After making pizza with a cauliflower crust and being amazed at how delicious it is, I was inspired to fiddle with the recipe a bit. Spinach seemed like a perfect partner to the cauliflower and the idea of bite-size pizzas seemed fun. Depending on how thin I spread the “crust” prior to baking, I could achieve different levels of crispness. Pictured below is a variation that were more like chips than pizzas.
I sampled these at a family gathering, not quite sure how they would be received. They were gobbled up and raved about. I should have made a second batch!
- 1 head cauliflower, stems removed and cut into 2-inch florets
- 5 ounces fresh spinach
- 3 egg whites
- 1 cup fresh mozzarella cheese, plus extra for topping (see note)
- 1 kosher salt
- 1 teaspoon Italian herb blend
- marinara sauce
- Preheat oven to 450 degrees.
- Prepare a rimmed baking pan with parchment paper or use pizza stone.
- Steam the cauliflower until it is soft, adding the spinach for the last minute or two.
- Drain well. (I like to squeeze the excess moisture out by wringing the vegetables out in a clean tea towel.) Transfer to a food processor and process until smooth.
- Add the egg whites, 1 cup of mozzarella cheese, herbs and salt. Process until combined, scraping down sides as needed.
- Spread the mixture in an even layer in small rounds on the prepared baking sheet or pizza stone.
- Bake for about 15-17 minutes or until the crust begins to turn a darker golden brown around the edges.
- Remove from the oven, then add sauce and cheese.
- Return to oven for 2-3 minutes or until cheese is melted and gooey.
- I use one four-ounce ball of fresh mozzarella in the crust for the one-cup reference.