YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Savor the delight of a lighter take on a classic Margherita pizza. This recipe features a crispy cauliflower crust topped with a rich tomato sauce, melty part-skim mozzarella, and vibrant fresh basil, offering a fresh and satisfying meal that’s perfect for breakfast, lunch, or dinner.
INGREDIENTS
200 grams Cauliflower
1 large Egg
3 ounces Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup Tomato Sauce
1/4 cup Fresh Basil
Seasonings: Oregano, Garlic Powder, Salt (to taste)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the cauliflower by finely chopping or processing it until it resembles rice. Microwave the cauliflower rice for 4-5 minutes until softened, then let it cool slightly and squeeze out excess moisture using a clean cloth.
In a mixing bowl, combine the cauliflower rice, one beaten egg, a pinch of salt, garlic powder, and oregano. Mix until well combined to form a dough-like consistency.
Press the cauliflower mixture onto the prepared baking sheet, shaping it into a thin, round crust.
Bake the crust in the oven for 15-20 minutes until it begins to crisp and turn lightly golden.
Remove the crust from the oven and spread an even layer of tomato sauce over the top.
Sprinkle the shredded mozzarella evenly across the sauce.
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Once out of the oven, garnish with fresh basil leaves. Slice and enjoy your light yet satisfying Margherita pizza.