YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a delicious twist on a classic with a crisp, golden cauliflower crust topped with a vibrant tomato sauce, melty mozzarella, a sprinkle of parmesan, fresh basil, cherry tomatoes, and succulent grilled chicken for an extra protein boost. This innovative dish is as wholesome as it is flavorful, offering a satisfying meal that's perfect any time of day.
INGREDIENTS
1.5 cups riced cauliflower (150g)
1 large egg (50g)
1/4 cup shredded part-skim mozzarella (28g)
2 tbsp grated parmesan (10g)
1/4 cup tomato sauce (60g)
1/4 cup cherry tomatoes (40g)
1 handful fresh basil (5g)
3 ounces grilled chicken breast (85g)
Salt, pepper, garlic powder (to taste)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, mix the riced cauliflower with the egg, mozzarella, parmesan, and a pinch of salt, pepper, and garlic powder until well combined.
Transfer the cauliflower mixture onto the baking sheet and press it out into a thin, even circle to form the crust.
Bake the crust in the preheated oven for 12-15 minutes or until it starts to turn golden around the edges.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Scatter the cherry tomatoes on top and add slices or chunks of the grilled chicken breast.
Return the pizza to the oven and bake for an additional 7-10 minutes, until the cheese is melted and the toppings are heated through.
Garnish with fresh basil leaves before serving. Enjoy your Cauliflower Crust Margherita Pizza with an extra protein boost!