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
Servings: 18
Ingredients
- 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
Directions
Step 1
Preheat oven to 230°C. Spray mini muffin trays with cooking spray.
Step 2
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.
Step 3
Place remaining ingredients into a food processor and blend until smooth.
Step 4
Pour blended ingredients into the bowl with the cauliflower and stir to combine well.
Step 5
Evenly spoon mixture into prepared muffin tins. Press down firmly. Press a slice of turkey pepperoni onto each one.
Step 6
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.)
Step 7
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.
Step 8
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.
