YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Savor a light yet satisfying Margherita pizza featuring a golden cauliflower crust topped with a rich tomato sauce, melted part-skim mozzarella, and fresh basil leaves. This creative twist on a classic brings the delicious taste of Italy with a nourishing, clean ingredient profile perfect for a balanced meal.
INGREDIENTS
150 grams Cauliflower
2 large Eggs
3 ounces Part-Skim Mozzarella Cheese
1/4 cup Tomato Sauce
1 teaspoon Olive Oil
Handful (5 grams) Fresh Basil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rice the cauliflower by processing florets in a food processor until you achieve a rice-like texture.
Using a microwave or stovetop, steam the riced cauliflower for about 5 minutes until slightly tender. Let it cool.
Transfer the steamed cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Mix the drained cauliflower with 2 beaten eggs and a pinch of salt and pepper to form the pizza dough.
Press the cauliflower mixture onto the prepared baking sheet, shaping it into a thin round crust.
Bake the crust for approximately 15-18 minutes until it starts to turn golden and firm up.
Remove the crust from the oven and spread a thin layer of tomato sauce evenly over the top.
Sprinkle the part-skim mozzarella cheese over the sauce.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Drizzle the olive oil over the finished pizza and garnish generously with fresh basil leaves.
Allow the pizza to cool for a couple of minutes before slicing and enjoying.