YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Savor a creative twist on a classic pizza with a lightly crisp cauliflower crust topped with a rich tomato sauce, melted part-skim mozzarella, and fresh basil leaves. This innovative dish balances indulgence with clean eating to make a versatile meal for breakfast, lunch, or dinner.
INGREDIENTS
200g Cauliflower
2 Eggs
0.75 cup shredded part-skim Mozzarella
0.33 cup Tomato Sauce
5g Fresh Basil Leaves
1 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until rice-like in texture. Steam or microwave the riced cauliflower until tender (about 5 minutes). Allow to cool slightly.
Transfer the cooked cauliflower to a clean dish towel and squeeze out as much moisture as possible.
In a bowl, mix the cauliflower with 2 eggs, salt, pepper, and dried oregano until well combined.
Press the mixture onto the lined baking sheet in a circular shape to form the pizza crust, making an even layer.
Bake the crust in the preheated oven for 20 minutes or until it starts to turn golden and become firm.
Remove the crust, spread the tomato sauce evenly over the surface, then sprinkle the shredded mozzarella evenly.
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese has melted and begins to brown.
Remove from the oven and top with fresh basil leaves. Slice and serve immediately.