Pinterest is always a good source of recipes (assuming you can get the links to work...), and sometimes when I see something circulating for awhile, I have to breakdown and try it. These cauliflower pizzas are one of those things. If you want a great way to sneak in some veggies, this is definitely the recipe for that. If you're looking for a traditional doughy or crispy pizza crust, these mini pizzas probably aren't going to satisfy you.
I was pleasantly surprised at how well these little pizzas turned out, and without too much effort too! Although the consistency and taste isn't exactly that of regular pizza, it's not cauliflower either. Both my husband and I agreed that this recipe was a keeper, especially as a good way to get some extra veggies into our diet. You could even try this with your picky eaters or kids, I'll bet they won't even be able to tell that they're eating vegetables...maybe.
Mini Cauliflower Crust Pizzas
You will need:
1 large head of fresh cauliflower
3 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons garlic powder
1 cup gluten free pizza sauce
Your choice of toppings: tomato & fresh basil, pepperoni, mushrooms, peppers, ham, etc.
Preheat oven to 450F. Line two 9x13 inch baking sheets with foil and spray with nonstick cooking spray.
1) Process cauliflower in a food processor into fine pieces. Place in a large bowl and microwave for 8 minutes (to cook). Let stand to cool for 10 minutes.
2) Once cauliflower is cooled, add eggs and 2 cups mozzarella cheese and spices. Stir to combine until well-blended.
3) Divide mixture into 12 balls and place on prepared baking sheet. Pat each ball into a thin round patty, about 4 inches wide. Bake for about 15 minutes, or until golden brown. The edges will probably crisp and blacken some, this is totally fine.
4) Remove crusts from oven and top with sauce and your favorite pizza toppings. Sprinkle remaining cheese and broil for about 5, or until heated and cheese is melted. Let stand a couple minutes before serving.
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