YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a delicious twist on the classic Margherita pizza with a nutrient-packed cauliflower crust. This recipe combines finely processed cauliflower with a protein-rich egg blend, layered with a light tomato sauce and melted part-skim mozzarella. Fresh basil is added after baking for a burst of flavor and aroma, making each bite both satisfying and wholesome.
INGREDIENTS
200g Cauliflower Rice
1 Whole Egg
3 Egg Whites
1/2 cup shredded Part-Skim Mozzarella Cheese
1/4 cup Tomato Sauce
1 handful Fresh Basil
1 tsp Dried Oregano
Pinch of Salt
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Steam the cauliflower until soft, then mash slightly or pulse in a food processor to create a fine rice texture. Allow it to cool and then squeeze out any excess moisture using a clean towel.
In a bowl, combine the cooled cauliflower rice with 1 whole egg and 3 egg whites. Add a pinch of salt and 1 teaspoon of dried oregano. Mix well until a consistent dough forms.
Transfer the cauliflower mixture onto the baking sheet. Press and shape it into a thin, even round crust.
Bake the crust in the preheated oven for 12-15 minutes until it starts to firm up and turn lightly golden on the edges.
Remove the crust from the oven and spread 1/4 cup of tomato sauce evenly over the top.
Sprinkle 1/2 cup shredded part-skim mozzarella cheese on the sauce.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Remove from the oven, garnish with a handful of fresh basil, and allow it to cool slightly before slicing and serving.