Description
Mini Veggie Pizzas on Cauliflower Crust offer a delicious, healthy twist on traditional pizza by using a low-carb, gluten-free cauliflower base topped with fresh veggies and melted mozzarella. Perfect for a light meal or snack, these easy-to-make individual pizzas combine the flavors of Italian seasonings and fresh garden vegetables baked to bubbly perfection.
Ingredients
Scale
Cauliflower Crust
- 1 medium head cauliflower (about 4 cups grated)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Toppings
- 1/4 cup pizza sauce
- 1/2 cup shredded mozzarella (for topping)
- 1/4 cup diced bell peppers
- 1/4 cup sliced black olives
- 1/4 cup chopped red onion
- 1/4 cup baby spinach, chopped
Other
- Olive oil spray or a little oil for greasing
Instructions
- Prepare Cauliflower: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil or spray. Grate the cauliflower using a food processor or box grater, then microwave the grated cauliflower for 4–5 minutes until it softens. Allow it to cool slightly before moving on.
- Drain Excess Moisture: Place the cooked cauliflower in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step ensures a sturdy crust that won’t be soggy.
- Make the Dough: In a large mixing bowl, combine the drained cauliflower, 1/2 cup shredded mozzarella cheese, grated Parmesan, lightly beaten egg, garlic powder, Italian seasoning, and salt. Mix thoroughly until a dough forms and all ingredients are evenly incorporated.
- Form Crusts: Divide the cauliflower mixture into six equal portions. Press each portion into small circular shapes directly onto the prepared baking sheet to create your mini pizza crusts.
- Bake Crusts: Bake the crusts in the preheated oven for 15–18 minutes, or until the edges are golden brown and the crusts are firm to the touch.
- Add Toppings: Remove the crusts from the oven and spoon a layer of pizza sauce evenly over each. Sprinkle with the remaining shredded mozzarella and top with diced bell peppers, sliced black olives, chopped red onion, and chopped baby spinach or your choice of vegetables.
- Bake Again: Return the topped mini pizzas to the oven and bake for an additional 8–10 minutes until the cheese is melted and bubbly, and the toppings are heated through.
- Serve: Allow the mini pizzas to cool slightly before serving to enjoy the fresh flavors and perfect texture.
Notes
- You can prepare the cauliflower crusts in advance and freeze them for quick meals later.
- Customize the toppings based on your favorite vegetables or dietary preferences.
- For a vegan option, use dairy-free cheese alternatives and omit the egg or use a flax egg substitute to bind the crust.
