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Gluten-Free Grain Free BLT Mini Pizzas
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Prep Time:
45 minutes
Total Time:
1 hour 30 minutes
Try a gluten-free cauliflower crust BLT pizza for a veggie twist!
Ingredients:
  • 5 cups cauliflower florets
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup low-moisture part-skim shredded mozzarella cheese (3 oz)
  • 1/4 cup shredded Parmesan cheese
  • 1 cup low-moisture part-skim shredded mozzarella cheese (4 oz)
  • 2 plum (Roma) tomatoes, very thinly sliced (at least 18 slices)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 slices gluten-free bacon, cooked and crumbled
  • 1 cup finely shredded romaine lettuce
  • 2 tablespoons reduced-fat mayonnaise
Instructions:
  • Preheat oven to 425°F. Line a cookie sheet with parchment paper and spray with cooking spray.
  • Process all the cauliflower in a food processor until finely ground, then transfer to a microwave-safe bowl; aim for about 3 cups of packed cauliflower.
  • Microwave cauliflower on High for 5 minutes. Prepare a colander lined with a kitchen towel over a bowl. Once cauliflower is done, transfer it to the towel to cool for 10 minutes. Squeeze out excess water by wrapping and twisting the towel. Let cool for an additional 5 minutes.
  • In a bowl, whip together egg, 1/4 tsp salt, 1/4 tsp pepper, and 3/4 cup mozzarella cheese using a fork. Then, mix in the cauliflower by hand, kneading the mixture until well combined. Remove any large pieces of cauliflower if needed.
  • On a cookie sheet, portion shredded Parmesan into 6 mounds. Divide dough into 6 balls and shape them into hockey puck shapes. Top each Parmesan mound with a piece of dough and gently flatten into discs, around 1/4 inch thick. Press any uneven edges together to avoid burning.
  • Bake the crust without any toppings for 20 to 25 minutes until easily turned over, then gently remove the pizzas from the oven and parchment using a pancake turner. Flip the pizzas, add 1 cup of mozzarella cheese, tomato slices, 1/8 teaspoon of salt, 1/8 teaspoon of pepper, and crumbled bacon on top. Bake for an additional 8 minutes.
  • Sprinkle shredded romaine lettuce over the pizza, and accompany each slice with a dollop of mayonnaise on the side.

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