Mini Cauliflower Pizzas
Enjoy pizza night, without any gluten! This cauliflower crust comes together quickly with the help of our frozen riced cauliflower–making it the perfect weeknight meal!
- 1 package (12 oz) Cascadian Farm organic frozen riced cauliflower
- 2 eggs
- 3 tablespoons coconut flour
- 2 tablespoons olive oil
- 1 teaspoon fine salt
- 1 teaspoon dried Italian herb
- 1 can Muir Glen tomato sauce
- Soppressata (eliminate to make vegetarian)
- Crushed red pepper
- Mozzarella cheese (sub dairy free cheese for non-dairy version)
Step 1Preheat oven to 400 F.
Step 2Add the frozen riced cauliflower to a microwave safe bowl and cover. Microwave for 6-9 minutes, or until cauliflower is cooked through.
Step 3Drain cauliflower, let cool, then transfer to a nut milk bag or the center of a clean dish towel.
Step 4Tightly squeeze out as much water as you can. This step is important for your crust! Let sit 5 minutes, then squeeze again.
Step 5Transfer one cup of the cauliflower paste to a large bowl along with the rest of the dough ingredients. Mix until combined.
Step 6Line a sheet pan with parchment paper, divide your dough in half and shape into two pizzas. Do not spread it thinner than 1/4 inch or it could tear.
Step 7Bake for 25-30 minutes, or until the edges are browned.
Step 8Add your favorite toppings before baking for another 5 minutes. We used soppressata, crushed red pepper, and dairy free cheese--choose whatever fits your dietary preferences!