Mini Cauliflower Pizza
Mini Cauliflower Pizza combines a crispy cauliflower base with Mutti tomato passata and melty mozzarella for a flavorful, low-carb option perfect for any occasion.
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
45 min (COOK TIME: 35 min / PREP TIME: 10 min)
Easy
4 people
Ingredients
-
300
g
Mutti Passata
-
1,2
kg
White cauliflower
-
30
g
Extra virgin olive oil
-
160
g
Grated mozzarella
-
100
g
Breadcrumbs
-
2
tbsps
Grated Parmesan
-
1
tbsp
Sesame seeds
-
1
teaspoon
paprika
-
extra virgin olive oil
(to taste)
-
salt, pepper, oregano
(to taste)
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Mini Cauliflower Pizza: Method
- Wash and dry the cauliflower, then cut it into slices about 1.5 cm thick. The central slices will be the most uniform, but keep the ends as well. You will be assembling the pizzas on the baking tray.
- Line a baking tray with parchment paper. Arrange the cauliflower slices on the tray and brush both sides with olive oil.
- Prepare the coating by mixing the breadcrumbs with grated Parmesan, sesame seeds, and paprika.
- Coat the cauliflower slices on both sides with the breadcrumb mixture and place them back on the tray. Sprinkle with salt and bake in a fan oven at 190°C (375°F) for 30 minutes.
- Season the Mutti Passata with salt, pepper, olive oil, and oregano. Top the cauliflower slices with a few spoonfuls of seasoned passata and mozzarella. Bake again for 5-7 minutes. Serve with a sprinkle of oregano.