be used instead. Thanks for the recipe!

    • Real Food Carolyn November 22, 2013 at 12:53 am #

      Glad it worked out, Kim! I think bacon grease is a GREAT substitute for the coconut oil. 🙂

  15. Amanda Edwards November 22, 2013 at 7:32 pm #

    I just pulled these out of the oven and they smelled so amazing I just had to eat one! Sooo good…I have a feeling I just found my new go to snack or quick breakfast. (I like to freeze and reheat for convenience.) I tweaked the recipe a little bit to my liking, used 2 Tbsp of coconut flour, replaced the pepperoni with bacon, and added 1/4 cup parmesan cheese and 1/2 cup shredded mozzarella 🙂

    • Real Food Carolyn November 22, 2013 at 8:38 pm #

      Thanks for stopping by, Amanda! Your substitutions sound delicious!

  16. Jessica December 8, 2013 at 11:04 pm #

    Ack! These sound so darn good. I cannot WAIT to make them!!!

    Thanks for stopping by and sharing these last week at *Mostly* Homemade Mondays. This lovely recipe will be featured at tomorrow’s blog hop. Hope you’ll stop by and share some more with us. Yummo! Oh, and feel free to grab a button while you are there.

    Thanks again,

    • Real Food Carolyn December 9, 2013 at 1:31 am #

      Thanks so much, Jessica!

  17. Alexis March 11, 2014 at 9:46 pm #

    I made these for lunch with a friend. Delicious! Next time I’ll make extra for the freezer.

    • Real Food Carolyn March 12, 2014 at 12:43 am #

      Thanks, Alexis! Glad you enjoyed the Pizza Poppers. 🙂

  18. Jess February 2, 2015 at 3:11 pm #

    What do you do to reheat them from the freezer?

    • Real Food Carolyn February 2, 2015 at 3:55 pm #

      I just place them on a baking sheet and warm at 350 degrees for about 10 – 12 minutes. Hope you enjoy them!


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