YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a lighter twist on the classic Margherita pizza featuring a crisp cauliflower and almond flour crust, enriched with the savory flavors of part-skim mozzarella, tangy tomato sauce, and fresh basil leaves. Each bite delivers a delightful balance of textures and vibrant Italian-inspired aromas, perfect for any meal of the day.
INGREDIENTS
200 grams Cauliflower
2 large Eggs
30 grams Almond Flour
112 grams Part-Skim Mozzarella Cheese
60 grams Tomato Sauce
5 grams Fresh Basil
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until it resembles rice. Steam or microwave the processed cauliflower until soft (about 5 minutes), then let cool slightly.
Combine the cooled cauliflower with almond flour and eggs in a bowl. Mix thoroughly until the mixture is well combined. If desired, season with a pinch of salt and pepper.
Transfer the cauliflower mixture onto the prepared baking sheet and press it out evenly into a circular shape to form your crust, aiming for about ¼ inch thickness.
Bake the crust in the preheated oven for 15-20 minutes, or until it starts to firm up and turn a light golden color.
Remove the crust from the oven and spread a thin layer of tomato sauce over it. Sprinkle the part-skim mozzarella cheese evenly on top.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving. Enjoy your delicious and nutritious Cauliflower Crust Margherita Pizza!