Cauliflower Pizza Rounds

Having had something similar at a wedding, cauliflower rounds are perfect individual hors d’oeuvre.

Tomato Sauce

• 2 T olive oil
• 2 T butter
• ½ c onion, chopped
• ¼ c celery, chopped
• 1clove garlic, minced
• 8 oz tomato sauce

• 6 oz tomato paste
• 2 T parmesan, grated 
• 1 T fresh basil, chopped
• 2 sprigs fresh oregano
• ½ t salt
• pinch of  sugar
• dash of pepper 
• 1 bay leaf

Place the oil, butter, onion, celery and garlic in a medium skillet over medium heat.  Cook for about five minutes until onions are transparent.   Stir in tomato sauce and tomato paste and cook for two minutes.

Add parmesan, seasonings and bay leaf.   Reduce heat to low and cook for half an hour.  Remove from heat, take out the bay leaf and oregano sprigs and set aside.

Cauliflower Rounds

• 1 T cornmeal
• 1 head of cauliflower, diced small
• ½ c mozzarella, shredded
• ¼ c parmesan, grated
• 1 t dried oregano
• 1 t garlic powder
• ½ t salt
• 2 eggs
• ¼ c mushrooms, diced
• 1T fresh basil, chopped
• ½ c mozzarella, shredded
• ¼ c parmesan, grated

Preheat oven to 400 degrees

Place parchment paper on baking sheet or pizza stone, sprinkle with cornmeal and set aside.

Steam cauliflower until softened and puree in a food processor.  Stir in ½ c Mozzarella cheese, Parmesan cheese and seasonings pulse to incorporate.  Add eggs pulse again and set aside.

Preheat oven to 400 degrees.

Place cauliflower mixture on lined baking sheet or stone and spread to ½ inch thickness.  Bake for 20 minutes or until edges begin to brown and center is set.

Remove from oven, cool slightly and cut into small circles using a small glass or biscuit cutter.  Top with sauce, mushrooms, remaining cheese and basil.  Return the rounds to the oven for until cheese is melted (about seven minutes).