mini pepperonis, chopped bell pepper or onion, sausage, etcoptional
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.
Notes
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.