YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet satisfying Margherita pizza featuring a crispy cauliflower crust, enhanced with the creaminess of part-skim mozzarella, a vibrant homemade tomato sauce, and the fresh aroma of basil. This recipe delivers a balanced mix of texture and flavor, perfect for breakfast, lunch, or dinner without compromising your calorie and protein goals.
INGREDIENTS
150g Cauliflower
3 large Egg Whites
20g Almond Flour
56g Part-Skim Mozzarella Cheese
60g Tomato Sauce
5 Fresh Basil leaves
PREPARATION
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Rice the cauliflower either using a food processor or grater until it resembles fine crumbs.
Microwave the riced cauliflower in a microwave-safe bowl for about 5 minutes until softened, then let it cool slightly.
Once cooled, place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, combine the drained cauliflower, egg whites, almond flour, and a pinch of salt and pepper if desired. Mix until a dough forms.
Press the dough onto the parchment-lined baking sheet into a thin, even circle, forming your crust.
Bake the crust in the preheated oven for 12-15 minutes until it starts to firm up and turn lightly golden.
Remove the crust and spread the tomato sauce evenly over it.
Sprinkle the part-skim mozzarella cheese over 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 and garnish generously with fresh basil leaves before serving.