Mini Cauliflower Crust Pizzas

When I was in sixth grade, we had a class-wide barbecue to kick off summer vacation. No idea why I still remember this, but my teacher told us as we were forming hamburgers “if you don’t want your burger to be pink in the middle, take out the middle!” Then she pressed down on the center of her raw patty and made a dent in it. “If there’s less in the middle, it’ll cook all the way brown.” Was she right? Yeah, but we also ate dent burgers that day. I open with this story because I want to talk a little more about “the middle”. Cauliflower pizza is nothing new; we’ve been enjoying it for years. Still, my biggest gripe about it has always been that the middle never cooks through. You have to choose: perfect crust and mushy middle or burnt edges and a cooked middle? Not anymore, all thanks to this fun-size pan!

Buy this pan, seriously

This is a “whoopee pie pan” but I’ve yet to use it for that purpose. What I do use if for is cauliflower pizza (which we make way too often), chicken crust pizza (another up-and-coming pizza fad), and eggs! If you crack medium size eggs in this pan and bake them, you get egg McMuffin style eggs—perfectly cooked through.

In defense of cauliflower….

If you haven’t made cauliflower pizza yet or think it sounds terrible, just try it. No, it’s not dough nor does it have the consistency of dough—there’s gonna be an adjustment period. But if you’re a pizza lover who wants to stop eating so much pizza, this swap could make a positive impact. As long as you watch the cheese, it’s guilt-free, grain-free, gluten-free, and gives you all the great benefits of cauliflower (fiber, vitamin C, vitamin K, and a gassy belly).

Cauliflower Pizza Tips

My first tip for a good cauliflower crust pizza is to remove as much water from the cauliflower as possible. To do that, I pulse mine in the blender until it’s very granular. Riced cauliflower is widely available in stores now, so I often pick that up to help with my prep work. I throw the riced cauliflower in my Blendec and pulse the crap out of it.

Next, I squeeze the excess water out using a *v. clean* rag to strain the pulsed cauliflower. Squeeze baby!

After that, it’s smooth sailing as you combine the ingredients and form them in your whoopee pan. The consistency of this dough is slightly dry (I compare it to sugar cookie dough):

Final Thoughts

These lil babies hold up all week long in the fridge and they’re so easy to heat up and chow down. I don’t consider them a “cheat food” or a “treat” even though they are pizza. I eat them all week long for a quick dinner before the gym. I’ll leave it up to your discretion if you want to microwave these pizzas at work. Yes, the cauliflower smell lingers and yes, that’s improper break room etiquette.

Mini Cauliflower Pizzas

Portable, snackable, preppable!

  • 1 head cauliflower (OR 1 bag riced cauliflower)
  • 1/2 cup almond flour
  • 2 medium eggs
  • 1/2 cup mozzarella or parmesan cheese ((try half and half!))
  • 1 tbsp italian seasoning blend
  • 1 tsp garlic powder
  • Preferred pizza sauce, cheese, and toppings
  1. Preheat oven to 400 degrees.

  2. Chop cauliflower head into bite-size pieces (skip this step if using riced cauliflower)

  3. Transfer cauliflower pieces in small batches to a blender or food processor. Pulse until it's very fine.

  4. Scoop handfuls of the cauliflower into a cheesecloth or a very clean rag and strain excess water.

  5. Transfer granular/strained cauliflower to a mixing bowl and combine with the rest of the ingredients.

  6. Stir until combined (the mixture will be slightly dry).

  7. Form small crusts taking ~2 tablespoons of cauliflower mixture and packing it tightly inside greased whoopee pan forms.

  8. When the pan is full, bake at 400 degrees for about 25 minutes.

  9. Pull the pan at 25 minutes and check the base of one of the pie crusts. It should be golden brown.

  10. Allow crusts to cool slightly (~5 minutes) before adding sauce, cheese, and toppings of your preference.

  11. Bake another 7-10 minutes until he cheese is melted.

  12. Eat immediately or store for up to 6 days. If you're storing these, let them cool completely before transferring them to the fridge.