If you can make a pizza crust out of cauliflower, why not make miniature pizza crusts out of cauliflower? Unless we’re talking about burgers, it’s my opinion that most food is better in bite-sized form. Mini foods are cute, easy to manage, and make you feel less guilty about devouring the whole batch… am I right?
One of the main challenges with cauliflower crust is that it tends to be on the soft side – not quite crunchy enough for most people. Downsizing the crust size allows it to crisp up a bit more, which is a definite crowd pleaser. These are fun to make and customize with whatever ingredients you prefer. I like to think of them as pizza rolls or bagel bites – but healthy.
Waaaaayyy back when we started planning our March recipes, the idea of cauliflower pizza bites was discussed. We couldn’t squeeze them into March, so it was unanimously decided that they HAD to happen in April. Coincidentally, this just so happened to fit in perfectly with NoshOn.it’s #PizzaWeek festivities – it was meant to be!
Since the day we posted it, our original cauliflower pizza crust has been one of our favorites, and one of our most popular recipes. Instead of reinventing the wheel, we repurposed the recipe and made bite-sized crusts. They are so much fun to shape, sauce, and top – and they’re definitely easier to get crispy.
If you’re a pizza lover [and who isn’t?], you simply have to head over to the official round-up page for #PizzaWeek. We’re sharing the Wednesday limelight with three other fantastic blogs: The Kitchen Prep, Dine & Dish, and FoodieCrush.
At NoshOn.It, you can see all of the blogs who are participating in this week of carby, herby, saucy, cheesy, crispy goodness and check out their take on pizza. The recipes range from dessert pizza, to vegan pizza, to pizza casserole, to cornmeal crust pizza – there is something for every pizza palate.
- 1½ cups food processed and drained cauliflower
- ½ cup almond meal
- 1½ tablespoons ground flax seed (for flax eggs)
- ⅔ cup water (for flax eggs)
- ½ teaspoon sea salt
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- black pepper to taste
- pizza sauce
- Preheat oven to 420º and place a pizza stone inside to preheat.
- In a small bowl, combine flax and water and mix using a fork. This is your flax egg mixture.
- Add cauliflower to a food processor and pulse until well ground. Pick out the larger, unprocessed pieces. Squeeze out the excess water from the processed cauliflower using cheesecloth.
- Combine all ingredients into a large bowl including the cauliflower. Add in flax eggs and stir using a wooden spoon.
- Remove pizza stone from oven and cover with parchment paper. Form 2" pizza crusts and place onto the stone.
- Pre-bake the crusts for 15 minutes.
- Remove and add sauce and toppings. Bake for 8-10 more minutes until cheese is melted or toppings are cooked. Enjoy!