Seriously, how cute are these miniature pizzas!?! The only thing more impressive than their adorableness is their deliciousness …
⅓rd of recipe (2 mini pizzas): 173 calories, 7g total fat (4.5g sat fat), 524mg sodium, 12.5g carbs, 4.5g fiber, 5.5g sugars, 16g protein
You’ll Need: baking sheet, parchment paper, food processor, large microwave-safe bowl, fine-mesh strainer, clean dish towel (or paper towels), medium bowl
Prep: 20 minutes • Cook: 40 minutes • Cool: 10 minutes
CRUST
5 cups roughly chopped cauliflower (about 1 medium head)
¼ cup egg whites (about 2 large eggs’ worth)
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
¼ teaspoon black pepper
⅛ teaspoon salt
TOPPING
⅓ cup canned crushed tomatoes
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon Italian seasoning
½ cup shredded part-skim mozzarella cheese
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs, working in batches as needed.
3. Transfer to a large microwave-safe bowl; cover and microwave for 3½ minutes.
4. Uncover and stir. Re-cover and microwave for another 3½ minutes, or until hot and soft.
5. Transfer to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle.
6. Using a clean dish towel (or paper towels), press out as much moisture as possible—there will be a lot of excess liquid.
7. Return cauliflower to the bowl, and add remaining crust ingredients. Mix thoroughly.
8. Evenly distribute crust mixture into six circles on the baking sheet, each about ¼ inch thick and 3½ inches in diameter. Bake until the tops have browned, about 28 minutes.
9. Meanwhile, in a medium bowl, add all topping ingredients except mozzarella. Mix well.
10. Spread seasoned tomatoes on the crusts, leaving ½-inch borders. Sprinkle with mozzarella.
11. Bake until cheese has melted and crusts are crispy, about 5 minutes.
MAKES 3 SERVINGS