Mini cauliflower pizzas
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Cauliflower
200 g, cut into florets
Egg(s)
1 medium, lightly beaten
Swiss cheese
30 g, grated
Pizza sauce
2 tbs
Dried oregano
2 tsp
Cup mushrooms
2 whole, sliced
Bocconcini
8 baby
Cherry tomatoes
4 individual, quartered
Rocket
10 g, baby leaves, to serve
Instructions
1
Preheat oven to 200°C.
2
Process cauliflower in a food processor until a coarse rice texture forms. Wrap cauliflower tightly in a clean tea towel and squeeze hard to remove excess moisture. Transfer to a medium bowl. Add egg and Swiss cheese and stir to combine. Season with pepper. Place 8 WW silicone tart moulds onto a baking tray. Divide mixture evenly among moulds. Use the base of a glass to press mixture firmly into moulds. Place tarts onto a baking tray and bake for 10-12 minutes, until lightly browned.
3
Brush each pizza base base with pizza sauce, sprinkle over oregano and top evenly with mushrooms and bocconcini. Bake for a further 8 minutes, or until bocconcini is melted.
4
Gently turn cauliflower bases out of cases. Top pizzas with cherry tomatoes and rocket to serve.
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