These mini-pizzas are a bit of work, but they’re very popular. These have tomato sauce and basil on them. I like to sprinkle Parmesan cheese on them. You can play around with toppings to your own tastes.
CAULIFLOWER-PARMESAN MINI-PIZZAS
Servings 12 mini-pizzas
Ingredients
- 4 cups cauliflower rice
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 eggs lightly beaten
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Microwave cauliflower for 3 minutes; stir and microwave additional 2 minutes. Let cool.
- Put cauliflower in dish towel and squeeze out as much moisture as possible.
- In a bowl, combine the cauliflower with the Parmesan, oregano, salt, garlic powder and eggs.
- Drop by tablespoons on baking sheet and flatten into small circles.
- Bake for 10 minutes and turn over. Bake an additional 7-10 minutes.
- Cool on wire rack. Trim each piece with scissors for a nice, round appearance.
- Add desired toppings prior to reheating and serving.
Notes
You can also make Cauliflower bites by dropping the cauliflower to 2 cups and leaving out the Parmesan cheese. Change the seasonings if you like. And make a larger version (1/4 cup of mixture) to use instead of tortillas.
We LOVE this recipe! It was a huge hit at one of my happy hour parties. Thank you for sharing it with us!