Low carb has never tasted so good. These cauliflower mini pizzas clock in at 3 carbs each but still pack a ton of pizza-flavored goodness!
Why this recipe works
We used our tried and true cauliflower pizza crust recipe to create these tasty little cauliflower mini pizzas, because what isn’t better in bite-sized form? They’re gluten-free, low-carb, keto-friendly, you name it but still tickle the taste buds the way that pizza should.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – The most important part about this recipe is of course, the cauliflower crust. Cauliflower holds a surprising amount of moisture, which we don’t want in the crust. Be sure to fully dry out the cauliflower by first dicing it into small pieces, roasting it, then wringing it out with a cheesecloth (get rough with it, you’ll be shocked to see how much water comes out!).
TOPPINGS – Go crazy! Top with mozzarella cheese, pepperoni, diced green pepper or onion, sausage, whatever your heart desires. You should be able to fit approximately 2-3 tsps of toppings on each mini pizza.
How to Make Cauliflower Mini Pizzas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F.
- Grate cauliflower into rice consistency using either your food processor or a box grater.
- Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly.
- Increase oven temperature to 425 degrees F.
- Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
- In a large bowl, stir to combine cauliflower and all remaining ingredients for the crust.
- Place parchment squares or cupcake liners into a muffin tin and begin spooning 1 1/2 Tbsp of the cauliflower mixture in, packing it down with the back of a spoon but being sure to push up the sides.
- Spoon 1 tsp of pizza sauce on top of each crust. Top with 1 1/2 Tbsp of cheese per cup. If you’d like to add additional toppings, do so at this point.
- Bake at 425F for 13-15 minutes or until crust is nicely browned.
Frequently Asked Questions & Expert Tips
If you do not wring the cauliflower out well enough the crust may be soggy. Be sure to get as much excess moisture out of the cauliflower before baking these. Or, simply, your crust needs longer in the oven. Bake until the crust is golden brown.
Store leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat in the oven or in the air fryer.
Serving Suggestions
Cauliflower mini pizzas are great for lunch or dinner, plus they make a great party appetizer! Serve with a sprinkle of parmesan cheese and crushed red pepper with marinara or ranch for dipping.
More Cauliflower Recipes
- Cauliflower Casserole
- Air Fryer Cauliflower
- Cauliflower Fried Rice
- Whole Roasted Cauliflower
- Crockpot Creamy Cauliflower Soup
- Mexican Cauliflower Rice
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Cauliflower Mini Pizzas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Crust
- 1 head cauliflower should yield approx 4 cups diced
- 2 large eggs
- ¼ cup parmesan grated
- ¼ cup mozzarella grated
- ½ tsp salt
- ½ tsp oregano
- ¼ tsp garlic powder
Toppings
- ¼ cup pizza sauce 1 tsp per cup
- 1 ½ cups mozzarella 1 1/2 Tbsp per cup
- mini pepperonis, chopped bell pepper or onion, sausage, etc optional
Things You’ll Need
Before You Begin
- Cauliflower holds a surprising amount of moisture, which we don’t want in the crust. Be sure to fully dry out the cauliflower by first dicing it into small pieces, roasting it, then wringing it out with a cheesecloth (get rough with it, you’ll be shocked to see how much water comes out!).
- Store in the refrigerator in an air-tight container for 4-5 days. Reheat in the oven or air fryer.
- *The nutrition facts listed below do not include any additional toppings other than mozzarella cheese.
Instructions
- Preheat oven to 350F.
- Grate cauliflower into rice consistency using either your food processor or a box grater.
- Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly.
- Increase oven temperature to 425 degrees F.
- Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
- In a large bowl, stir to combine cauliflower and all remaining ingredients for the crust.
- Place parchment squares or cupcake liners into a muffin tin and begin spooning 1 1/2 Tbsp of the cauliflower mixture in, packing it down with the back of a spoon but being sure to push up the sides.
- Spoon 1 tsp of pizza sauce on top of each crust. Top with 1 1/2 Tbsp of cheese per cup. If you’d like to add additional toppings, do so at this point.
- Bake at 425F for 13-15 minutes or until crust is nicely browned.
Nutrition
This post originally appeared on this blog on January 12, 2022.
Amanda Davis
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