Just like its big relative, cauliflower crust pizza, but better! Easy and fun to eat, it’s sure to be a crowd pleaser!

I made a larger quantity to fit a 9 x 13 baking dish. I lined the dish with parchment paper, then mixed all the ingredients, added a little bit extra cheese than what was called for, put the mixture into the baking dish, patted it down, and baked it for 30 minutes. After cooling, I picked up the parchment paper at the sides, and set it on the counter. Then I cut it into strips. We ended up dipping and then covering our individual slices with spaghetti sauce…omg…amazing!

Love this recipe. I’ve tried the bigger version before, but this bite-size held together much better. I didn’t have fresh mozzarella so I used the grated stuff that comes in a can. I also threw in some feta cheese. I put in some spices called “pizza seasoning” into the crust. I used squeeze garlic verses the garlic powder. we had some cooked hamburger and tiny pepperoni so I threw that on for a topping. Even my hubby who is disgusted by these type of bread replacement recipes liked them! This will be our new Friday night pizza go-to.

I made this for my parents who must eat gluten free. My dad hadn’t had pizza in a long time and he said it was a success! My mom said it was tastier than some pizzas she’s had from restaurants. I made it as written except cut the mozzarella in the “dough” to a half cup, and spread it (on parchment) like a traditional round pizza instead of using a muffin tin. After 15 minutes of cooking, I flipped it and cooked it an additional 5 minutes. Then I added the toppings and cooked long enough to melt the cheese on top. I felt the other ingredients and spices were perfect as written. As a second option, we have used some cheddar in the topping cheese and used sweet peppers and onions…yum!


1 large head cauliflower, cut into large chunks
2 1/2 cups shredded mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese
1 egg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup pizza sauce


Preheat oven to 425 degrees F (220 degrees C). Line a muffin tin with parchment paper squares.
Grate cauliflower into a microwave-safe bowl using a fine grater. Chop up any remaining pieces that are too small to grate but too big for the crust.
Microwave cauliflower until soft and tender, 4 to 6 minutes. Pour cauliflower into a clean dish towel cool easily handled, 15 to 20 minutes.
Wrap the towel around the cauliflower and squeeze out as much liquid as possible; the drier the cauliflower is, the better it will hold together as a crust once mixed with the other ingredients.
Combine cauliflower, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder in a large bowl.
Scoop cauliflower crust mixture into prepared muffin tin, dividing the mixture evenly among the cups. Pat down cauliflower mixture with the back of a spoon, making it compact.
Bake in the preheated oven until golden brown, about 15 minutes.
Spoon a small amount of pizza sauce onto each cauliflower crust. Top with remaining 1 1/2 cups mozzarella cheese, dividing evenly among the crusts …

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