Happy birthday, Mom and Dad!
My parents were born (one year and) four days apart, so I spent this weekend celebrating with them before Mom’s day tomorrow and Dad’s on Friday. We had an awesome time seeing the movie Rush (+1 to Ron Howard and co. for casting Chris Hemsworth), and playing golf.
And as an added birthday bonus, I developed a new “cupcake” recipe!
As you might be able to guess from the photos so far, these aren’t your typical sweet treats. These are savory, vegetable-filled cupcakes that also happen to be the perfect way to wrap up Pizza Month!
One of my parents’ go-to places for a night out makes killer deep dish pizza. Keeping that in mind, and inspired by the cauliflower pizza crust making waves in the blogosphere, I set out to create mini deep dish pizzas. These have enough cheesy flavor to satisfy and enough vegetables to make sure your ticker can celebrate, too.
Feel free to customize with your favorite toppings, and don’t just reserve these for birthdays. Kids will love the single-serve pizzas for a weeknight dinner and fans will cheer for them at your next tailgate!
Mini Cauliflower Pizzas (or Cupcakes!)
- 5 cups chopped cauliflower
- 1/4 cup egg whites
- 1/2 cup cottage cheese (I used Kemps Greek Style Low Fat Plain)
- 1/2 teaspoon basil
- 1/4 teaspoon crushed red pepper
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced tomato
- 1/2 cup diced mushroom
- Marinara sauce, optional
- Preheat oven to 350° and line nine cups in a standard muffin pan with cupcake liners.
- Cook cauliflower in the microwave for seven minutes. Pulse in a food processor until cauliflower becomes a rice-sized shape (do not overprocess and puree).
- Add egg whites, cottage cheese and spices and stir until evenly combined.
- Scoop cauliflower mix into the nine lined cups, creating a “crust” that covers the bottom and sides of the cup. Add a bit of water to each of the remaining three cups so they don’t scorch in the oven.
- Bake for 10 minutes so the cheese just begins to lightly brown and the crusts begin to slightly puff up.
- Remove from oven and sprinkle an even amount of each vegetable on top of each crust—a little less than one tablespoon each.
- Bake for an additional 15 minutes to roast vegetables, then remove pan from oven.
- Allow to cool for five minutes, remove mini pizzas from the pan and serve with marinara sauce for dipping, if you like.
Nutrition information per pizza (calculated with regular 1% cottage cheese): 35 calories, .5 g fat, 2 g fiber, 4 g protein, 83 mg sodium
What would be your dream birthday treat?
I had a red velvet cupcake with cream cheese frosting for my last one and it was so. good. YOLO, amiright?