Ghostly Cauliflower Pizza Bites

This Halloween main uses a cauliflower-based crust formed into small rounds, baked until set, then topped with tomato sauce, mozzarella, and olive slices to suggest ghost faces. The bites eat like small pizza rounds: crisp at the edges, tender in the center, and straightforward to serve as a main course for four.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

• 1000 ml water for steaming or blanching cauliflower if needed
• 2 g fine salt divided
• 700 g cauliflower florets trimmed
• 1 piece large egg beaten
• 30 g low-moisture mozzarella cheese shredded
• 30 g Parmesan cheese finely grated
• 40 g plain breadcrumbs fine
• 5 g fine salt divided
• 2 g garlic powder none
• 1 g black pepper freshly ground
• 10 ml olive oil divided
• 120 ml tomato sauce plain
• 170 g low-moisture mozzarella cheese shredded
• 40 g black olives sliced into small rounds and ovals for ghost faces
• 5 ml olive oil divided
• 5 g fresh parsley chopped

Instructions

1. Preheat the oven to 220°C. Line 2 baking sheets with parchment paper. The oven is fully preheated and the pans are lined.
2. If the cauliflower is raw and not already tender, steam or blanch the florets in the water with 2 g of the salt until just tender, about 4 to 5 minutes, then drain well and cool briefly. The cauliflower is tender but not mushy and is cool enough to handle.
3. Grate or pulse the cauliflower into fine crumbs, then squeeze it firmly in a clean kitchen towel or cheesecloth to remove as much moisture as possible. The cauliflower feels dry and compact when squeezed.
4. Transfer the squeezed cauliflower to a bowl and mix in the egg, 30 g of the mozzarella, Parmesan, breadcrumbs, the remaining 5 g of the salt, garlic powder, and black pepper until the mixture holds together. The mixture is cohesive and can be shaped without crumbling.
5. Divide the mixture into 8 portions and shape each into a small round on the prepared baking sheets. Brush the tops with 10 ml of the olive oil. The rounds are evenly shaped and lightly coated with oil.
6. Bake for 12 minutes, then flip carefully and bake 5 minutes more until the rounds are set and beginning to brown at the edges. The crusts are firm enough to lift cleanly and the bottoms are lightly golden.
7. Spread about 15 ml tomato sauce over each round, top with the remaining 170 g mozzarella, and arrange black olive pieces as ghost eyes and mouths. The toppings are evenly distributed and the ghost faces are visible.
8. Drizzle the remaining 5 ml olive oil over the tops, then bake 5 to 7 minutes more until the cheese is melted and spotted with light browning. The cheese is melted and the edges are golden brown.
9. Finish with chopped parsley if using, then serve warm. The bites hold together and the topping is hot and set.