Preheat oven to 375°. Grease a 24-cup muffin pan. In a large bowl, whisk together he flour, baking g powder, Italian seasoning, salt and red pepper flakes.

Whisk in the cream and eggs. Stir in the mozzarella, parmesan cheese and pepperoni and let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.

Bake until puffed and golden, 20-25 minutes.

Serve with microwaved pizza sauce.

Beat the cream cheese with a mixer until smooth and fluffy.

Fill the muffin cups with the egg and cheese mixture.

Bake for about 15-18 minutes, or until lightly browned on top.