This recipe packs some extra veggie power, tastes delicious and comes in a fun pizza form!
- ½ head cauliflower (about 2 cups riced)
- 1 clove garlic, minced
- 1 cup part-skim shredded mozzarella cheese
- 1 egg, beaten
- 1 teaspoon basil
- 1 teaspoon oregano
Start by preheating the oven to 350 degrees.
Wash and trim the cauliflower, then cut off half of the florets. Place them in a food processor.
Use the pulse feature until the cauliflower takes the form of rice- small, textured pieces.
Transfer the cauliflower “rice” to a nonstick pan. Sauté over medium heat for 6-8 minutes.
Meanwhile, mix together the mozzarella, garlic, egg, oregano and basil in a large bowl.
Once the cauliflower is cooked, add it to the bowl and stir to combine well.
Place a sheet of parchment paper on a baking sheet.
Press and flatten the “dough” into bite-sized pizzas. You should be able to get 15-18 bites.
Bake at 350 degrees for 30 minutes.
Top your pizzas with anything you want!
Put the pizza bites under the broiler for about 4 minutes, then serve them warm.
You’ll also need parchment paper and any toppings you’d like to add (in this version, I used shredded mozzarella, pepperoni and finely diced red pepper but whatever your child will eat, go for it!).
In a previous version of this recipe, I called for the oven to be heated to 400 degrees but got feedback that that high heat could lead to burned bottoms of these mini pizzas. So, I’ve adjusted it to 350 degrees.