High Fiber Pizza Muffins

EXECUTION TIME 1,5-2 HOURS / 9 MUFFINS / DIFFICULTY LEVEL: 3/5

For the dough:

50 g warm water & 1 sachet of dry yeast

200 g dinkel flour or all-purpose flour

3 tbsp olive oil

2 tbsp nutritional yeast

1 tbsp tomato paste

1 small onion

1 tbsp dry oregano

1/2 tsp garlic powder

Optional: 1/2 tsp. salt

For the filling and topping:

3 tbsp chopped black olives

4 tbsp boiled corn

1-2 colorful peppers cut into very small squares

75 gr. tofu (50 g for the filling & 25 for the topping)

For the sauce:

50 g tomato sauce

1 tbsp olive oil

1/4 tsp garlic powder

salt, (for children over one year old)

Put the yeast together with the water in a bowl. Stir and cover it until it activates. It needs about 15-20 minutes, until it foams.
Grind the onion in the food processor. Put it in a large bowl and add the tomato paste and olive oil and mix.
Add tahini, oregano, garlic powder, nutritional yeast and salt, if using. Mix very well, with a wire.
Start adding the flour, gradually. Mix with a spoon and add the corn, olives, peppers and tofu and mix.
Continue to add flour gradually and each time mix by hand and incorporate.
When you incorporate all the flour, I have a dough that does not stick to the hands and resembles bread dough.
Transfer it to a lightly oiled bowl, cover it and let it rest. It takes, in a warm place, about an hour. When it has almost doubled in size it is ready!
Divide the dough into 9 balls, 35-40g. each, approx.
Put the balls in muffin tins.
Make a quick sauce: Mix tomato sauce, olive oil, garlic powder, oregano and a little salt if you want.
Spread the muffins with a brush and put whatever you want on them, like corn, grated tofu and colored peppers. Add another drop of sauce and put it for baking.
Bake in a preheated oven at 180 degrees with air, for about 20 minutes. Let them cool and unmold.