Instructions

1. 1

   Begin by setting your oven to 375˚F and lightly coat two 12-cup muffin tins with cooking spray.

2. 2

   In a medium-sized mixing bowl, blend together the flour, baking powder, and salt, whisking until thoroughly mixed.

3. 3

   Incorporate the yogurt into the dry ingredients, using a fork or spatula to mix until the mixture resembles small crumbles.

4. 4

   Sprinkle some flour onto a clean work surface and transfer the dough from the bowl. Knead the dough a few times until it becomes tacky but not overly sticky, roughly 15 turns (it should not cling to your hands when you pull away).

5. 5

   Portion the dough into 16 equal small balls, each weighing approximately 25 grams.

6. 6

   Flatten each ball into the bottom of the muffin cups, allowing it to rise slightly up the sides.

7. 7

   Bake the dough for 15 minutes, then take it out of the oven and gently press down in the center of each ball to form a small indentation.

8. 8

   Spoon 2 teaspoons of sauce onto each dough ball, followed by 1 tablespoon of cheese, and finish with a sprinkle of pepperoni.

9. 9

   Place the muffin tin back in the oven and bake for an additional 3 minutes, or until the cheese is melted.

10. 10

    Once done, take the tin out of the oven and let it cool for 2 minutes. Use a paring knife or a metal offset spatula to carefully lift the bites out, cutting around the edges to free any cheese that may be stuck.

11. 11

    Give the pan another quick spray and repeat the process with the remaining dough and toppings.

Nutrition Information