BLT Mini Pizzas

[ Prep Time: 45 Minutes | Start to Finish: 1 Hour 30 Minutes | 6 mini pizzas ]

• Crust
• 5 cups cauliflower florets
• 1 egg
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¾ cup low-moisture part-skim shredded mozzarella cheese (3 oz)
• ¼ cup gluten-free shredded Parmesan cheese
• Toppings
• 1 cup low-moisture part-skim shredded mozzarella cheese (4 oz)
• 2 plum (Roma) tomatoes, very thinly sliced (at least 18 slices)
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 4 slices gluten-free bacon, cooked and crumbled
• Garnishes
• 1 cup finely shredded romaine lettuce
• 2 tablespoons reduced-fat mayonnaise

1. Heat oven to 425°F. Line cookie sheet with cooking parchment paper; generously spray paper with cooking spray (without flour). Set aside.

2. Place half of cauliflower in food processor. Cover; process until very finely ground. Repeat with other half of cauliflower. Transfer to microwavable bowl. There should be about 3 cups of packed cauliflower.

3. Microwave cauliflower uncovered on High 5 minutes. Meanwhile, place colander over large bowl. Line colander with clean kitchen towel. Transfer microwaved cauliflower to towel; cool about 10 minutes. Squeeze water from cauliflower by wrapping the towel around it and twisting. Remove as much liquid as possible. Cool 5 minutes.

4. In medium bowl, beat egg, ¼ teaspoon salt, ¼ teaspoon pepper and ¾ cup mozzarella cheese with fork. Add cauliflower; combine using hands to knead mixture together. Discard any large bits of cauliflower.

5. Sprinkle shredded Parmesan cheese in 6 small mounds on cookie sheet. Divide dough into 6 equal balls; shape into hockey puck shapes. Place 1 piece of dough on top of each mound of Parmesan. Gently press out dough into rounds about ¼ inch thick. Press together any ragged edges to prevent burning.

6. Bake crust without toppings 20 to 25 minutes or until easy to turn; remove from oven; use pancake turner to gently peel and release pizzas from parchment. Turn over pizzas; top with 1 cup mozzarella cheese, tomato slices, ⅛ teaspoon salt, ⅛ teaspoon pepper and the crumbled bacon. Bake 8 minutes.

7. Top with shredded romaine lettuce, and serve each pizza with 1 teaspoon mayonnaise.

1 Mini Pizza: Calories 210; Total Fat 13g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 60mg; Sodium 630mg; Total Carbohydrate 7g (Dietary Fiber 2g); Protein 15g Exchanges: 1½ Vegetable, 1 Lean Meat, ½ Medium-Fat Meat, 1½ Fat Carbohydrate Choices: ½

If you have trouble with the crust sticking to the parchment paper when it’s time to turn the crusts, return to oven and bake 2 to 3 minutes longer to let the bottom crisp a bit more.

Try switching out gluten-free rotisserie chicken and arugula for the bacon and romaine for a lighter, modern version of the BLT.