Description
These Mini Veggie Pizzas on Cauliflower Crust offer a healthy and delicious twist on traditional pizza. Made with a flavorful cauliflower crust and topped with fresh vegetables and melted cheese, they’re perfect as a snack, appetizer, or light meal. Gluten-free and vegetarian-friendly, they are easy to prepare and bake into golden, crispy mini pizzas bursting with flavor.
Ingredients
Scale
For the crust:
- 1 medium head cauliflower (about 4 cups grated)
- 1 egg
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
For the toppings:
- ½ cup pizza sauce or marinara
- ½ cup shredded mozzarella cheese
- ¼ cup diced bell peppers
- ¼ cup sliced mushrooms
- ¼ cup chopped spinach
- ¼ small red onion, thinly sliced
- Optional: sliced olives, cherry tomatoes, crushed red pepper
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Cook and drain cauliflower: Grate the cauliflower into fine pieces, then microwave it for 4–5 minutes until softened. Allow it to cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible to ensure a firm crust.
- Make the crust mixture: In a mixing bowl, combine the drained cauliflower with the egg, shredded mozzarella, grated Parmesan, Italian seasoning, garlic powder, and salt. Mix thoroughly until all ingredients are well incorporated.
- Form mini crusts: Divide the mixture into 6 equal portions. On the prepared baking sheet, flatten each portion into a mini pizza round about 4 inches wide, shaping them evenly.
- Bake the crusts: Bake these crusts in the preheated oven for 12–15 minutes until they turn golden brown and firm to the touch.
- Add toppings: Remove the crusts from the oven. Spread a layer of pizza sauce on each, sprinkle with shredded mozzarella, and add your choice of diced bell peppers, sliced mushrooms, chopped spinach, red onion, and any optional toppings such as olives, cherry tomatoes, or crushed red pepper.
- Final bake: Return the topped pizzas to the oven and bake for an additional 5–7 minutes until the cheese has melted and is bubbly.
- Serve: Remove from the oven and serve the mini veggie pizzas warm for the best flavor and texture.
Notes
- Customize the vegetable toppings to your preference or seasonal availability.
- For a vegan version, substitute the cheese with dairy-free alternatives and omit the egg, using a flax egg or other binder.
- These mini pizzas make excellent snacks, appetizers, or light meals perfect for any occasion.
