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Mini Cauliflower Pizzas

Prep Time
55 min
Yields
2 servings

Cauliflower crusts topped with a creamy tomato sauce.

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ingredients

½
medium head cauliflower, cut into florets
2
tbsp grated Parmesan
½
tsp Italian seasoning
1
pinch kosher salt
1
large egg
1
cup freshly grated mozzarella
Nonstick cooking spray, for spraying the parchment
¼
cup Creamy Tomato Sauce, recipe follows
½
cup halved cherry tomatoes
Fresh basil leaves, for garnish

Creamy Tomato Sauce

2
tbsp butter
2
tbsp olive oil
2
cloves garlic, minced
1
small onion, finely chopped
1 14-oz
can tomato puree
¼
cup heavy cream
¼
tsp kosher salt
1
generous pinch red pepper flakes
1
pinch freshly ground black pepper
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directions

Step 1

Preheat the oven to 425ºF.

Step 2

Pulse the cauliflower florets in a food processor to a fine snowy powder. Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.

Step 3

When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary.

Step 4

In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1/2 cup of the mozzarella until well combined.

Step 5

Line a rimmed baking sheet with parchment paper and spray the parchment with cooking spray. Use a 1 3/4-inch cookie scoop to scoop out a heaped amount of the mixture onto the parchment. Flatten with a cup into a thin 4-inch disc. Repeat with the remaining mixture to make 6 mini pizza crusts. Bake until golden, 15 minutes.

Step 6

Remove the crusts from the oven and top with some of the Creamy Tomato Sauce–not too much–and the remaining 1/2 cup mozzarella. Return to the oven and bake until the cheese is melted and bubbly, 5 minutes more.

Step 7

Garnish with the cherry tomatoes and fresh basil leaves just before serving.

Step 8

Put the butter and olive oil in a saucepan over medium heat. Add the garlic and onions and saute until soft, about 8 minutes. Add the tomato puree, heavy cream, salt, red pepper flakes and black pepper and cook for 10 minutes.

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