These Vegan Cauliflower Pizza Bites will satisfy your pizza cravings! Everyone from kids to college students love them, and they are low carb!
Oh, friends, you’re in for a treat today. Ever since I made my Vegan Mashed Potatoes, I’ve been thinking of a way to make delicious and easy pizza bites. These Cauliflower Pizza Bites fit the bill PERFECTLY. I love that they are packed with hidden veggies (take it from us – you would never know!!), are low carb and super kid to adult-friendly. Also – such an easy on the go snack/meal, and are very freezer friendly!
I’m always trying to find ways to sneak in more veggies into these recipes for you guys. So much so that I did a whole post on it. These cauliflower pizza bites are actually low carb, with 3.7g of net carbs per bite, and a whole lot of cauliflower in there. The thing is – you wouldn’t know. They taste like mini pizza bites, complete with the marinara sauce or homemade tomato sauce, all while being really healthy. I made these without a food processor on purpose because who wants to wash all those parts all the time?! Also, if you don’t have a food processor, I wanted to show you how to make these anyhow and cauliflower rice in general.
How to make Cauliflower Pizza Bites
Preheat oven. Layer a 12 mini muffin tin pan with parchment paper strips – it makes it so easy to remove.
Just like you would cauliflower rice, you grate the cauliflower until it’s completely shredded. Use the finest setting on your mandolin/grater for this. To ensure this recipe is crisp on the outside and fluffy on the inside, I cook the cauliflower, then squeeze allllll that liquid of it. Let me tell you – it is a LOT of liquid. I’m pretty sure the Gavin and I squeezed almost a cup out of ours! It’s so important to squeeze it all out to ensure that the cauliflower bites are divine, and not at all soggy. Done properly – they are just wonderful.
In a bowl, mix the cauliflower and all of the other ingredients together, except the extra cheese. Using a tablespoon measuring, scoop the mix and put one tablespoon into each cup, then distribute the rest evenly among the cups. press them down tightly together.
Bake. When finished, remove from oven, top the cups with the remaining cheese, then broil (please watch them, they burn easily).
After broiling, allow cooling on a wire rack then remove from pan by lifting the parchment paper edges out.
Serve with marinara sauce or homemade tomato sauce
Toppings for Vegan Cauliflower Pizza Bites
You can add any toppings you’d like to these, but here are some that I absolutely love.
- I like to just add a nice vegan cheese
- You can also use mini vegan “pepperoni” slices to jazz the whole meal up
- Tiny strips of sundried tomatoes on top also take this dish to a whole different level!
How many carbs are in Vegan Cauliflower Pizza Bites?
This recipe is 5.7g of carbs and 3.7g of net carbs. If you want more info on what that means, be sure to check out our FAQ page.
If you have a craving for a sweet low carb dessert or even an extra low carb side dish to go along with this dish check out our other recipes!
Enjoy friends! If you make this post about Vegan Cauliflower Pizza Bites (Low Carb) please snap a photo and tag #lowcarbveganrecipes on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. Want more vegan recipes? Check out my blog Jessica in the Kitchen!
Vegan Cauliflower Pizza Bites
These Cauliflower Pizza Bites will satisfy your pizza cravings! Everyone from kids to college students love them, and they are low carb!
- 1 medium head of cauliflower (935g)
- ½ cup vegan shredded cheese + 2 tablespoons of vegan cheese
- 1 flax egg or egg replacement
- ¼ teaspoon salt to taste
- ½ teaspoon ground pepper
- 3 tablespoons of marinara sauce
- ½ teaspoon garlic powder
- 3 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- Preheat oven to 400 ° F/ 205° C. Layer a 12 mini muffin tin pan with parchment paper strips - it makes it so easy to remove.
- Remove the cauliflower leaves. Using a mandolin/grater, shred the cauliflower to make a "cauliflower" rice. Place the cauliflower rice in a large bowl with a paper towel over it and microwave it for 5 minutes.
- Remove and allow it to cool down. Put the cauliflower in a thin kitchen towel, and over a bowl or the sink, and bundle and squeeze tightly. A lot of liquid will be released! Keep squeezing until you can't get any liquid out. The cauliflower will look thick and fluffy and almost mealy.
- In a bowl, mix the cauliflower and all of the other ingredients together, except the extra 2 tablespoons of cheese. Using a tablespoon measuring, scoop the mix and put one tablespoon into each cup, then distribute the rest evenly among the cups. press them down tightly together.
- Bake for 12-15 minutes. When finished, remove from oven, top the cups with the remaining 2 tablespoons cheese, then broil for about 1 minute (please watch them, they burn easily).
- After broiling, allow to cool on a wire rack for about 15 minutes and then remove from pan by lifting the parchment paper edges out. You can run a butter knife around the edges to help with removing them.
- Serve with marinara sauce or homemade tomato sauce - enjoy!!
This can last for about one week in the fridge in an air-tight Tupperware container. You can freeze these items and pop them in the oven to heat them up.
Amount Per Serving: Calories: 43Total Fat: 1.8gSaturated Fat: ..5gSodium: 139.7mgCarbohydrates: 5.7gNet Carbohydrates: 3.7gFiber: 2gSugar: 1.6gProtein: 1.9g
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