Happy Sunday peeps! I don't know about you guys but this week has been suuuuuuper cray. So, I already told y'all on Monday that I had started a 5 week chemistry course....yeah that didn't go so well.
This actually isn't the first accelerated summer course that I've taken but this one was by far the most intense.
When it comes to college, I like to think that I push myself as far as I can possibly go, to be the best student that I can possibly be. Unfortunately, this one was a no no. I had to pull the plug early and say goodbye to Summer chem and hello to Fall chem before I ended up saying goodbye to my sanity.
Buuut on the plus side, postponing my chem class means that I have more free time to do what I love the most, like seeing how many Cauliflower Pizzas Bites I can shove in my mouth at once. You know, productive things. 🙂
I've been so excited to share this recipe with you guys because 1) PIZZA and 2) it's ridiculously addictive!! I'm going to have an honest moment with y'all because I know you wont judge, right? *cheeky grin* I ate 4 of these cheesy love bites just while I was photographing for this recipe...unintentionally!
Seriously, every time I would have to pick one up to move it out of the frame or switch around some stuff...pop, there it went. In my mouth never to be seen again. No shame, nom nom.
I couldn't help but think how guilty I would have felt if they were actual carb loaded pizza rolls, but the fact that these are made with a super awesome 3 ingredient cauliflower crust almost makes it okay If I eat the entire batch. Too far? Okay fine, half batch.
If you haven't attempted to make a cauliflower pizza crust, or have had previous attempts that have scared you from even wanting to step near a cauliflower again (picture: kitchen full of cauliflower crumbs, soggy questionable cauliflower crust) have no fear.
It's really not that bad once you get into the swing of things, I promise.
I know that one of the most common issues when making a cauliflower crust is that it has the tendency to turn out a little soggy. Don't worry, we've all been there...some even more than others *slowly raises hand, hi*.
But after many trial and error attempts, I think I've gotten it down pretty solid. The key to making sure that the crust turns out nice and firm is to squeeze out as much juice as you can after microwaving the cauliflower rice.
Guys, I mean literally squeeze with every ounce of life that you have. You want it as close to dry as can be.
I don't think that paper towels will suffice. To really get as much juice out as possible, I strongly advise using a dish cloth or something similar.
You may want to wait until the cauliflower has cooled a little because it can be super hot to work with. I let mine cool for about 10 minutes and then wrung out the juice in two batches.
For each batch, I used a dish cloth, squeezed as much as I could, then transferred the dry cauliflower to another dry dish cloth and squeezed again.
All in all, I got about ¼ cup of cauliflower juice from a small-medium sized head. It was probably closer to ½ cup but I was wearing oven mitts to protect my hands from the heat which soaked up a fair amount of the juice.
Once the cauliflower is as dry as you can get it, you want to transfer it to a bowl and add one egg, ¼ cup Parmesan cheese and some Italian seasoning (optional).
Spray a mini cupcake pan with nonstick spray and add about a tablespoon-full to each slot, pressing down with your thumb to create a dip in the middle.
Bake at 400 degrees for 20 minutes. Fill each mini pizza base with a little pizza sauce, cheese and mini pepperoni. Bake for an additional 10 minutes or until the cheese has fully melted.
You can use a butter knife to help lift the little pizza cups out of the tray once they have cooled down a little. See, it wasn't that bad now, was it friends? 🙂
Deeeeeeelish.
-Recipe & Nutrition Info Below-
For more LOW CARB recipes, check out:
Garlic Shrimp Spaghetti Squash
Low Carb Teriyaki Turkey Bowls
Loaded Mashed Cauliflower Bake
[mpprecipe-recipe:79]
Nutrition Facts
Serving Size 4 pizza bites
Servings Per Container 4
Amount Per Serving
Calories 219
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 6g
30%
Trans Fat g
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate 18g
6%
Dietary Fiber g
0%
Sugars g
Protein 12g
24%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Christine says
can I use bagged cauliflower?
Vicci says
Hi, Christine. Yes, these can be made ahead of time and frozen/reheated. Also bagged riced cauliflower will work! Just still be sure to drain out all of that excess juice! 🙂
Rachel White says
How much of the bagged cauliflower should be use? After I squeezed the juice out I came out with 1 cup of cauliflower. Is that enough?
Christine says
can they be made ahead of time?
Beth Browder says
I just made mini Quiche using the cauliflower crusts. They are delicious. Thank you the for recipe.
Vicci says
What a delicious variation! I'm so happy you liked this recipe, Beth 😊
Paula Phongsavath says
I can't wait to try this recipe! Do they freeze well?
Vicci says
Hi Paula! I have never tried to freeze these...they just don't stay in my house long enough! However, if you try it out I would LOVE to know how it goes!
A.J. says
The top of this recipe says "4 pizza bites." Is that how many this recipe makes, or is that one serving size?
Vicci says
So sorry that it's not clear, 4 pizza bites is the serving size. Recipe makes approx 16 pizza bites 😊
Kim says
are they good at room temp or cold?
Vicci says
Yes! I've definitely eaten these straight out of the refrigerator and they're just as good as regular cold pizza 😉
Kushi says
Mouth watering! Wish I could grab some right now 🙂
Vicci says
Make some!! Your taste buds will thank you 😉
Clare Barrowman says
These look amazing! I've had many soggy adventures with cauliflower crust haha. Honestly my roommate and I still happily ate the soggy mess lol - but your tips are super helpful! I'm totally going to try again. Thanks a million!
Vicci says
I've totally been there with the soggy cauliflower pizzas so you're not alone, Clare! But if you just make sure that you get it as dry as possible, then you're golden. Glad I could help! 🙂
Karly says
OMG. Does it get any more adorable- or delicious- than this!? Completely obsessed with these cute little bites and I LOVE that they're guilt-free!
Vicci says
Guilt free food is awesome! Thanks, Karly 🙂
cakespy says
I just can't even get over how cute these are. They look so tasty too!
Vicci says
A D O R B S 🙂
Emma @ Supper in the Suburbs says
Well aren't these just the cutest! I fear that their "healthy" cauliflower base might encourage me to eat a few too many...must learn self-restraint!
Vicci says
Self control with pizza is a never ending struggle for me!
Dannii @ Hungry Healthy Happy says
There is so much that you can do with cauliflower, isn't there! These are a delicious low carb option.
Vicci says
I know! Cauliflower is just so awesome.
Mica @ Let's Taco Bout It Blog says
This is the PERFECT way to spend your Sunday. They don't even look healthy, and that's what matters most, right? 🙂 I love the little tiny pepperonis! I would just eat those by themselves. By the looks of your photos, I'm sure I would eat all of those before the photographing can even take place!
Vicci says
It's funny that you mentioned eating the mini pepperonis because I'm pretty sure that close to half the bag was gone before I had even started cooking! Thanks, Mica 🙂
Tamara Andersen says
I've not tried using cauliflower as a base for pizza, but you've got some great tips in this post. I might have to give it a try!
Vicci says
Discovering cauliflower crust has been a low carb lifesaver for a pizza lover like myself. If you try it out, I'd love to know how it turns out, Tamara!
Christine | Vermilion Roots says
I am so in love with this idea! 🙂
Vicci says
Thank you, Christine!