Cauliflower crusts topped with a creamy tomato sauce.

Directions for: Mini Cauliflower Pizzas

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

Directions

1. Preheat the oven to 425ºF.

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 Sauce

1. 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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