Mini Cauliflower-Crust Pizzas
This gluten-free pizza recipe uses muffin tins to create perfectly portioned mini pizzas perfect for lunch or dinner. Cauliflower acts as the base of the crust while the classic toppings of bell pepper, black olives, pepperoni and ooey-gooey cheese promise to satisfy your strongest pizza cravings.
Source: EatingWell.com, December 2019
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate in an airtight container for up to 1 week. To reheat, wrap in foil and bake at 450 degrees F until hot, about 10 minutes.
Nutrition Facts
Serving Size:
3 mini pizzas Per Serving:
259 calories; protein 20g; carbohydrates 11.8g; dietary fiber 2.8g; sugars 4.3g; fat 15.2g; saturated fat 7.9g; cholesterol 77.4mg; vitamin a iu 1129.6IU; vitamin c 63.9mg; folate 82.5mcg; calcium 486.7mg; iron 1.3mg; magnesium 40.6mg; potassium 537mg; sodium 693.7mg; thiamin 0.1mg.
Exchanges:
2 1/2 medium-fat protein, 1 1/2 vegetable, 1/2 lean protein