These low carb pizza muffins start with a cauliflower base. It’s similar to cauliflower crust pizza, but much less work and in a portable muffin form. Try dipping these crispy bites in your favourite pizza or pasta sauce!
Prep Time: 20 Minutes
Cook Time: 30 Minutes
- 2 cups grated cauliflower
- 1/4 cup egg whites
- 1 cup 1% Cottage Cheese
- 1 tsp oregano
- 2 tsp parsley
- 1/4 tsp garlic salt
- pinch black pepper
- pinch hot sauce
- 36 slices pepperoni
Preheat oven to 230°C. Spray mini muffin trays with cooking spray.
In a hot frying pan, stir the grated cauliflower until it is slightly translucent – about 5 – 8 minutes. Transfer to a bowl and let cool.
Place remaining ingredients into a food processor and blend until smooth.
Pour blended ingredients into the bowl with the cauliflower and stir to combine well.
Evenly spoon mixture into prepared muffin tins. Press down firmly. Press a slice of turkey pepperoni onto each one.
Bake at 230°C for 25 – 30 minutes, until golden brown. (If your crust is not golden brown after the recommended time then cook longer. They should be golden brown.)
Remove from the oven and let sit in the pan for about 5 – 10 minutes before removing. If you take them out while they are too hot they will fall apart.
Leave them on the cooling racks, placed the cooling racks onto a cookie tray, and placed the cookie tray under the broiler for a few minutes to crisp/brown up the bottom of them.
These are great served with a pizza or pasta sauce for dipping.