This is the kind of recipe that you’ll final all over the internet.  Every low carb, gluten free, grain free, raw, paleo, you name it type of recipe has their own version of the cauliflower pizza crust.  I am not going to tell you that this recipe produces anything remotely similar to pizza crust, it is best described and pizza flavored cauliflower!  When you taste the recipe having the later perspective, you will find that it tastes very good.  If you taste this while thinking of it as a pizza substitute, you’ll probably be disappointed.

I found these were best eaten cold.  Straight out of the oven, they were on the greasy side and needed to be eaten with a fork.  If your child doesn’t mind this, then go for it.  However if they want to pick it up and eat it like a muffin, it will need to be refrigerated first.  The cauliflower flavor is very well disguised by the Italian herbs, so if your not a fan of cauliflower don’t pass on this recipe yet!  This is a great way to get in a large quantity of cauliflower while still meeting protein needs.

There is a LOT of moisture in this recipe, for lower ratios, I would decrease some of the oil and add in a little coconut flour to help absorb some of the moisture.  I suspect they will be much more “muffin like” for those of you at lower ratios.  To increase to a 4:1, I recommend increasing the ground macadamia nuts and reducing the cauliflower.  Do not try to add any more liquid fat!  If you cook a variation that turns out good, comment below or e-mail me your calculations so I can share them with others!

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Makes 2 muffins

290 calories

3.5:1 ratio

Ingredients

41g cauliflower, cooked and shredded in a food processor

21g egg, raw mixed well

10g melted butter

10g olive oil

7g macadamia nuts, ground into butter

6g parmesan cheese, fresh cheese grated at home

3g Hormel Pepperoni (I used the mini’s… as far as I can tell it is the same nutritional content as the regular)

salt/pepper garlic powder, italian herbs

Directions

In a small bowl, mix together the cauliflower, egg, butter, oil, macadamia nuts, cheese and seasonings.  Pour the mixture into two lightly greased silicone cupcake liners or other mold of your choice.  DO NOT attempt to put this in a paper liner!  Top the muffins with the pepperoni.

Bake in the oven at 350 degrees for about 30 minutes.  You will see a lot of bubbling, when the bubbles slow down, most of the water moisture has cooked out and you can remove them from the oven.

Notes

I suggest seasoning this very well.  You can slightly reduce the cauliflower to calculate in the seasonings if you are using more than a pinch.