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No‑Bread “Pizza” Bites on Cauliflower Rounds - A Light, Savory Snack

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1 large head of cauliflower (choose a firm, heavy one)
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup pizza sauce or marinara (thicker is better)
  • 1 1/2 cups shredded low-moisture mozzarella
  • 1/4 cup grated Parmesan
  • Optional toppings: mini pepperoni, sliced olives, chopped bell peppers, mushrooms (thinly sliced), red onion, jalapeños, cooked sausage, or spinach
  • Fresh basil or parsley for garnish (optional)
  • Red pepper flakes for serving (optional)

Instructions

  • Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
  • Slice the cauliflower: Trim leaves and the bottom stem. Slice the head into 1/2-inch rounds. Don’t worry if some florets break off—use them as mini bites.
  • Season the rounds: Place rounds on the baking sheet. Brush both sides with olive oil, then sprinkle with salt, pepper, garlic powder, and onion powder.
  • Roast to tender-golden: Bake for 12–15 minutes, flipping halfway, until the edges are lightly browned and the centers are fork-tender but not mushy.
  • Pat off moisture: If you see beads of water on the rounds, blot gently with a paper towel. This helps prevent sogginess under the sauce.
  • Add the “pizza” layer: Spoon about 1–2 teaspoons of sauce onto each round. Sprinkle mozzarella and a little Parmesan. Top with your chosen add-ins.
  • Back into the oven: Return to bake for 6–8 minutes, until the cheese melts and starts to bubble. For browned, bubbly tops, broil for 1–2 minutes, watching closely.
  • Finish and serve: Let cool 2–3 minutes so they set slightly. Sprinkle fresh basil or parsley and add red pepper flakes if you like heat. Serve warm.