Mini Cauliflower Pizza

Mini Cauliflower Pizza

Mini Cauliflower Pizza combine a crispy cauliflower base with Mutti Passata Tomato puree and melty mozzarella for a flavorful, low-carb option perfect for any occasion.

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 45 min (COOK TIME: 35 min / PREP TIME: 10 min)

cooking sketch Easy

4 people

Ingredients

  • 300 g Mutti Passata
  • 1,2 kg white cauliflower
  • 30 g extra vergine olive oil
  • 160 g mozzarella for pizza
  • 100 g breadcrumbs
  • 2 tablespoons finely grated Parmesan
  • 1 tablespoon sesame seeds
  • 1 teaspoon paprika
  • extra vergine olive oil
  • t.t. salt, pepper, oregano
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Mini Cauliflower Pizza: Method

  1. 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 to assemble slices directly on the baking tray.
  2. Line a baking tray with parchment paper. Arrange the cauliflower slices on the tray and brush both sides with olive oil.
  3. Prepare the coating by mixing the breadcrumbs with finely grated Parmesan, sesame seeds, and paprika.
  4. 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.
  5. 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.


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Also made with: Passata


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