Spinach Mushroom Pizza Bites

Spinach Mushroom Pizza Bites

I promise you guys a two-week moratorium on appetizers after this.

Wait. Is that a reward or a punishment? Either way, you get two weeks of full-on meals and/or desserts with no hands or toothpicks required. But not until we talk about these pizza bites. I can do no justice to how easy and tasty these are – if you haven’t planned your Super Bowl menu and need a quick starter, or if you need something to bring last-minute to a cocktail party, these are your jam. First – you probably have all the ingredients already. Second – they’re adorable. Third – PIZZA BITES. There’s cheese and seasonings and you dip them in marinara. Are you in?

Spinach Mushroom Pizza Bites

I’m in. Especially because, like I said, I don’t much care about the outcome of the Super Bowl this year. I’m an East Coaster from a state where pot is illegal – so, not really this year’s target audience. I’ll be watching, of course, but my main focus will be eating these (among other things – we’re doing calzones, so look out for those on a blog near you) accompanied by an elastic waistband and maybe a beer or two.

Once again, I can’t stress enough how easy these are. It’s basically like making a savory pancake batter and stirring in cheese and pizza toppings (in this case, spinach and mushrooms), before baking for 20 minutes in a mini muffin tin. The whole shebang took me under 40 minutes, and then I popped them in the freezer for Sunday (after getting some pictures and, of course, sampling a few). They’re also incredibly versatile (non-vegetarians can use the pepperoni from the original recipe, or you can sub in bell peppers, olives,  sun-dried tomatoes – anything). I’m now officially ready for some football.

Spinach Mushroom Pizza Bites

5.0 from 1 reviews
Spinach Mushroom Pizza Bites
Prep time
Cook time
Total time
Category: Appetizer
Yield: 24 bites
  • ¾ cup all-purpose flour
  • ¾ tsp baking powder
  • ¾ tsp kosher or sea salt
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 Tbsp olive oil
  • 1 cup mushrooms, finely chopped
  • Pinch of salt
  • 1 handful baby spinach, chopped
  • 1 clove garlic, minced
  • 1 egg, lightly beaten
  • ¾ cup milk
  • 1 cup shredded mozzarella cheese
  • Marinara sauce for dipping
  1. Preheat oven to 375 F. Lightly grease a 24-cup mini muffin tin and set aside.
  2. In a large bowl, combine flour, baking powder, salt, oregano, and parsley. Set aside.
  3. Heat olive oil in a skillet over medium heat. Add mushrooms and a pinch of salt and saute until mushrooms begin to release liquid, 2-3 minutes. Add spinach and garlic and saute for another 2 minutes, until spinach is wilted and garlic is fragrant. Remove from heat.
  4. Add egg, milk and cheese to the flour mixture and stir gently just to combine. Stir in mushroom/spinach mixture. Let stand for 10 minutes.
  5. Gently stir the batter. Divide evenly between the cups of the muffin tin. Bake for 20-22 minutes, until set and browned on top.
  6. Serve warm with warm marinara.
If not using immediately, freeze the bites in the muffin tin. When frozen, transfer to a freezer safe container. Reheat at 350 for 8-10 minutes.

Source: Adapted from Rachael Ray Magazine

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19 Responses to Spinach Mushroom Pizza Bites

  1. This recipe sounds delicious but there isn’t an exact measurement for the flour. It’s supposed to be 3/4 what?

  2. i’m planning on making these for holiday party then freeze just curious why do you say to freeze in muffin tin then put in sealable container

    • Hi Barbara – to keep them from sticking together. If you throw them in a tupperware or ziploc still warm, they’ll more than likely stick to each other.

    • Hi, Heidi – I would try a flax or chia egg for this (1 tbsp ground chia or flax seeds with 3 Tbsp water – let sit for 15 minutes then add as you would the egg).

    • Hi Ann! I haven’t tried that, as I’m not a huge Daiya fan – however, a bunch of people who’ve pinned this have captioned their pins saying they made these that way and they were good. I don’t see any reason why it shouldn’t work.

    • Hi Vers, I haven’t tried with frozen spinach, but it should be okay if you completely defrost it and wring it out really well to get the excess liquid out.