1 cup cooked and cooled quinoa (You can make this part days in advance or use leftover quinoa from dinner)
2 cups cooked and cooled cauliflower florets, pureed (You will need about half a head of cauliflower. I steamed mine for 15 minutes while my quinoa was cooking. You can make this part days in advance or use leftover cauliflower from dinner)
1 egg (If you are egg free, I think a flax egg or gelatin egg would work for the binding)
1/4 cup white rice flour
2 TB coconut flour
2 TB pizza sauce
2 tsp onion powder
1 1/2 tsp garlic powder
2 tsp Italian seasoning
1 1/2 tsp sea salt
1/2 tsp pepper
Extra pizza sauce for dipping
Optional freshly grated parmesan cheese and/or basil for garnish
Preheat the oven to 400 degrees.
Mix all of the ingredients in a small mixing bowl.
Gently roll about 1 inch balls and set them onto a Silpat or parchment paper lined baking sheet.
Bake at 400 degrees for 30 minutes. You can garnish with freshly grated parmesan cheese and basil if you wish and use pizza sauce for dipping!