Mini Cauliflower-Crust Pizzas

Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Soak a paper towel with oil and use it to grease 2 nonstick muffin tins (you'll need 18 regular muffin cups). (Alternatively, line 2 stainless-steel muffin tins with 18 paper liners, and coat the liners with cooking spray.)

Place cauliflower florets in a food processor and pulse until the cauliflower looks like rice, 4 to 5 pulses, stopping to scrape down the sides as needed. Transfer to a medium microwaveable glass bowl; microwave on High until tender, about 5 minutes. Let cool for 10 minutes. Place the cooled cauliflower in a clean towel; gather it to form a bundle and squeeze out as much moisture from the cauliflower as possible. Return the cauliflower to the bowl; add egg, almond flour, Parmesan, garlic powder, onion powder and 2 cups mozzarella. Stir with a fork until combined.

Spoon the mixture evenly into the 18 prepared muffin cups (about 2 tablespoons per cup). Using your fingertips, press the mixture into the bottoms, making a slight indentation to shape the crusts. Bake until lightly browned, 18 to 20 minutes, rotating the pans between the racks halfway through baking.

Remove the crusts from the oven; top each with about 1 1/2 teaspoons pizza sauce and sprinkle evenly with the remaining 1 1/4 cups mozzarella. Top evenly with bell pepper, olives and pepperoni. Continue baking until the pizzas are golden brown and the cheese has melted, 8 to 10 minutes.

Let cool in the pans for 5 minutes. Remove the pizzas from the pans and transfer to a wire rack; let cool for 10 minutes. Remove paper liners, if necessary. Sprinkle with basil. Serve hot or at room temperature.