Cauliflower Pizza Bites

Cauliflower Pizza Bites

 Last night I went to Pinot's Palette and I brought the food. I wanted to bring something appetizeryish, healthy, and tasty. I made cauliflower crust pizza a few weeks ago. It smelled AMAZING and tasted also AMAZING but I did not get the crust crusty enough so it ended up like a soggy casserole. I experimented with the crust until I found the perfect way. I like making these in the muffin pan because the smaller they are, the thicker they can be and still stay together. Here is the recipe:

 

Ingredients:

1 head cauliflower

2 eggs

1 cup shredded mozzarella cheese (divided into ¾ cup and ¼ cup)

¼ cup shredded parmesan cheese

1 tbsp onion powder

2 ½ tbsp dried oregano

2 ½ tbsp dried basil

Olive oil

Toppings:

Jarred pasta sauce – I like HEB brand Tomato Basil

Cherry tomatoes – cut in halves

Fresh Basil

Directions:

Preheat oven to 450.  Generously spray a muffin dish with nonstick cooking spray or lightly coat in olive oil.

Cut up the cauliflower and put pieces in food processor to chop. Don’t over chop or it will get too watery. I did this step in about 6 batches. After all the cauliflower is chopped, put in a large microwave safe bowl and microwave for 8 minutes.

Let cool for a few minutes after removing from microwave.

Mix in the eggs, seasonings, ¾ cup mozzarella cheese, and parmesan cheese. Spoon about 2 ½ tablespoons into each muffin pan. Press around to make a cup-like form. Make sure that it is the same thickness all around.

Bake for 21 minutes. Let cool for about 5 minutes and remove from muffin pan. If you have trouble getting them out of the pan, place in the freezer for a few minutes and this should make it easier to remove them.

Heat over to broil and grease a baking sheet. Put the crusts on a baking sheet and broil for 4 minutes.

Remove from oven and spoon some sauce into each crust and top with tomatoes and remaining cheese.

Broil for another 3 minutes. Remove from oven and top each pizza with fresh basil.

Cauliflower Pizza Bites

 Last night I went to Pinot's Palette and I brought the food. I wanted to bring something appetizeryish, healthy, and tasty. I made cauliflower crust pizza a few weeks ago. It smelled AMAZING and tasted also AMAZING but I did not get the crust crusty enough so it ended up like a soggy casserole. I experimented with the crust until I found the perfect way. I like making these in the muffin pan because the smaller they are, the thicker they can be and still stay together. Here is the recipe:

 

Ingredients:

1 head cauliflower

2 eggs

1 cup shredded mozzarella cheese (divided into ¾ cup and ¼ cup)

¼ cup shredded parmesan cheese

1 tbsp onion powder

2 ½ tbsp dried oregano

2 ½ tbsp dried basil

Olive oil

Toppings:

Jarred pasta sauce – I like HEB brand Tomato Basil

Cherry tomatoes – cut in halves

Fresh Basil

Directions:

Preheat oven to 450.  Generously spray a muffin dish with nonstick cooking spray or lightly coat in olive oil.

Cut up the cauliflower and put pieces in food processor to chop. Don’t over chop or it will get too watery. I did this step in about 6 batches. After all the cauliflower is chopped, put in a large microwave safe bowl and microwave for 8 minutes.

Let cool for a few minutes after removing from microwave.

Mix in the eggs, seasonings, ¾ cup mozzarella cheese, and parmesan cheese. Spoon about 2 ½ tablespoons into each muffin pan. Press around to make a cup-like form. Make sure that it is the same thickness all around.

Bake for 21 minutes. Let cool for about 5 minutes and remove from muffin pan. If you have trouble getting them out of the pan, place in the freezer for a few minutes and this should make it easier to remove them.

Heat over to broil and grease a baking sheet. Put the crusts on a baking sheet and broil for 4 minutes.

Remove from oven and spoon some sauce into each crust and top with tomatoes and remaining cheese.

Broil for another 3 minutes. Remove from oven and top each pizza with fresh basil.