Personally, I like these better than the large cauliflower pizza’s for a couple reasons.
- Because they are smaller, the crust bakes better and stronger.
- You can make a ton of different styles from BBQ chicken to Margarita to classic Pepperoni.
Scroll down to find the recipe below!
First, we start with a gigantic head o’ cauliflower.
Shred that head into crumbles and reserve about four cups. You can save the rest in the fridge or freezer for when the cauliflower pizza crust craving strikes again – and trust me, it will.
Cook the cauliflower in the microwave, then let it cool and mix it with eggs, garlic powder, Italian seasonings and shredded mozzarella cheese. If you’re not a fan of mozzarella, feel free to use a different kind of shredded cheese (Cheddar? Manchego? Swiss? Go crazy!).
Divide the mixture into 12 pieces, and pat each piece into a small round on a lightly greased baking sheet (or ungreased pizza stone, though I found it more difficult to get those dang pizzas off the stone after baking. They still tasted great, though).
Bake the crusts for 15 minutes or so until they’re nice and golden brown. They might char on the edges, but that’s OK. It’s a small price to pay to get the underside of the crust perfectly baked through and golden.
Heat the broiler and top each pizza with your favorite toppings. I went the classic margherita pizza route with pizza sauce, fresh basil leaves, mozzarella cheese and tomato slices, but pretty much any toppings will go well with these guys.
Broil the pizzas until the cheese is melted and the toppings are warm, about 5 minutes.
Let the pizzas rest a bit (they’ve been through a lot!), then serve. Sure, they don’t taste just like real pizza crust, but they don’t taste anything like cauliflower, either. You know what they taste like? AWESOME. So dig in!
- 1 large head cauliflower (about 4 cups shredded)
- 2 large eggs
- 3 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons garlic powder
- 1 cup pizza sauce
- 12 fresh basil leaves
- 1 tomato, sliced into 12 rounds
- Using a box grater or a food processor, shred cauliflower into crumbles. Reserve 4 cups; store the remainder in the fridge or freezer for future pizzas.
- Cook cauliflower in microwave in a large microwave-safe bowl for 8 minutes. Allow to cool 10 minutes.
- Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine. Preheat oven to 450°F.
- Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).
- Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and tomato slices.
- Broil pizzas until cheese is melted and tomatoes are slightly roasted, about 5 minutes. Remove from oven and let cool 5 minutes before serving.
