How could I walk past this ‘sweet’ pizza in Poundland? And in its own mini takeaway box!
Cauliflower crust mini pizzas
Whizz the florets (about 600g) of 1 medium cauliflower in a food processor until it is a breadcrumb consistency. Microwave, covered, on high for 7-8 mins. Cool. Mix in 125g grated mozzarella, 3tbsp grated Parmesan. Pat into 6 x 6′ rounds on baking sheets lined with parchment paper. Bake at 180ºC, 160ºC fan, gas 4 for 18-22 mins until golden. Spread 1/2tbsp pasata over each base. Top with torn mozzarella and black olives. Turn up the oven to 220ºC, 200ºC, fan 6. Bake for a further 10 mins. Garnish with fresh basil leaves. Leave for 10 mins to cool slightly. Use a pallet knife to remove from the sheets.
Cook’s Tip
These will last for up to 3 days in the fridge, warm through for 10 mins before serving.
