So, Why Am I Obsessed With These Bites?
Alright, picture this: It’s Friday, I’m craving pizza (as usual), but also trying not to eat like a teenage raccoon. Years ago, I stumbled across cauliflower pizza crusts and thought, okay, that’s a stretch. But then I tried making little pizza bites instead—and honestly, it was a game changer at my house. There was one evening I dropped half the batch face-down on the floor, but even then, my kids ate the rest off the floor (I didn’t let them, but hey, points for enthusiasm?). Anyway, these are fun, easy, and they actually taste like pizza—cross my heart.
Why You'll Love These (Or At Least Not Hate Them)
I make cauliflower pizza bites when my snack cravings hit, but I also want to feel a little smug about eating vegetables. My family goes nuts for these because they’re cheesy and dippable. (And, real talk, my husband didn’t know it was cauliflower until I told him.) I used to get annoyed at how soggy some veggie crusts can be, but not with this recipe. Well, unless you skip the squeezing step, which, to be fair, I forgot once—don’t do that.
Gathering Your Ingredients (Substitutions Welcome!)
- 1 medium head cauliflower (or about 4 cups riced cauliflower—sometimes I grab frozen if I’m in a rush, but you do you)
- 1 cup shredded mozzarella cheese (Cheddar works too, although it’s a bit oilier)
- ¼ cup grated Parmesan (Honestly, the green can stuff is fine, though my grandmother always insisted on the real deal)
- 2 eggs
- 1 teaspoon dried Italian herbs (Whenever I run out, I just toss in extra oregano and a bit of basil… it’s not rocket science)
- ½ teaspoon garlic powder (Fresh garlic is cool, but I’m usually too lazy)
- ¼ teaspoon salt
- Pizza sauce for dipping (store-bought or homemade if you’re feeling fancy)
- Optional: chopped pepperoni, bell pepper, or olives for that classic pizza vibe
Let’s Get Cooking (Don’t Panic If It Looks Weird)
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. You can skip the parchment if you want, but cleanup’s a bear.
- Break your cauliflower into florets. Blitz them in a food processor until it looks like rice. Don’t overdo it, or you’ll get mush. (No food processor? Just chop like mad—it’s good stress relief.)
- Steam or microwave the riced cauliflower for about 5 minutes, then plop it onto a clean kitchen towel. Let it cool a bit. Squeeze out as much water as you can—seriously, pretend you’re wringing out laundry from the 1950s. This is where I usually sneak a taste, which is never as exciting as you’d think at this stage.
- Dump the squeezed cauliflower into a bowl. Add the eggs, both cheeses, herbs, salt, and garlic powder. Mix it up. It’ll look kind of like cheesy porridge; don’t sweat it.
- Scoop tablespoon-sized mounds onto your baking sheet. Flatten them a bit with your fingers or the back of a spoon. It feels messy, and that’s fine.
- Top with your chosen pizza “toppings” if you want, or just leave them plain.
- Bake for about 18–22 minutes, until golden brown and crispy around the edges. Actually, I find it works better if you give them a little longer for extra crisp, but keep an eye out.
- Let them cool for at least 5 minutes (important!). Then, serve with your favorite pizza sauce.
Notes From the (Messy) Trenches
- If you skip squeezing out the cauliflower, you’ll get floppy, sad bites. I learned this the hard way.
- Frozen cauli works in a pinch, but it’s even wetter, so squeeze extra well.
- I think these taste even better the next day, cold, straight form the fridge (is that weird? Maybe, but I stand by it).
- Sometimes I add crushed red pepper on top for a kick, but my kids side-eye me, so I only do this for “grown-up” batches.
Variations to Try—And a Flop I’ll Admit
- I once tried adding finely chopped spinach for extra greens. Tasty, but they fell apart—too much moisture. Maybe I’ll try again, with less spinach next time.
- Mini bell pepper rings as a base instead of cauliflower? Cute, but not pizza-y enough for me.
- Swapping in cheddar for mozzarella is fun if you like a little sharpness.
- Occasionally, I’ll mix in a spoonful of pesto or sun-dried tomatoes for a fancy twist.
Got The Right Gear? Here’s What You Actually Need
I always use a food processor for speed, but honestly, a humble chef’s knife and some elbow grease works if you’re gadget-light. Parchment paper makes your life easier, but a well-oiled tray gets the job done. Silicone baking mats are great too—wish I’d learned about them sooner.
How To Store Them (If There’s Any Left)
Pop leftovers in an airtight container and keep them in the fridge for up to 3 days. In theory, you can reheat them in the oven or air fryer, but honestly, in my house they never last more than a day! Freezing? I’ve done it, but they do get a bit soggy; not the end of the world, just crisp them up again in a hot oven.
How I Like To Serve Cauliflower Pizza Bites
I always serve these with warm pizza sauce for dipping. Sometimes I set out little bowls of ranch and garlic dip too, just for fun. My kids like to pile them into little ‘pizza mountains’—no idea why, but it keeps them happy. On Friday nights (or as we say here, “pizza-and-pj night”), these disappear faster than the real deal.
Real-Life Pro Tips—AKA, Learn From My Oops Moments
- I once tried rushing the squeezing step and regretted it—think limp, watery bites that were nobody’s best moment.
- Give them a couple minutes to cool before picking them up, or they’ll break. Every time I forget this, I swear, I end up eating half with a fork.
- Using pre-shredded cheese is fine, but it melts a bit less smoothly than shredding your own (not a dealbreaker, but if you’re being picky…)
FAQ—Real Questions I’ve Heard (and Answered… Eventually)
"Can you make these vegan?"
You can try a flax egg and vegan cheese—my friend swears by the Daiya shreds—but honestly, I’ve only done it once and it was okay, not mind-blowing. Maybe you’ll have better luck?
"Can I use broccoli instead of cauliflower?"
Technically yes, but it tastes like broccoli pizza, not regular pizza. If you’re into that, go for it!
"Why do mine stick to the pan?"
Happened to me too. Make sure to use parchment paper or a good slick of oil. Or just scrape ‘em off and call it rustic.
"Can I double the recipe?"
Yup, but you might need two pans—don’t overcrowd them or they’ll steam instead of crisp. Learned that the hard way.
By the way, if you want more veggie-forward recipes, check out Cookie and Kate or this Vegan Cauliflower Pizza Crust guide—I get loads of ideas from those sites.
Okay, so, that’s my not-so-perfect, actually delicious cauliflower pizza bites guide. Any questions? Shout, I’ll probably be making a batch anyway!
Ingredients
- 1 medium head cauliflower (about 4 cups florets), riced
- 1 large egg
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup pizza sauce (for dipping)
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Rice the cauliflower in a food processor until it resembles fine crumbs. Microwave the riced cauliflower for 5 minutes, then let it cool. Squeeze out excess moisture using a clean kitchen towel.
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3In a large bowl, combine the cauliflower, egg, mozzarella, Parmesan, oregano, basil, garlic powder, salt, and black pepper. Mix until well combined.
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4Scoop tablespoon-sized portions of the mixture and shape into small balls or discs. Place them on the prepared baking sheet.
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5Bake for 20-25 minutes, or until golden brown and firm. Let cool slightly before serving.
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6Serve warm with pizza sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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