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.