Low Carb Cauliflower Pizza Muffins

Low carb cauliflower pizza muffins are flourless, made with a cauliflower rice base topped with pizza sauce, pepperoni, and cheese! Only 3 g net carbs per muffin.

It's amazing how creative you can get with a simple muffin pan...from baked eggs to mini meatloaves to single serving cornbread and these cauliflower pizza muffins.

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If you're looking for a savory, veggie-packed snack option, this is the recipe for you! With a base made of cauliflower rice, these pizza muffins have great flavor and are so simple to prepare.

Recipe video

Watch the video below to see exactly how I made these pizza muffins. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Ingredient notes

• cauliflower rice- you may purchase grocery store cauliflower rice or make your own. If using frozen riced cauliflower, allow it to thaw completely and wring out the moisture before baking it up. If your cauliflower rice is large (more like 'crumbles' than 'rice'), you will need to process or chop it to make it finer.
• almond flour- this helps to compensate for moisture that the cauliflower releasees while baking; alternative flours have not been tested.
• eggs- help to bind the muffins together; flax eggs have not been tested (leave us a note if you try an egg-free alternative!)
• cheese- we add cheese into and on the tops of the muffins; the cheese adds flavor and also helps to bind the ingredients together
• baking powder- helps the muffins puff up while baking, though they are still more dense than a traditional muffin with all purpose flour

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Step by step directions

1. Mix together ingredients- In a large bowl, stir together the riced cauliflower, eggs, salt, basil, oregano, 1 ½ cups shredded cheese, almond flour and baking powder.

2. Divide mixture- Prepare a muffin pan with silicone or parchment muffin liners. Divide the batter evenly between the 12 muffin liners.

3. Add toppings- Add a teaspoon of pizza sauce to the top of each muffin and gently swirl it in. Add a few slices of thinly sliced pepperoni, then top with reserved shredded cheese.

4. Bake- Bake at 350°F for 25-28 minutes, until baked through in the middle (you can insert a toothpick or a knife into a tester muffin to check).

5. Cool- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

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Recipe tips

Start with raw cauliflower rice

This recipe does not require you to cook or even to wring out your riced cauliflower before cooking.

EXCEPTION- If you are using frozen cauliflower rice, you will need to thaw completely and wring out the extra moisture using cheesecloth or a clean kitchen towel.

Use parchment or silicone muffin liners

These cauliflower pizza muffins can be prone to sticking to paper muffin liners; to avoid any issues, use parchment muffin liners or silicone muffin liners.

A cookie scoop makes portioning easy

I love using a cookie scoop to divide the batter evenly between the muffin cavities without spilling it everywhere. I recommend this 1.5 tablespoon cookie scoop to get the job done.

Meal prep

This recipe can be baked ahead and stored in the fridge for 3-4 days. Cauliflower does not smell great when stored in the fridge, but these guys will still taste great! Reheat in the microwave until warmed through, and enjoy.

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FAQ

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More low carb meals

• Lasagna Stuffed Portobello Mushrooms
• Healthy Breakfast Egg Muffins
• 26 Low Carb Recipes Perfect for Meal Prep