Put a veggie-forward spin on pizza night with these Mini Cauliflower Pizzas. Cauliflower crusts are seasoned with Dr. Cowan’s Garden Turmeric Powder, Kale Powder, and Swiss Chard Powder, baked until lightly golden, then topped with melted cheese and your favorite toppings. Finish with Leek Powder and Tomato Salt before serving warm.
Preheat oven to 375 degrees. In food processor, pulse cauliflower till finer than rice kernels.
Steam the cauliflower in a steamer over boiling water for 5 minutes.
Let cool. Place on a clean dish towel and wrap the cauliflower into a bundle. Squeeze out all the water you can. (Take time with this step. You’ll want to do 10 to 12 hard squeezes so most of the water is expelled).
Empty cauliflower mixture into a large bowl and mix in the eggs and the first three powders.
Separate the mixture into six balls in place them on a baking sheet lined with parchment paper. Flatten the balls into disks (you might want to roll them lightly with a rolling pin after flattening with your hands).
Bake 10 to 15 minutes. Flip each pizza and cook another 5 to 7 minutes till slightly golden.
Remove from oven and add little piles of grated cheese on each pizza and whatever other toppings you like, such as chopped avocados, chopped tomatoes or salsa, or chopped black olives.
Broil for a couple minutes till cheese melts. Sprinkle each pizza with Leek Powder and Tomato Salt.
