Caprese Mini Pizzas

[ Prep Time: 30 Minutes | Start to Finish: 1 Hour 15 Minutes | 6 mini pizzas ]

  • Crust
  • 5 cups cauliflower florets
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup low-moisture part-skim shredded mozzarella cheese (3 oz)
  • ¼ cup gluten-free shredded Parmesan cheese
  • Toppings
  • 2 plum (Roma) tomatoes, thinly sliced (at least 18 slices)
  • 6 oz fresh mozzarella cheese, cut into 6 slices
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 5 large fresh basil leaves, shredded

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

  2. Place half of the 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. Cool 5 minutes.

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

  5. Sprinkle shredded Parmesan 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 3 tomato slices per pizza, 1 slice fresh mozzarella, salt and pepper. Bake 8 minutes longer. Top with shredded basil.

1 Mini Pizza: Calories 190; Total Fat 12g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 65mg; Sodium 470mg; Total Carbohydrate 7g (Dietary Fiber 2g); Protein 14g Exchanges: 1½ Vegetable, ½ Lean Meat, 1 Medium-Fat Meat, 1 Fat Carbohydrate Choices: ½