Mini Cauliflower Pizzas

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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 2 servings
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1/2 medium head cauliflower, cut into florets

2 tablespoons grated Parmesan 

1/2 teaspoon Italian seasoning 

Pinch kosher salt 

1 large egg 

1 cup freshly grated mozzarella

Nonstick cooking spray, for spraying the parchment

1/4 cup Creamy Tomato Sauce, recipe follows

1/2 cup halved cherry tomatoes

Fresh basil leaves, for garnish 

Creamy Tomato Sauce:

2 tablespoons butter

2 tablespoons olive oil 

2 cloves garlic, minced 

1 small onion, finely chopped

One 14-ounce can tomato puree 

1/4 cup heavy cream 

1/4 teaspoon kosher salt 

1 generous pinch red pepper flakes

Pinch of freshly ground black pepper 


  1. Preheat the oven to 425 degrees F.
  2. Pulse the cauliflower florets in a food processor to a fine snowy powder. Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
  3. When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary.
  4. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1/2 cup of the mozzarella until well combined.
  5. Line a rimmed baking sheet with parchment paper and spray the parchment with cooking spray. Use a 1 3/4-inch cookie scoop to scoop out a heaped amount of the mixture onto the parchment. Flatten with a cup into a thin 4-inch disc. Repeat with the remaining mixture to make 6 mini pizza crusts. Bake until golden, 15 minutes.
  6. Remove the crusts from the oven and top with some of the Creamy Tomato Sauce--not too much--and the remaining 1/2 cup mozzarella. Return to the oven and bake until the cheese is melted and bubbly, 5 minutes more.
  7. Garnish with the cherry tomatoes and fresh basil leaves just before serving.

Creamy Tomato Sauce:

Yield: about 1 cup
  1. Put the butter and olive oil in a saucepan over medium heat. Add the garlic and onions and saute until soft, about 8 minutes. Add the tomato puree, heavy cream, salt, red pepper flakes and black pepper and cook for 10 minutes.
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