YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a delicious twist on traditional pizza with a crispy cauliflower crust, vibrant tomato sauce, melty part-skim mozzarella, and fresh basil. This innovative dish offers a balanced blend of textures and flavors, perfect for a light yet satisfying meal any time of day.
INGREDIENTS
200g Cauliflower
1 Egg (approx. 50g)
28g Almond Flour
60g Tomato Sauce
3 oz Part-Skim Mozzarella
50g Sliced Tomatoes
Fresh Basil Leaves (5 leaves)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rice the cauliflower by processing it in a food processor until it reaches a rice-like texture. Refrigerate if needed to help release moisture.
In a bowl, mix the riced cauliflower with the egg and almond flour. Stir until well combined to form a dough-like consistency.
Transfer the cauliflower mixture onto the prepared baking sheet and press it into a thin, even circle to form your pizza crust.
Bake the crust in the preheated oven for 15-20 minutes or until it just begins to turn golden and firm up.
Spread the tomato sauce evenly over the baked crust, leaving a small border around the edges.
Distribute the sliced tomatoes and sprinkle the part-skim mozzarella evenly on top.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese has melted and the toppings are heated through.
Remove the pizza from the oven and garnish with fresh basil leaves before slicing and serving.