Ingredients
Scale
Crust
- 4 cups gluten-free 1:1 flour blend, we like namaste
- 1 teaspoon salt
- 1 cup cold dairy-free butter, cubed
- 8–10 tablespoons cold water
Filling Base
- 8 cups dairy-free ricotta (store-bought or homemade)
- 2 cups unsweetened dairy-free milk (oat, almond, or soy)
- 1⅓ cups cornstarch
- 2 tablespoons garlic powder
- 2 tablespoons salt
- 2 teaspoons black pepper
- 2 teaspoons ground mustard
- 4 tablespoons nutritional yeast
- 4 tablespoons lemon juice or vinegar
- 2 tablespoons + 2 teaspoons baking powder
- 2 to 3 cups dairy-free shredded cheese, divided
Broccoli filling
- 4–6 cups broccoli, cooked and finely chopped
- 1 cup shallots or onion
- 2 tablespoons oil
Ham filling
- 3–4 cups diced ham
- Optional: smoked paprika or thyme
Instructions
- Preheat oven to 375°F and grease muffin pans.
- Mix flour and salt. Cut in dairy-free butter. Add water until dough forms. Press into 48 muffin cups.
- Sauté broccoli and shallots in oil until tender. Chop tiny.
- Whisk all filling base ingredients. Stir in about half the cheese.
- Divide filling base into two bowls.
Add broccoli to half and ham to the other half. - Fill each crust about ¾ full (about 1 tablespoon filling).
Top with remaining cheese. - Bake 25–30 minutes until set. Cool before removing.