YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
A creative twist on the classic Margherita pizza featuring a crisp, low-carb cauliflower crust topped with a rich tomato sauce, melted part-skim mozzarella, and fresh basil leaves. This dish combines vibrant flavors with a satisfying protein boost, perfect for a balanced meal any time of day.
INGREDIENTS
150g Cauliflower (riced)
1 large Egg
1/4 cup Almond Flour
3/4 cup Part-Skim Mozzarella Cheese (shredded)
1/4 cup Tomato Sauce
6 Fresh Basil Leaves
1 garlic clove (minced)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Steam or microwave the cauliflower florets until tender, then pulse in a food processor to achieve a rice-like texture. Allow the riced cauliflower to cool slightly and transfer it to a clean kitchen towel to squeeze out as much moisture as possible.
In a mixing bowl, combine the well-drained cauliflower, egg, almond flour, minced garlic, salt, and pepper. Stir until the mixture forms a cohesive dough.
Press the mixture onto the prepared baking sheet, forming a thin, even circle to create the pizza crust. Bake in the preheated oven for 15-20 minutes or until the edges begin to turn golden.
Remove the crust from the oven and top with the tomato sauce, evenly spreading it across the surface. Sprinkle the shredded part-skim mozzarella cheese 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 healthy, protein-packed Margherita pizza!