Pumpkin Cranberry Mutt Muffins
2 cups whole wheat flour or a gluten free flour such as Amaranth
1 tsp dried basil
1 tsp dried oregano
1/4 cup low fat milk
1/2 cup water
Additional Flour for Rolling
Ideas for Toppings:
bacon, cooked and crumbled, low sodium
Preheat oven to 350° F
In a large bowl, whisk together the flour, dried basil and oregano.
In a separate bowl, whisk the egg and stir in the milk and water.
Make a well in the dry mixture and pour in the milk mixture.
Stir together until combined.
Knead the dough into a ball. Use more flour if needed to reduce the stickiness.
Roll out to 1/4 to 1/2 inch thickness.
Using a 2 inch biscuit cutter, cut into circles.
Lightly spray a baking sheet with non-stick cooking spray.
Place the unbaked pizza crusts on the baking sheet.
Top your pizzas with the desired toppings.
Bake for 15 to 20 minutes or until the cheese begins to brown.
Cool completely on a wire rack before serving.
Storing – Can be kept in a air-tight container or ziploc bag for up to a week, or frozen.