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Gluten-Free Grain Free Caprese Mini Pizzas

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  • Prep 30 min
  • Total 1 hr 15 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 caprese 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

  • 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

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 3 tomato slices per pizza, 1 slice fresh mozzarella, salt and pepper. Bake 8 minutes. Top with shredded basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't have fresh mozzarella on hand? It's not a deal breaker--just use more of the shredded mozzarella that you used for the crust.
  • tip 2
    To add a little protein, add cooked turkey or chicken breast on top of the cheese before returning to the oven for the final bake.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

190 Calories, 12g Total Fat, 14g Protein, 7g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
470mg
20%
Potassium
360mg
10%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
8%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
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; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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