Description
Creepy, cheesy spooky eyeball pizza bites with a hidden veggie cauliflower crust! These healthy Halloween treats sneak a whole zucchini into the crust and get topped with candy eyeballs for the perfect not-all-candy party snack. Easy, freezer-friendly, and totally kid-approved for Halloween!
Ingredients
For the hidden-veggie crust:
- About 1/2 a large head of cauliflower (about 2 1/2 cups riced, cooks down to about 1 1/4 cup once squeezed dry)
- About 2 small zucchinis (about 1 cup riced, squeezes down to about 1/4 cup)
- 2 large eggs
- 3/4 cup grated mozzarella
- 1 tsp salt
- 1 tsp oregano OR Italian herbs (whatever you have in your pantry!)
- 1 tsp garlic powder
For the spooky topping:
- 1/4 cup pizza sauce
- 3/4 cup grated mozzarella
- Mini mozzarella balls
- Black olives, cut up (for the pupils)
- Candy eyeballs (added AFTER baking!)
Instructions
- Preheat your oven to 425°F (210°C). Grease the cups of a regular-size muffin tin with cooking spray or oil.
- Wash the cauliflower, remove the green leaves, and cut into florets. Pulse in a food processor until it looks like fine rice grains, about 2 1/2 cups. Do the same with the zucchini, about 1 cup.
- Place the cauliflower rice in a microwave-safe bowl and microwave on high for about 5 minutes. No need to cover it! Leave the zucchini raw.
- Let the cauliflower cool. Tip: spread it out on a clean kitchen towel and pop a stroller fan next to it to cool it down fast!
- Once cool, wrap the cauliflower in the towel (or a cheesecloth) and squeeze out as much liquid as you can, leaving about 1 1/4 cup. Do the same with the raw grated zucchini, squeezing it down to about 1/4 cup.
- In a large bowl, combine the squeezed cauliflower and zucchini with the eggs, 3/4 cup mozzarella, salt, oregano or Italian herbs, and garlic powder. Mix until evenly combined.
- Press a spoonful of the mixture firmly into the bottom of each greased muffin cup, forming a firm, flat crust. Do not fill the whole cup, just press it into the bottom. Really pack it down.
- Bake for 8 to 10 minutes, until set and lightly golden around the edges.
- Remove from the oven and spoon a little pizza sauce onto each crust, then top with the grated mozzarella. Add the mini mozzarella balls and cut-up black olives to build the creepy eyes.
- Return to the oven and bake for another 5 to 7 minutes, until the cheese is melted and bubbly.
- As soon as they come out, press a candy eyeball onto each mini mozzarella ball while the cheese is warm and sticky so they hold on. Do NOT bake the candy eyes or they will melt!
- Let cool in the tin for a few minutes before gently removing. Serve and watch the kids squeal!
Notes
Always add the candy eyes after baking. They melt and slide if they go in the oven, so press them on while the cheese is still warm.
Squeeze the veggies as dry as possible. This is the key to a crust that holds together instead of going soggy.
Press the crust firmly into the bottom of each cup so the bigger bites lift out cleanly.
These freeze beautifully. Bake the crusts ahead, freeze, then top and bake when needed. Add fresh candy eyes right before serving.
Store leftovers in an airtight container in the fridge for 3 to 4 days.
