Ingredients

• 2 cups grated cauliflower
• 2 egg whites, beaten
• ¼ cup fat-free ricotta cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ cup Sargento® Artisan Blends® Shredded Parmesan Cheese
• 90 Hormel® Turkey Pepperoni Minis

• 1 (6-ounce) can tomato paste
• ½ cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• ¼ teaspoon salt
• Pinch black pepper

Instructions

1. Preheat the oven to 375° F and spray a 24-count mini muffin tin with nonstick cooking spray. (If you have two muffin tins, bake all 30 pizza bites at the same time. Otherwise, it’s OK to bake the remaining 6 bites after the first batch.)
2. In a large mixing bowl, mix together the riced cauliflower, egg whites, ricotta cheese, oregano, basil, garlic powder, onion powder, and Parmesan cheese until incorporated. Spoon the cauliflower mixture into each mini muffin and press down gently with the back of a spoon.
3. Bake for 16-18 minutes, or until golden. Allow to cool on a wire cooling rack for 5-10 minutes before removing them from the muffin tin.
4. To make the sauce: In a small sauce pan over medium-low heat, combine all of the sauce ingredients together until heated through.
5. Serve 6 cauliflower bites with 2 heaping tablespoons of the marinara dipping sauce and 3 mini turkey pepperonis.

Nutrition Information