YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Pizza with Turkey Pepperoni
Enjoy a flavorful twist on traditional pizza with a crispy cauliflower crust topped with a zesty tomato sauce, melty part-skim mozzarella and Parmesan cheeses, and savory turkey pepperoni. This light yet satisfying meal delivers a perfect blend of textures and authentic Italian-inspired taste while fitting your macronutrient goals.
INGREDIENTS
200 grams Cauliflower
1 large Egg
1/4 cup Tomato Sauce
1/4 cup shredded Part-Skim Mozzarella Cheese
1 ounce Grated Parmesan Cheese
0.7 ounce Turkey Pepperoni (≈20 grams)
PREPARATION
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Rice the cauliflower by pulsing it in a food processor until it reaches a rice-like texture. Alternatively, grate the cauliflower finely.
Transfer the riced cauliflower into a microwave-safe bowl, cover, and microwave for 4-5 minutes until softened. Let it cool slightly.
Once cooled, place the cauliflower in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
In a bowl, combine the drained riced cauliflower with one large egg and mix until it forms a cohesive dough. Press the mixture onto the prepared baking sheet into a thin, round crust.
Bake the crust in the preheated oven for 12-15 minutes, or until lightly golden.
Remove the crust from the oven and spread 1/4 cup of tomato sauce evenly over it.
Sprinkle the shredded part-skim mozzarella cheese and grated Parmesan cheese on top.
Add turkey pepperoni slices evenly across the pizza.
Return the pizza to the oven and bake for an additional 6-8 minutes, or until the cheese is melted and slightly bubbly.
Allow the pizza to cool for a couple of minutes, slice, and serve.