Veggie Packed Mini Pizzas (Kid-Friendly) (Edit recipe)

These toddler and kid friendly mini pizzas are made with sturdy cauliflower crust and pizza sauce that's packed with various veggies. Boosted with nutrients, it's one of my kids' favorite meals!

10 minutes

55 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	135
Fat:	5 g
Carbohydrates:	17 g
Protein:	5 g
Cholesterol:	5 g
Sodium:	473 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

by What Great Grandma Ate

Serves: 4

Ingredients

Cauliflower Crust

1 lb Frozen Cauliflower Rice, defrosted
1 Tbsp Coconut Flour
1 whole Egg
0.333 cup Parmesan Cheese, grated (mozzarella or goat cheese works too!)
1 tsp dried Oregano

Veggie Packed Marinara Sauce

1 Tbsp Extra Virgin Olive Oil
1.5 cup Frozen Vegetables, or fresh, chopped - any orange, red, or light colored vegetables work like sweet potato, onion, red bell pepper, cauliflower, peeled zucchini, butternut squash, mushroom, and/or cauliflower
2 cloves Garlic, minced
14 oz Diced Tomatoes, canned
0.25 tsp Sea Salt

Pizza Toppings like mozzarella cheese, pepperoni, sausage, veggies, etc

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Wrap the defrosted cauliflower rice in a cheesecloth and squeeze all the moisture out. Transfer to a bowl.
Add egg, parmesan, and oregano to the cauliflower. Stir until a paste forms.
Transfer to the parchment lined baking sheet, and shape the dough into 4 circles about 1/4 inch thick.
Bake for 20 minutes, then flip and bake for another 10 minutes until golden brown and they hold together.
While the crust is baking, heat olive oil in a skillet with a lid over medium high heat. Add the chopped vegetables and garlic, and stir cooking for 5 minutes.
Add diced tomatoes and sea salt, and stir.
Bring to simmer, turn the heat down to low, then cover. Simmer for 15 minutes until the vegetables are soft.
Blend the mixture in a blender or use an immersion blender until smooth.
Taste to adjust seasoning. Feel free to add a bit of sugar if the sauce is too acidic.
Top each crust with the marinara sauce (you can save any unused sauce for pasta or anything else), then add your favorite toppings like cheese, pepperoni, and/or Italian sausage.
Bake for another 5 minutes until the cheese is hot and bubbly.
Slice and serve warm.