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Gluten-Free Grain Free BLT Mini Pizzas

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  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 6
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If you've gone gluten free and tried almond flour, rice flour and tapioca flour, maybe it's time to try cauliflower with this veggie-crusted BLT pizza.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Crust

  • 5 cups cauliflower florets
  • 1 egg
  • 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

Toppings

  • 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

Garnishes

  • 1 cup finely shredded romaine lettuce
  • 2 tablespoons reduced-fat mayonnaise

Steps

  • 1
    Heat oven to 425°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. Set aside.
  • 2
    Place half of the cauliflower in food processor. Cover; process until very finely ground. Repeat with other half of cauliflower. Transfer to microwavable bowl. There should be about 3 cups of packed cauliflower.
  • 3
    Microwave cauliflower uncovered on High 5 minutes. Meanwhile, place colander over a large bowl. Line colander with kitchen towel. Transfer microwaved cauliflower to towel; set aside to cool about 10 minutes or until cool enough to handle. Squeeze water from cauliflower by wrapping the towel around it and twisting. Remove as much liquid as possible. Set aside to cool 5 minutes.
  • 4
    In medium bowl, beat egg, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3/4 cup mozzarella cheese with fork. Add cauliflower, and combine using hands, kneading mixture together. Discard any large bits of cauliflower.
  • 5
    Sprinkle shredded Parmesan in 6 small mounds on cookie sheet. Divide dough into 6 equal balls; shape into hockey puck shapes. Place 1 piece of dough on top of each mound of Parmesan. Gently press out dough into discs, about 1/4 inch thick. Press together any ragged edges to prevent burning.
  • 6
    Bake crust without toppings 20 to 25 minutes or until easy to turn; remove from oven, and use pancake turner to gently peel and release pizzas from parchment. Turn over pizzas, and top with 1 cup mozzarella cheese, tomato slices, 1/8 teaspoon salt, 1/8 teaspoon pepper and crumbled bacon. Bake 8 minutes.
  • 7
    Top with shredded romaine lettuce, and serve each pizza with 1 teaspoon mayonnaise.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try switching out gluten-free rotisserie chicken and arugula for the bacon and romaine for a lighter, modern version of the BLT.
  • tip 2
    If you have trouble with the crust sticking to the parchment paper when it's time to turn them over, return to oven and bake 2 to 3 minutes longer to let the bottom crisp further.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

210 Calories, 13g Total Fat, 15g Protein, 7g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
630mg
26%
Potassium
410mg
12%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
9%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
35%
35%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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