YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a lighter twist on classic pizza with a crisp cauliflower crust topped with a vibrant tomato sauce, melted low‐fat mozzarella, fresh tomato slices, and aromatic basil leaves. This pizza balances flavor with nutritional mindfulness, offering a satisfying bite perfect for any meal of the day.
INGREDIENTS
200g Cauliflower
2 large Eggs
2 tbsp grated Parmesan Cheese
2 oz Low-Fat Mozzarella Cheese
1/4 cup Tomato Sauce
1/2 medium Tomato, sliced
Fresh Basil handful
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rice the cauliflower in a food processor until it reaches a rice-like texture. Transfer the riced cauliflower to a microwave-safe bowl and microwave for about 5 minutes to soften. Let it cool slightly, then wrap it in a clean towel and squeeze out excess moisture.
In a large bowl, combine the riced cauliflower, two beaten eggs, and grated Parmesan cheese. Mix well until the mixture binds together.
Press the cauliflower mixture onto the prepared baking sheet, forming a round, even thin crust.
Bake the crust in the preheated oven for 15-18 minutes, or until the edges begin to turn golden and the crust is set.
Remove the crust from the oven. Spread a thin layer of tomato sauce evenly over the crust, then arrange the low-fat mozzarella cheese and sliced tomato on top.
Return the pizza to the oven and bake for another 8-10 minutes, or until the cheese is melted and slightly bubbly.
Remove from the oven, garnish with fresh basil leaves, slice, and serve immediately.