Cauliflower Pizza Bites
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Cauliflower Pizza Bites
This recipe for Cauliflower Pizza Bites uses cauliflower as the crust, giving you perfect little snack-sized bites of pizza, that just happen to be gluten free and good for you. It’s a great way to add some more veggies to your family’s diet, and you’ll love them too!
Pair Recipe with Cauliflower Pizza Bites with:
Polenta Pizza Bites with Tomato and Mozzarella
Similar Colavita Recipes:
Cauliflower Pizza Crust with Zucchini and Fresh Herbs
Polenta Pizza Crust
Ingredients
Directions
Preheat oven to 400° F.
Prepare the muffin tin by oiling the cups lightly with Colavita olive oil. Cut 12 5” long and 2” wide strips of parchment paper. Place them in the cups of the muffin tin. This will make it very easy to remove the cauliflower pizzas.
Remove the cauliflower stem and leaves and cut it into florets. Place the florets in a food processor, and pulse to make a "cauliflower" rice.
Place the cauliflower rice in a large bowl with a paper towel over it and microwave it for 5 minutes.
Allow it to cool, then place the cauliflower in a thin kitchen towel. Over a bowl or the sink, squeeze tightly. A lot of liquid will be released! Keep squeezing until you can't get any more liquid out.
In a bowl, mix the cauliflower and all of the other ingredients together, except the extra 2 tablespoons of cheese.
Using a tablespoon, scoop the mixture into each cup of the muffin tin. Press the tops down slightly to flatten them. You only want a thin layer, no more than ¼” thick.
Bake the cauliflower bases for 12-15 minutes. Remove from oven, top each with a teaspoon of Colavita Crushed tomatoes and grated mozzarella. Then broil for about 1 minute to melt the cheese (please watch them, they burn easily).
After broiling, allow to cool on a wire rack for about 5 minutes and then remove from pan.
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Ingredients
Directions
Preheat oven to 400° F.
Prepare the muffin tin by oiling the cups lightly with Colavita olive oil. Cut 12 5” long and 2” wide strips of parchment paper. Place them in the cups of the muffin tin. This will make it very easy to remove the cauliflower pizzas.
Remove the cauliflower stem and leaves and cut it into florets. Place the florets in a food processor, and pulse to make a "cauliflower" rice.
Place the cauliflower rice in a large bowl with a paper towel over it and microwave it for 5 minutes.
Allow it to cool, then place the cauliflower in a thin kitchen towel. Over a bowl or the sink, squeeze tightly. A lot of liquid will be released! Keep squeezing until you can't get any more liquid out.
In a bowl, mix the cauliflower and all of the other ingredients together, except the extra 2 tablespoons of cheese.
Using a tablespoon, scoop the mixture into each cup of the muffin tin. Press the tops down slightly to flatten them. You only want a thin layer, no more than ¼” thick.
Bake the cauliflower bases for 12-15 minutes. Remove from oven, top each with a teaspoon of Colavita Crushed tomatoes and grated mozzarella. Then broil for about 1 minute to melt the cheese (please watch them, they burn easily).
After broiling, allow to cool on a wire rack for about 5 minutes and then remove from pan.