Mini Egg Pizzas

We get so disappointed looking around the internet for Paleo + Pizza as a search term. Inevitably we come across many (delicious looking) Primal recipes which include cheese. Since we are a dairy-free family, this hasn’t done us much good. Pizza was one of our favorite, FAVORITE foods before – so we decided these little egg cups would be the perfect vessel for all the wonderful flavors we missed. As per our usual, we each “made our own” with our favorite toppings and the results were amazing.

These mini egg pizzas, or egg pizza cups, or pizza muffins or mini pizza frittatas or whatever you wanna call these grain-free and dairy-free egg muffins with pizza flavorings are really good. The batch made 20 egg muffins for us (a family of 5) and we had ONE left for next week after eating them as part of a Sunday brunch. Finian had 7 before we cut him off and declared the single remaining pizza Cole’s for lunch tomorrow. This is a perfect make-ahead food for breakfast, lunch or snacks – but good luck keeping them around long enough to last a week, or even a day!

Mini Egg Pizzas
Grain-Free, Gluten-Free, Corn-Free, Soy-Free, Sugar-Free, Tree-nut Free, Peanut-Free (contains eggs)


  • 1 Tbsp lard or olive oil
  • 1 small red onion, diced
  • 1 Tbsp tomato paste
  • 2 C tomatoes, diced (or one 14 oz. can, strained)
  • 1 C pepperoni, diced
  • 10 eggs
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp black pepper
  • 1 C black olives, chopped (optional)
  • 1 C mushrooms, chopped (optional)


  1. Heat lard or olive oil over medium heat
  2. Saute onions until almost softened, about 5 minutes
  3. Add tomato paste, cook and stir for one minute until well incorporated with onions
  4. Add tomatoes, cook 2 minutes stirring frequently
  5. Add pepperoni, cook together for 4 minutes, stirring frequently
  6. Crack and beat eggs until fluffy and bubbly
  7. Add oregano, basil, salt and pepper to eggs and mix
  8. Grease muffin tin cups (eggs will stick) or use a silicon pan or liners
  9. Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup
  10. Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)
  11. Bake at 325 degrees for 25-30 minutes, or until tops become golden brown. We prefer our slightly underdone if we’re saving them for the week so that when reheated the eggs do not become overcooked.

Makes 16-24 pizzas, depending on how much you fill the cups with toppings. We filled our muffin cups about 50% with toppings and 50% with eggs and had 20 egg cups.

*Steps with the heart symbol (♥) indicate steps perfect for the sous chef in your kitchen with little hands!

We served these with gluten-free, dairy-free, soy-free, and corn-free donuts from Sweet Freedom, which the lovely Cave Girl Eats picked-up for the boys while I attended the Philadelphia Balanced Bites seminar. It was nice to finally meet Diane, who’s frackin’ ripped and smart as a whip – in case you are wondering. And of course, it’s always lovely to spend some quality time with Liz (and Cave Husband).

Please do be ignoring how exhausted I look after an all day brain growth session; in my defense, I did wake up at 4:30 in the morning to drive up and attend – and thanks to my buddy Hillary for letting me melt down in the car on the way home!

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