MINI CAULIFLOWER PIZZAS

Mini Cauliflower Pizzas image

Provided by Ree Drummond : Food Network

Time 55m

Yield 2 servings

Number Of Ingredients 19

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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
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

Steps:

Preheat the oven to 425 degrees F.
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.
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.
In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1/2 cup of the mozzarella until well combined.
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.
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.
Garnish with the cherry tomatoes and fresh basil leaves just before serving.
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.