Mini Cauliflower Pizza Recipes

CAULIFLOWER CRUST PIZZA

Steps:

• For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). 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.
• 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. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
• Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
• For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
• Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.

CAULIFLOWER PIZZA BITES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a muffin tin with parchment paper squares.
• Grate cauliflower into a microwave-safe bowl using a fine grater. Chop up any remaining pieces that are too small to grate but too big for the crust.
• Microwave cauliflower until soft and tender, 4 to 6 minutes. Pour cauliflower into a clean dish towel cool easily handled, 15 to 20 minutes.
• Wrap the towel around the cauliflower and squeeze out as much liquid as possible; the drier the cauliflower is, the better it will hold together as a crust once mixed with the other ingredients.
• Combine cauliflower, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder in a large bowl.
• Scoop cauliflower crust mixture into prepared muffin tin, dividing the mixture evenly among the cups. Pat down cauliflower mixture with the back of a spoon, making it compact.
• Bake in the preheated oven until golden brown, about 15 minutes.
• Spoon a small amount of pizza sauce onto each cauliflower crust. Top with remaining 1 1/2 cups mozzarella cheese, dividing evenly among the crusts.
• Bake until golden brown and cheese is melted, about 15 minutes. Let sit in pan for 5 minutes before moving each bite to a cooling rack. Let cool for 10 minutes. Peel parchment paper squares off the crusts and serve on a platter.

MINI CAULIFLOWER PIZZA PIES

Steps:

• For the Crust:.
• Preheat oven to 350°F Place ten 3.5-inch tart pans on top of a baking sheet and spray with nonstick spray.
• Add the cauliflower rice to a food processor and pulse until finely ground. Cook the cauliflower in the microwave, according to package instructions. Let cool. Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture.
• Transfer the cauliflower to a bowl and add the remaining crust ingredients. Mix together with a fork.
• Add about 2 tablespoons of the mixture to each of the tart pans and press evenly into the bottom and up the sides.
• Bake 15-20 minutes, or until golden brown. Let cool.
• Remove the cauliflower pie crust from the tart pans. First remove the outer ring. Then carefully use a small offset to separate the bottom of the crust from the bottom of the tart pan. Place pie crusts on a parchment-lined baking sheet.
• For the Pizza Filling:.
• Heat about 1 tablespoon of olive oil in a small skillet over medium high heat. Add the sausage and cook until browned, about 7-10 minutes, breaking up with a wooden spoon. Drain on a paper towel lined plate.
• Add 2 teaspoons of tomato sauce to each crust and spread. Top with mozzarella, sausage crumbles, onions, peppers and olives.
• Bake 7-10 minutes, or until cheese is melted and bubbly.
• Combine the remaining tomato sauce, sausage, onions, peppers and olives in a bowl and microwave until warm. Serve on the side with the cauliflower pizza pies.