Preheat oven to 450 degrees. Coat 24 (1-3/4-inch) muffin cups with cooking spray; set aside.
These pizza-flavored bites made with a homemade cauliflower crust and tomato sauce. They're a perfect portable appetizer for any occasion.
Servings and Ingredients
|5 c. Hy-Vee Short Cuts cauliflower rice|
|1 Hy-Vee large egg, lightly beaten|
|1 ⅓ c. finely shredded Italian cheese blend, divided|
|½ tsp. Hy-Vee dried basil|
|¼ tsp. dried rosemary, crushed|
|2 tbsp. chopped roasted red pepper, divided|
|2 tbsp. thinly sliced green onion, divided|
|72 gluten-free miniature turkey pepperoni slices, such as Hormel|
|Tomato Pizza Sauce, optional|
Things To Grab
Place cauliflower into a medium microwave-safe bowl. Microwave, uncovered, on HIGH about 8 minutes or until tender, stirring once or twice. If necessary, pat dry with paper towels to remove any excess moisture. Cool. Add egg, 1 cup cheese, basil, rosemary and salt to cauliflower; stir to combine. Spoon about 1 tablespoon of the mixture into each prepared muffin cup. Press evenly onto the bottoms and up the sides of cups. Bake for 7 to 8 minutes or until crusts are golden, edges are browned and centers are set. Remove from oven.
- Spoon 1/4 teaspoon roasted red pepper and 1/4 teaspoon green onion onto each muffin cup. Top each with a rounded teaspoon of cheese and 3 pepperoni slices. Bake 2 to 3 minutes more or until cheese is melted. Carefully remove from muffin cups. Serve warm with Tomato Pizza Sauce for dipping, if desired.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 15mg
- Sodium: 85mg
- Total Carbohydrates: 1g
- Protein: 3g