Step 1

Preheat your oven to 425°F.

Step 2

In a large bowl, mix the oat flour, egg whites, Greek yogurt, baking powder, and stevia until combined.

Step 3

Spray a mini muffin tin with oil. Put a spoonful of dough into 24 wells. Do your best to get the wells filled evenly. I find that a small cookie scoop is easiest but a spoon works as well. With some practice you'll get better at eyeballing the size.

Step 4

Form the dough into the shape of the well. I find this step easiest if you use a pointy spoon, put the spoon in the center of the dough, and drag the back of the spoon up the sides while applying a little pressure on the well of the muffin tin on all sides. I like to fill all of the wells first, then go through and form the wells, then redistribute any dough as needed to make them more even.

Step 5

Parbake the dough for 3 minutes.

Step 6

Measure out the marshmallows and chocolate chips. (If you're not worried about exact calories, just eyeball it. Your life will be easier.

Step 7

Top each pizza bite with the toppings. Bake for an additional 3-5 minutes. Watch them carefully to make sure the marshmallows don't melt and they brown like you want them to.

Step 8

Remove from oven and allow to cool.

Step 9

Once the bites are at room temperature, add them to a gallon ziplock bag. Label the bag with the name and date and freeze.

Step 10

To the reheat the pizza bites, microwave them for 1-2 minutes or until thawed based on the power of your microwave.