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.
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.
2 1/2 medium-fat protein, 1 1/2 vegetable, 1/2 lean protein