Description
These Mini Veggie Pizzas on Cauliflower Crust are a delicious and healthy twist on traditional pizza. With a flavorful cauliflower crust and an array of colorful toppings, they are perfect for a light meal or appetizer.
Ingredients
Scale
For the crust:
- 1 medium head cauliflower (about 4 cups riced)
- 1 large egg
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
For the toppings:
- ½ cup pizza sauce
- ¾ cup shredded mozzarella cheese
- ½ cup diced bell peppers (red, yellow, or green)
- ¼ cup chopped red onion
- ¼ cup sliced black olives
- ¼ cup chopped mushrooms
- 1 tablespoon olive oil
- Optional: crushed red pepper, fresh basil
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rice the cauliflower: Use a food processor or grater to rice the cauliflower. Microwave in a bowl for 5–6 minutes, then cool and squeeze out excess moisture.
- Make the crust: Mix cauliflower, egg, cheeses, Italian seasoning, and salt in a bowl to form a dough.
- Form crusts: Shape small rounds on baking sheet, flatten, and bake for 12–15 minutes.
- Add toppings: Spread pizza sauce, cheese, and veggies on crusts. Drizzle with olive oil.
- Bake: Return to oven and bake for 8–10 minutes until cheese melts. Garnish with basil or crushed red pepper.
Notes
- These mini pizzas are great for meal prep or parties.
- You can customize the toppings or use store-bought cauliflower crust for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pizza
- Calories: 160
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
