Gluten-Free Pizza Cups

Tying to deal with toddlers’ every changing food preferences and aversions can drive you INSANE. Especially when your kid has food sensitivities/allergies and your options are already limited. After seeing my pizza-burger-wing (anti-Aimee lifestyle) husband continually eat his usuals, an idea popped in my head: introduce pizza to this kid and see how it goes.

Given that the little man isn’t good with cows dairy and we follow a paleo lifestyle, ingredients and ideas were already constricted. Plus, Liam is a toddler. This creation needed to be bite sized and contained in some type of a vessel. Knowing that I can make a quick AIP crust, I could create a cupcake size version of the crust for easy eating, then put some type of meat in the middle topped with sauce and goat’s cheese. BINGO.

In attempt number one, this recipe worked out perfectly. Best of all, Liam LOVED the cups right off the bat. Despite it not being the prettiest recipe, the little man literally threw a fit when he ate through his portions.


AIP Crust

3/4 cup of organic cassava flour

1/3 cup of organic cold-pressed olive oil

1/3 cup of filtered water

Meatball & Sauce

1lb of ground pork (we love US Wellness brand)

1/2 cup of organic marinara sauce (no sugar)

1 tsp of oregano, parsley, and basil

3 oz of your preference of cheese (we had pasteurized goat and sheep’s milk cheese on hand)

1 oz of organic olive oil (for rolling out dough)


  1. Heat oven to 425 degrees F.
  2. For pizza crust: Place the three ingredients in a large mixing bowl and mix well. If too dry, add a touch of water.
  3. Once it turns into a sticky dough, cover and allow to rest for 10 minutes. This allows the cassava flour to expand and absorb the liquids.
  4. While the dough rests, prepare the meatballs. Mix together the herbs and pork; then form into small golf ball sized meatballs. Put to the side.
  5. After the dough has rested 10 minutes, drizzle a little olive oil onto a countertop or cutting board.
  6. Press the dough down or roll the dough out until it reaches a 1/8″ thickness. Next, grab a drinking cup or circular cookie cutter and cut out the dough in disks (enough to fill each of the cupcakes in a cupcake tray).
  7. In the cupcake tray, coat the bottom or sides with olive oil OR put down a paper/silicon cupcake holder.
  8. Place the dough disks inside the cupcake to resemble a cupcake shell. Once the shells are in place, put one prepared meatball inside of each shell.
  9. Drizzle a spoon full of marinara sauce on top of each meatball and then top with broken bits of cheese.
  10. Bake for 10-15 minutes to cook all of the way through.

Thank you US Wellness Meats for sponsoring this post! It’s incredible to me that I partner with brands I love and truly believe in on One Full Plate.

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