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Mini Cauliflower Pizzas With Beet Pesto, Goat Cheese And Prosciutto
Recipe Intro From aupairinthekitchen

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Mini cauliflower pizzas with beet pesto and goat cheese topped with fresh basil and prosciutto. For the cauliflower crust, I used the same recipe I posted last weekend but substituted the ricotta with goat cheese. Then instead of making one pizza, I made mini bite size pizzas. -@aupairinthekitchen


Yield: Serves or Makes serves 4
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  • For the beet pesto:
  • 3 medium beets
  • 3 garlic cloves
  • 3/4 cup walnuts, roasted
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup extra virgin olive oil
  • Juice of 1 lemon
  • Salt and Pepper, to taste
  • For the cauliflower crust:
  • 1 medium head of cauliflower
  • 2 eggs
  • 1/3 cup grated parmesan cheese
  • 1/3 cup ricotta cheese
  • Salt and Pepper, to taste
  • 1 tablespoon oregano
  • Tomato sauce, Turkey, pepperoni, Mozzarella, Fresh basil, for topping


  • Step 1

    Preheat oven to 350.

  • Step 2

    For the beet pesto, wash and scrub beets. Wrap beets and garlic with a little olive oil in aluminum wrap and bake until beets are soft, around 45 minutes. Put all ingredients except for olive oil in a blender and blend. With the blender on, slowly start pouring olive oil in the pesto. Blend until the desired consistency.

  • Step 3

    For the cauliflower crust, put the cauliflower florets in a food processor and blend for a few seconds to get a couscous-like consistency. Put the cauliflower in a microwave safe bowl, cover with plastic wrap, and cook for 4 minutes. Let it cool slightly.

  • Step 4

    Put the cauliflower in a clean kitchen or cheese clothes and squeeze out all the moisture. Add the eggs, cheese and seasonings. Mix. Put the dough on a parchment paper lined baking sheet and for a circle or square shape.

  • Step 5

    Bake at 425F for 25 minutes, until the top is slightly browned. Now you can add the toppings. Bake until cheese gooey.

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