Description
These Mini Veggie Pizzas on Cauliflower Crust are a delicious and healthy alternative to traditional pizza. Made with a flavorful cauliflower crust and topped with an assortment of fresh vegetables, they are perfect for a light meal or snack.
Ingredients
Scale
Cauliflower Crust:
- 1 medium head cauliflower (about 4 cups riced)
- 1 egg
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Toppings:
- ½ cup pizza sauce
- ½ cup shredded mozzarella cheese (for topping)
- ¼ cup diced bell peppers
- ¼ cup sliced mushrooms
- ¼ cup chopped spinach
- 2 tablespoons sliced black olives
- olive oil spray
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Rice the cauliflower: Process the cauliflower in a food processor until riced, then microwave for 5 minutes. Squeeze out excess moisture using a kitchen towel.
- Mix crust ingredients: Combine riced cauliflower, egg, mozzarella, Parmesan, garlic powder, oregano, and salt in a bowl.
- Form crusts: Divide mixture into 6 rounds on baking sheet, flatten into crusts, and bake for 15-20 minutes.
- Add toppings: Spread pizza sauce on crusts, add mozzarella, bell peppers, mushrooms, spinach, and olives.
- Finish baking: Bake for another 8-10 minutes until cheese is melted. Cool slightly before serving.
Notes
- Customize with favorite vegetables or add red pepper flakes for extra flavor.
- Great for meal prep; store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pizza
- Calories: 130
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
