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Gluten Free Mini BLT Pizza
Crust:
5 cups cauliflower florets
1 egg
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup shredded mozzarella cheese
1/4cup shredded Parmesan cheese
Toppings:
1 cup shredded mozzarella cheese
18 slicesRoma tomatoes, sliced thin
1/8 tsp salt
1/8 tsp ground black pepper
4 s lices gluten-free bacon, cooked & crumbled
Garnish:
1cup finely shredded romaine lettuce
2 tbsp reduced fat mayonnaise
Heat oven to 425 degrees. Line cookie sheet with cooking parchment paper and spray paper with cooking spray , then set aside.
Put half of the cauliflower in food processor. Cover and process till very finely ground. Repeat with other half of cauliflower. Transfer to microwavable bowl. There should be about 3 cups of packed cauliflower.
Microwave cauliflower uncovered on High 5 minutes. Place colander over a large bowl and line colander with kitchen towel. Transfer microwaved cauliflower to towel and set aside to cool till 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.
In medium bowl, beat egg, 1/4 tsp salt, 1/4 tsp pepper and 3/4 cup mozzarella cheese with fork. Add cauliflower, and combine using hands, kneading mixture together. Discard any large bits of cauliflower.
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" thick. Press together any ragged edges to prevent burning.
Bake crust without toppings 20 to 25 minutes or until easy to turn then 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 tsp salt, 1/8 tsp pepper and crumbled bacon. Bake 8 minutes.
Top with shredded romaine lettuce, and serve each pizza with 1 teaspoon mayonnaise.
Makes 6 mini pizzas
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