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Cauliflower Crust Pizza Bites

Diet: Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal
Servings 12 mini pizzas


Cauliflower Crust
  • 2 cups cauliflower rice approx 1 small cauliflower
  • 2 tbsp nutritional yeast (or parmesan for SCD)
  • 1 tsp oregano
  • 1/4 tsp salt and pepper
  • 1/4 cup almond flour
Suggested Pizza Toppings
  • tomato sauce
  • fresh spinach
  • sautéed mushrooms
  • ham
  • grated cheese
  • basil
  • chicken
  • olives
  • red onion


Preheat the oven to 350ºF
  • Cut the cauliflower into chunks and place in a food processor. Blend for approximately 1 minute until it becomes as fine as possible. Measure out two cups of the cauliflower and place in a bowl. Add in the remaining ingredients for the crust and stir together until well mixed.
  • Using a paper towel dipped in olive oil, grease each of the cups of the muffin tin
  • Place a spoonful of the dough mixture into each muffin cup and press down firmly so the crust is well packed in.
  • Bake the pizza crusts for 10-12 minutes in the oven until firm. After 10 minutes remove from the oven and gently press with your finger, they should hold together and be firm to the touch.
  • Remove from the oven and allow to cool. Using a knife, run it around the edges of each crust and loosen them from the bottom of the pan, this will ensure they are easier to remove later.
  • With the crusts still in the muffin tray, top each with tomato sauce and any topping of your choice.
  • Place the muffin tray back into the oven an allow to bake for a further 5 minutes until the cheese begins to bubble.
  • Once cooked, remove from the tray and serve warm.
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