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Gluten-Free Grain Free Caprese Mini Pizzas
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Indulge in a delicious gluten-free caprese pizza with a flavorful veggie-cauliflower crust alternative.
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
  • 2 plum (Roma) tomatoes, thinly sliced (at least 18 slices)
  • 6 oz fresh mozzarella cheese, cut into 6 slices
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 large fresh basil leaves, shredded
Instructions:
  • Preheat oven to 425°F and line a cookie sheet with parchment paper, then spray with cooking spray.
  • Add the cauliflower to the food processor in two batches and pulse until finely ground. Transfer the cauliflower to a microwave-safe bowl, making sure you have about 3 cups of packed cauliflower.
  • Microwave cauliflower on High for 5 minutes. Place a colander over a large bowl, line it with a kitchen towel. Transfer cauliflower to the towel and let it cool for 10 minutes. Squeeze water from cauliflower by wrapping the towel around it and twisting to remove excess liquid. Let it cool for an additional 5 minutes.
  • In a medium bowl, whisk together egg, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella cheese until well combined. Add cauliflower and mix by hand, gently kneading the mixture until fully incorporated. Remove any large cauliflower pieces.
  • On a cookie sheet, create 6 small mounds of shredded Parmesan. Shape dough into 6 equal balls and flatten into hockey puck shapes. Place a piece of dough on each Parmesan mound and gently press out into 1/4 inch thick discs, smoothing out any rough edges to avoid burning.
  • Bake the crust without toppings for 20 to 25 minutes until easily turnable. Remove from oven and use a pancake turner to gently lift the pizzas off the parchment. Flip the pizzas, add 3 tomato slices, 1 slice of fresh mozzarella, salt, and pepper. Bake for 8 minutes, then finish it off with shredded basil.

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