Mini cauliflower pizzas
200 g, cut into florets
1 medium, lightly beaten
30 g, grated
2 whole, sliced
4 individual, quartered
10 g, baby leaves, to serve
- Preheat oven to 200°C.
- 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.
- 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.
- Gently turn cauliflower bases out of cases. Top pizzas with cherry tomatoes and rocket to serve.
TIP: To save on prep time, buy cauliflower rice from the fresh produce section in major supermarkets.