A great Italian tradition making small pizzas for individual servings, this recipe can make up to 8 small individual grain, lectin, & sugar free Mini Pizza’s. Topping can be by personal choice; pictured are Italian seedless Tomato Sauce with Goat Cheese & Pesto (Costco) with Italian Parmigiana, of course any other of your favorite toppings can work.


Yield: 6 to 8 Pizzetta
250 g Cauliflower Rice (medium fine using food processer)
2 Organic Eggs
200 g Almond Flour
1 tsp Baking Powder
½ cup Parmigiano
1 TBL Rosemary (finely minced)
½ cup total Castelvetrano & Kalamata Olives (chopped medium size)
4 g Italian Butter
½ tsp Himalayan Salt


Preheat oven to 400

In very small bowl add minced rosemary and butter, blend and melt together in microwave approx. 30 seconds (or stove top).

In a separate bowl mix minced cauliflower rice, almond flour, baking powder, salt and Parmigiana.

Whip eggs using paddle blade for one minute then add rosemary butter mixture on medium high speed until it lightly thickens three to four minutes, change to medium slow speed, and slowly add dry mixture (minced cauliflower rice, almond flour, baking powder, salt and parmigiana) for approximately three to four minutes.

To make Pizzette use a 1/2  to 1/3 cup of mixture for each, form with your hands making a 3 ½” to 4 “ circle, as preparing put on a cooking sheet with silicone pad for baking.

Bake until lightly browned a twinge of gold!!!! Around 40 minutes, pending on oven, watch carefully after about 30 minutes.