Description
These Mini Veggie Pizzas on Cauliflower Crust are a healthy, low-carb twist on traditional pizza, featuring a crispy cauliflower-based crust topped with fresh veggies and melted cheese. Perfect as a gluten-free appetizer or a tasty main course, they combine vibrant flavors and wholesome ingredients for a satisfying meal.
Ingredients
Scale
Cauliflower Crust
- 1 medium head of cauliflower (about 4 cups riced)
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
Toppings
- 1/3 cup pizza sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup sliced cherry tomatoes
- 1/4 cup chopped bell peppers
- 1/4 cup sliced black olives
- 2 tablespoons chopped red onion
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking.
- Rice and Cook Cauliflower: Chop cauliflower into florets and pulse in a food processor until finely riced. Transfer to a microwave-safe bowl and microwave for 5 minutes to soften. Allow to cool slightly.
- Drain Cauliflower Excess Moisture: Place the cooled cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure a crispy crust.
- Mix Crust Ingredients: In a large bowl, combine the drained cauliflower, grated Parmesan, shredded mozzarella, Italian seasoning, garlic powder, salt, and lightly beaten egg. Mix thoroughly until the mixture is fully combined.
- Form Mini Pizza Crusts: Divide the mixture into 6 small mounds on the prepared baking sheet. Flatten each mound into mini pizza rounds about 1/4 inch thick.
- Bake the Crusts: Bake in the preheated oven for 12 to 15 minutes, until the crusts turn golden and firm to the touch.
- Add Sauce and Toppings: Remove the crusts from the oven. Spread each crust evenly with pizza sauce, then top with shredded mozzarella and your choice of cherry tomatoes, bell peppers, black olives, and red onion.
- Final Bake: Return the topped mini pizzas to the oven and bake for an additional 5 to 7 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the pizzas from the oven and garnish with fresh basil or parsley if desired. Serve warm and enjoy!
Notes
- These mini pizzas are perfect for kids or as a low-carb appetizer.
- Use parchment paper to prevent sticking and make cleanup easier.
- Be sure to squeeze the cauliflower thoroughly to achieve a crispy, firm crust.
