Mini Cauliflower Pizzas — Damn Delicious

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Mini Cauliflower Pizzas

These pizzas are made into easy single-serving portions and are so much healthier with a crisp cauliflower crust! 98.5 calories.

Cauliflower pizza crusts. Yay or nay?

I was always on the nay side of this. I mean a pizza crust made out of a veggie? Where’s that crusty, airy, crisp carb goodness? But as they always say, never judge a book by its cover because this cauliflower crust must be tried.

Now it’s fairly easy to get this all going, especially with the help of a food processor. The trick is to really soak out all the liquid from the cauliflower as much as possible, or else your crust will not hold up.

From there, you can make these into mini pizzas or one large pizza, or even tiny little breadsticks – it’s up to you. And you can throw on your desired toppings, to taste. That’s the beauty of home cooking, right?

For these, I figured mini pepperonis were best in the spirit of miniature sized foods. Best of all there’s only 98.5 calories per pizza ! Now that is a guilt-free pizza I can enjoy any day of the week.

Mini Cauliflower Pizzas

Yield: 8 pizzas

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These pizzas are made into easy single-serving portions and are so much healthier with a crisp cauliflower crust! 98.5 calories.


  • 1/3 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup pepperoni minis
  • 2 tablespoons chopped fresh basil leaves

For the cauliflower crust

  • 1 head cauliflower, chopped
  • 1 large egg
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons freshly grated Parmesan
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.*
  3. Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.
  4. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.
  5. Transfer cauliflower to a large bowl. Stir in egg, mozzarella, Parmesan, basil, oregano, garlic powder and onion powder; season with salt and pepper, to taste.
  6. Using an ice cream scoop, spread cauliflower mixture into a circle for each pizza and place onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 10-12 minutes, or until golden.
  7. Top each cauliflower round with marinara, mozzarella and pepperoni minis. Place into oven and cook until the cheese has melted, about 3-4 minutes.
  8. Serve immediately, sprinkled with basil, if desired.

*A box grater can also be used.

Did you Make This Recipe?

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Such a clever idea and absolute yay to cauliflower crust.

What a great pizza crust! Since I´m making a Paleo Diet, this crust is a really perfect idea, since I´m not eating flour 🙂 I loved it!

Wow what a lovely idea. So smart. Must try these little cute pizza bites soon. Thanks for sharing 🙂

I am going to have to tell my sister about these…or maybe I will make them for her! She’d love them. They are so cute too!

This looks interesting… but does it TASTE like cauliflower? I don’t like it cooked, so I’m afraid to try it!!

LouAnn, yes, it does taste like cauliflower so if you are not a particular fan of cooked cauliflower, then this recipe may just not be for you. But I do hope you get a chance to try it – it really is an experience!

hey Lou Ann, I am not a fan of cooked cauliflower either BUT I do love caulifower crust pizza, go figure…I would give it a try if I were you 🙂

I can’t stand the taste of cooked cauliflower either (really have a hard time getting it down)… but I made these mini pizzas tonight and I loved them! Do they taste like regular pizza dough? No. But that didn’t matter at all, because they were so yummy! And both my kids liked them too (including my veggie-hating 5 year-old). I’d recommend giving them a try at least once. I was skeptical, but I think these will become a regular favourite in our house. Thanks for the recipe!

Looks great! I love cauliflower, and I will be trying this recipe this week. Looking forward to your new cookbook! .

Just for curiosity’s sake, what would happen if you /did/ mix in, say, 1/2 cup of flour with the cauliflower crust mix? Would the crust be chewier with the inclusion of gluten to the product? Would it crumble apart? Become soggy? Have better browning? worse?

It may help with the wetness of the cauliflower but without further recipe testing, I cannot say with certainty how this will affect the final product.

Oh my gosh these are so cute! I’ve been getting back into a cauliflower kick recently (just in time, right??) and can’t wait to try these out!

Super cute! Keeping this one up my sleeve for my GF nephew!

Never thought to make mine mini, these are so cute. I have attempted this crust three times (different recipes) and had the best luck using the box grater. When I used the food processor I got so much liquid and a less than crispy crust, but not so much with the grater. Pinned!

Thanks for sharing that tip Maria….

I love the butcher block background you’ve been using lately! I searched for several months last year trying to find one with this design that was large enough then finally gave up because I couldn’t :).
These mini pizzas look amazing!

Ok, I haven’t jumped on the cauliflower bandwagon yet… I just love my gluten! But my meat and potatoes man asked me last night to make him a cauliflower pizza. I about had a mini heart attack. BUT, this recipe would be a perfect introduction to both of us! Great recipe!

O. M. G!! These are absolutely delicious and diabetic friendly. I loved the crust. An unexpected guilty pleasure and yes I’m going to make these for my female Artist lunch group. Thank you so much.

Thanks for the recipe. I’ve been seeing the cauliflower crust recipe for a bit but this one seems like a good one to start with (and hopefully end with.)

Those look fantastic! I’m adding them to my short list of things I want to make soon.

Thanks a lot for posting this healthier and tasty recipe.

Had this for dinner last night, it was SUPER yummy (my boyfriend even loved it!) My crust turned out a little soggy, but it still made for a great fork and knife pizza 🙂

This is such a clever use of healthy food! I can’t wait to try these at home. I may even be able to convince my husband to give these a try!

Perfect idea for my two clients who are gluten intolerant, mini pizzas that are GF – AND healthier than regular ones too, win-win.

If you’re going healthy, why ruin it with the crappy Kraft fake Mozzarella and pepperonis? You might try real Mozzarella cheese without all the preservatives and cellulose (read the Kraft ingredients). Also, turkey sausage or turkey pepperonis are better meat alternatives.

Thank you for your feedback – please feel free to use the ingredients you prefer for your needs/preferences – that’s the beauty of home cooking! 🙂

We did. It was delicious. Great recipe.

It has been 5 months since I had pizza because I am eating chef and gluten free. So, when I saw these I had to make them NOW, even though missing some ingredients. No dried oregano or basil? Big deal. I had fresh basil. No marinara or tomato sauce. But I had a fresh tomato. A stretch. I had half a head of fresh cauliflower, but I needed to use that for “rice,” so I decided to try frozen. I had everything else, so I went ahead. Defrosted the cauliflower for 5 minutes in the microwave, and added extra cheese because I knew frozen cauliflower would be waterier than fresh. Let the crusts bake until they were starting to brown before adding the toppings (about 6 minutes extra). Added the fresh tomato on top of cheese so the juice wouldn’t soak through as much, and baked for 7 or 8 minutes until cheese started to brown. Let them stand a few minutes, and they actually held together! Topped with a drizzle of olive oil and fresh basil, and they were pretty damn good. Good enough that I will try the recipe as written soon (although I sort of hope the frozen tastes as good as the fresh cauliflower because $1.20 vs $3.99, that’s why. Thank you. Another craving busted!

In case you were wondering, I am not “eating chef” as written above. I am eating lo-carb, hi-fat (lchf). Stupid browser.

Can you make the crusts ahead if time and freeze or refrigerated?

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