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Mini Cauliflower Pizzas (Cooking for 2)
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Lighter personal-size pizzas with scratch cauliflower crust, decadent mozzarella, and basil. Ready in just 25 minutes.
Ingredients:
  • 1 bag (12 oz) frozen riced cauliflower
  • 1 egg, beaten
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 1/4 cup pizza sauce
  • 1 plum (Roma) tomato, thinly sliced
  • 1/2 cup mozzarella cheese pearls or bocconcini (small fresh mozzarella cheese balls)
  • 2 tablespoons chopped fresh basil leaves
Instructions:
  • Preheat oven to 425°F and line a large cookie sheet with cooking parchment paper, then spray with cooking spray.
  • Cook the cauliflower according to the instructions on the bag. Once cooked, drain the cauliflower and spread it on paper towels to cool for 10 minutes. Cover the cauliflower with another paper towel and gently pat the tops dry.
  • Combine a glorious blend of egg, shredded mozzarella cheese, salt, and pepper in a medium bowl. Gently fold in the cauliflower until fully incorporated, ensuring a perfect mixture.
  • Create 4 Parmesan cheese mounds on a cookie sheet. Add a generous 1/2-cup of cauliflower mixture on top of each. Shape into 4 1/2-inch patties, pressing gently and smoothing edges.
  • Bake for 20-25 minutes until lightly browned. Use a spatula to carefully flip patties. Distribute pizza sauce, tomato slices, and mozzarella evenly on top. Bake for an additional 6-8 minutes until cheese is melted. Garnish with fresh basil before serving.

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