Cauliflower crusts topped with a creamy tomato sauce.
Directions for: Mini Cauliflower Pizzas
Ingredients
medium head cauliflower, cut into florets
2 Tbsp grated Parmesan
tsp Italian seasoning
1 pinch kosher salt
1 large egg
1 cup freshly grated mozzarella
Nonstick cooking spray, for spraying the parchment
cup Creamy Tomato Sauce, recipe follows
cup halved cherry tomatoes
Fresh basil leaves, for garnish
Creamy Tomato Sauce2 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 14-oz can tomato puree
cup heavy cream
tsp kosher salt
1 generous pinch red pepper flakes
1 pinch freshly ground black pepper
Directions
1. Preheat the oven to 425F.
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.
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.
4. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1/2 cup of the mozzarella until well combined.
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.
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.
7. Garnish with the cherry tomatoes and fresh basil leaves just before serving.
Creamy Tomato Sauce1. 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.
See more: Snack, Gluten-Free, Italian, Tomatoes, Vegetables, Vegetarian