Mini Cauliflower Pizza Bites

Okay, this kitchen experiment surpassed my expectations. It tastes and smells like pizza, only there is no bread or cheese. Bound together by egg whites and yogurt, these pizza bitesâ€™ cauliflower base makes for the perfect crust. Cooked cauliflower already has a cheesy aroma and taste to it. Paired with dried oregano, fresh basil, and a cherry tomato sauce (frosting) top, this recipe is an easy and fun way to enjoy the flavors of pizza.

Cauliflower: is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer, contains high amounts of the anti-inflammatory vitamin K and omega-3 fatty acids, promotes cerebro- and cardiovascular health, contains 3.35 grams of dietary fiber in just one boiled cup, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic avid, proteins, phosphorus and potassium.

Mini Cauliflower Pizza Bites

by Aylin @ Glow Kitchen

Cook Time: 45 minutes

Keywords: bake appetizer vegetarian cauliflower yogurt oregano cherry tomatoes bbq birthday party pizza

Ingredients

For the Crust

1 head cauliflower, grated
2 egg whites
1 cup full-fat yogurt
1 tsp dried oregano
1 tbsp fresh basil, chopped
1 tsp salt
1/2 tsp garlic powder

For the Marinara

1 cup cherry tomatoes
1 garlic clove
1 tsp coconut oil
1 tsp dried oregano
Dash of salt and pepper

Instructions

For the crust, pulse 1 head of cauliflower in the food processor until rice like. Cook over medium heat with 1/2 cup water in a saucepan. Cover with a lid and let steam for 5 minutes, mixing every minute or so to make sure the cauliflower does not brown. This step softens the cauliflower. Once softened, remove from heat and let cool before adding the wet ingredients.

In a separate bowl, whisk the yogurt, egg whites, basil, oregano, salt and garlic powder together until evenly combined.

Pour the wet mixture into the cooled cauliflower. Fold until thoroughly combined.

Scoop the cauliflower crust mixture into muffin cups that have been greased with coconut oil. Fill them up firmly until they reach the top of the tin and flatten the top. The recipe makes 12 crusts, but I only made six, freezing the remainder of the mixture for later use.

Bake at 425 degrees Fahrenheit for 45 minutes, or until the tops have browned lightly and the edges begin to pull away from the tin.

Run a knife along the edges before removing. Remove each cauliflower crust carefully, especially while still warm. They will hold together well.

You can top each one with your favorite marinara sauce that has been warmed. Or, you can keep in line with the whole petite theme and make a quick marinara sauce using cherry tomatoes.

For the cherry tomato marinara sauce, stem and slice in half 1 cup of tomatoes. In a saucepan over medium heat, sautÃ© the tomatoes in 1 teaspoon of coconut oil with 1 diced garlic glove, 1 teaspoon oregano, and a dash of salt and pepper. Cook until the tomatoes have broken down.