Cauliflower Pizza Bites
Cauliflower Pizza Bites are such an unusual appetizer but one that disappears in no time.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 36 Muffins
- 2 tablespoons extra virgin olive oil
- 4 cups cauliflower - 1 head cauliflower - 3 to 4 cups will work
- 15 ounces chickpeas - chickpeas, one can drained, and rinsed
- 1 tablespoon ground chia seed, or your favorite egg substitute
- 1/2 cup fresh breadcrumbs, not from a can
- 1/4 cup dairy-free mozzarella cheese - dairy-free mozzarella cheese, grated
- 1 teaspoon tabasco or schiracha , any of your favorite hot sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
Preheat the oven to 350°F.
Lightly grease 36 to 48 mini muffin tins. This depends on the size of your tins. Use the oil mentioned in the ingredients. You can use an olive oil spray instead to cut down on oil. You could also use mini muffin cups if you didn't want to use oil at all. It should work just fine.
Cut the cauliflower into florets. Steam until the florets are easy to pierce, about 15 minutes.
Transfer to a large bowl. Add the chickpeas and mash with a fork or a potato masher.
The mixture will not be smooth but a little bit chunky. You may do this in a food processor but just don’t make it smooth.
Add the remaining ingredients to the cauliflower mixture and mix well by hand.
Spoon the mixture into the prepared mini muffin cups, pressing the mixture down firmly so that the ingredients stick together.
Bake for 30 to 35 minutes. Let the muffins cool in the pan so that they will stay together when removed.
Serve with warm pizza sauce for dunking or any sauce of your choice.
Serving: 1Muffin | Calories: 34kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 81mg | Potassium: 71mg | Fiber: 1g | Vitamin A: 5IU | Vitamin C: 5.9mg | Calcium: 12mg | Iron: 0.5mg