YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a vibrant twist on a classic Italian favorite with a crispy cauliflower crust topped with a rich tomato sauce, melted part-skim mozzarella and parmesan cheeses, and accented with fresh basil and juicy cherry tomatoes. This pizza combines satisfying textures and fresh flavors in every bite, making it a nutritious choice for any meal of the day.
INGREDIENTS
2 cups cauliflower (riced, approx 150g)
1 large egg
1/2 cup part-skim mozzarella cheese (56g)
1/4 cup grated parmesan cheese (25g)
1/4 cup tomato sauce (no sugar added, 62g)
4 cherry tomatoes, halved (40g)
1 handful fresh basil
1 teaspoon dried oregano
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Rice the cauliflower by pulsing florets in a food processor until it reaches a rice-like consistency. Steam or microwave the cauliflower rice until tender, then allow it to cool.
In a bowl, combine the cooled cauliflower rice with the egg, dried oregano, salt, and pepper. Mix well until a dough forms.
Press the cauliflower mixture onto the parchment paper, forming a thin, even circular crust.
Bake the crust for about 15 minutes or until the edges start to turn golden and the crust is set.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Sprinkle the mozzarella and parmesan cheeses on top of the sauce.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Once baked, top with halved cherry tomatoes and fresh basil leaves before serving.