YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a vibrant twist on a classic pizza with a gluten-free cauliflower crust topped with a savory tomato sauce, gooey part-skim mozzarella, and fresh basil. This light yet satisfying version delivers a delightful balance of textures and flavors that's both fresh and nutritious.
INGREDIENTS
150g Cauliflower
1 large Egg
20g Almond Flour
1 cup shredded Part-Skim Mozzarella Cheese (112g)
1/4 cup Tomato Sauce (62g)
Handful of Fresh Basil Leaves
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Rice the cauliflower by pulsing it in a food processor until it resembles small grains. Transfer to a microwave-safe bowl and microwave for 4-5 minutes until softened. Let cool slightly.
Combine the riced cauliflower with the egg and almond flour in a bowl. Mix well until a dough-like consistency forms.
Press the cauliflower mixture onto the parchment-lined baking sheet, forming a thin, even circle to create your crust.
Bake the crust in the preheated oven for about 15 minutes or until it begins to firm and slightly brown around the edges.
Remove the crust from the oven and spread the tomato sauce evenly over the surface. Sprinkle the shredded mozzarella cheese on top.
Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and garnish with fresh basil leaves before serving.