Your favorite pizza toppingschopped up into small pieces
Instructions
Preheat oven 425 deg F (220C).
Cut cauliflower into large chunks and grate using a fine grater. For any pieces that are too small to grate, but are too big for the crust, give them a quick chop at the end. (If you've got a food processor, cut the cauliflower into smaller chunks and toss it in the bowl and process until fine.)
Put all the cauliflower in a microwave safe bowl and microwave for 4-6 minutes until soft and tender.
Pour cauliflower into a tea towel cloth and let cool until you can handle it, about 15-20 minutes. Wrap the towel around the cauliflower and squeeze out as much liquid as possible. This is an important step as the drier it is, the better it will hold together as a crust once mixed with the other ingredients.
In mixing bowl, combine cauliflower, egg, salt, pepper, garlic powder, onion powder, Parmesan, and 1 cup of the mozzarella. Mix well.
Scoop cauliflower crust mixture into parchment lined muffin tin, dividing the mixture evenly among the cups. Pat down cauliflower mixture with the back of a spoon, making it compact.
Bake for 15 minutes.
Remove from oven and spoon a small amount of pasta sauce onto each cauliflower crust.
Top with chopped pizza toppings of choice. Top with remaining 1 ½ cups of mozzarella, dividing evenly among the bites.
Bake for another 15 minutes, or until golden brown.
Let sit in pan for 5 minutes before moving each bite to a cooling rack. Let cool for 10 minutes.
Remove parchment paper liner from each bite and serve on a platter.