These are small pizzas perfect for a group of people or a picky family.  You have more opportunity with smaller pizzas to give variety to the toppings…everyone is happy!

Crust:
4 cups riced cauliflower (see below)
2 eggs
1.5 teaspoons sea salt
1/4 cup almond meal
2 tablespoons fresh oregano, chopped

Toppings:
Go wild!  This is where your preferences come into play.  Start with your favorite marinara sauce as a base for each pizza.
I made three different pizzettes:  mushroom & basil/tomato & spinach/sausage & oregano.  If I had bacon on hand, I would have done a bacon & onion combo.
I also drizzled a little olive oil on each pizzette right before serving.

Preheat oven to 350 degrees.

In a food processor, blend the cauliflower until it is somewhere between being “riced” and a “paste”. Transfer to a strainer. Take several paper towels and smoosh out the liquid from the cauliflower.

Mix the cauliflower along with the remaining crust ingredients. On a parchment-lined baking sheet, form 9 crusts (approximately 1.5 heaping tablespoons per crust). Bake for 20 minutes.

Drizzle with a little olive oil, if desired.

Enjoy!