YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Savor a creative twist on a classic Italian favorite with a crisp, low-carb cauliflower crust topped with rich tomato sauce, melted part-skim mozzarella, and fragrant fresh basil. This guilt-free version balances a delicious blend of textures and flavors that offer both comfort and nourishment.
INGREDIENTS
1 cup riced cauliflower (107g)
1 large egg (50g)
1/4 cup almond flour (28g)
3/4 cup shredded part-skim mozzarella (84g)
1/4 cup low sodium tomato sauce (62g)
1/4 cup fresh basil leaves (5g)
1 teaspoon olive oil (4.5g)
Salt & pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a microwave-safe bowl, lightly steam the riced cauliflower for about 4-5 minutes until softened. Let it cool slightly.
Transfer the cauliflower to a clean kitchen towel or cheesecloth and squeeze out excess moisture.
In a mixing bowl, combine the drained cauliflower, egg, almond flour, salt, and pepper. Mix until a dough-like consistency forms.
Spread the cauliflower dough evenly onto the parchment paper, shaping it into a thin crust.
Bake the crust in the preheated oven for 15 minutes or until it starts to get a light golden color.
Remove the crust from the oven and spread a thin layer of tomato sauce over it. Sprinkle the shredded mozzarella evenly on top.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Once out of the oven, drizzle with olive oil and garnish with fresh basil leaves.
Slice and serve warm, enjoying a nutritious, low-carb take on Margherita pizza.