Cauliflower Pizza Muffins

• Meat

  • 40 slices Pepperoni, mini

• Other

  • 4 cups Finely riced, raw cauliflower **

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 tsp Italian herb seasoning

• Dairy

  • 1/2 cup Cheddar cheese
  • 1 cup Mozzarella cheese

Found on kirbiecravings.com

Ingredients

• 4 cups of finely riced raw cauliflower (I put mine through a food processor until they resemble large crumbs, about half the size of a grain of rice)
• 1 large egg
• 1/2 cup shredded cheddar cheese
• 1 tsp Italian herb seasoning
• 1 cup shredded mozzarella cheese
• 40 slices of mini pepperoni

Directions

• 1. Preheat oven to 425F.  Line a standard muffin/cupcake tin with 9 cupcake liners. Im a huge fan of these parchment cupcake liners which is what I used because they are non-stick. Make sure you line your pan rather than bake directly into them. I found that baking directly into the pan causes the edges to get slightly burned and also some of the muffins are difficult to remove. 2. For this recipe, I dried out the cauliflower through the microwave. However, if you prefer to steam and wring with a cloth to dry, check out my wringing instructions here. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. 3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. My cauliflower took another 10 minutes of cooking to dry (so 15 total), but your time may vary depending on your microwave. Make sure you stop every 2-3 minutes to stir and mix, so none of the cauliflower gets overcooked. When it is done, cauliflower should still be slightly moist to the touch, but should look dry, slightly darker in color, and clumped up, similar to as if someone had chewed it up and spit it back out. If youve made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same. 4. Add in egg, cheddar cheese and seasoning. Stir until everything is thoroughly combined. Fill muffin tins about halfway full, pressing down slightly to even the surface. Bake cauliflower muffins for about 15-18 minutes or until surface is golden brown. Remove from oven and sprinkle muffins with the shredded mozzarella cheese, covering entire surface of each muffin. Place about 5 mini pepperoni on top of each muffin. 5. Reduce oven to 400F. Place muffins back into the oven and cook about 5 minutes, or until top layer of cheese is bubbly and melted. Serve immediately. Garnish with fresh chopped parsley or a sprinkling of Italian seasoning if desired. You can also serve these with some marinara dipping sauce.