Cauliflower Pizza Bites
Individual cauliflower crusts baked until firm, then topped with tomato sauce, mozzarella, and pepperoni.
Instructions
-
Step 1
Preheat the oven to 220°C. Line a baking sheet with parchment paper and coat the paper with the olive oil.
-
Step 2
Pulse the cauliflower in a food processor until it resembles fine grains.
-
Step 3
Transfer the riced cauliflower to a microwave-safe bowl and microwave until tender.
-
Step 4
Let the cauliflower cool until it can be handled comfortably.
-
Step 5
Place the cauliflower in a clean kitchen towel and squeeze firmly over a sink to remove as much liquid as possible.
-
Step 6
Put the drained cauliflower in a mixing bowl. Add the egg, Parmesan, oregano, garlic powder, salt, black pepper, and 80 gr of mozzarella; mix until evenly combined.
-
Step 7
Divide the mixture into 12 portions on the prepared baking sheet. Press each portion into a compact round about 7 cm wide.
-
Step 8
Bake until the bottoms are browned and the rounds are firm enough to turn.
-
Step 9
Turn each round with a spatula and bake until the second side is lightly browned.
-
Step 10
Spread the tomato sauce over the rounds, then top with the remaining mozzarella and the pepperoni.
-
Step 11
Bake at 220°C until the cheese is melted and bubbling and the crust centers are cooked through.
-
Step 12
Let the pizza bites rest on the baking sheet before serving.
Nutrition (Estimated)
Food safety
Caution: moderate
Cook the cauliflower crusts completely before serving; their centers should reach 74°C if checked. Refrigerate leftovers within 2 hours, use within 3 days, and reheat to 74°C.
Risk factors
- raw egg
- hot steam
- hot baking sheet and toppings