Cauliflower Crust Margherita Pizza with Fresh Basil

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Crust Margherita Pizza with Fresh Basil

YOUR SOLIN GENERATED RECIPE

Cauliflower Crust Margherita Pizza with Fresh Basil

Enjoy a light yet satisfying Margherita pizza featuring a crisp cauliflower-based crust, a delicate tomato sauce, creamy part-skim mozzarella, and the aromatic freshness of basil and tomato slices. This dish balances flavors with a slightly nutty touch from almond flour and a sumptuous melt from the cheese, making it perfect for any meal of the day.

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NUTRITION

421kcal
Protein
35.1g
Fat
21.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

4 large Egg Whites (approx. 120g total)

1/4 cup Almond Flour (28g)

4 ounces Part-Skim Mozzarella Cheese (113g)

1/4 cup Tomato Sauce (62g)

1 medium Fresh Tomato, sliced (123g)

1/4 cup Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cauliflower rice, egg whites, and almond flour. Mix well until a uniform batter forms.

  • 3

    Press the mixture onto the prepared baking sheet, forming a thin, even round crust.

  • 4

    Bake the crust for 12-15 minutes until it begins to set and turn lightly golden.

  • 5

    Remove the crust from the oven. Spread the tomato sauce evenly over the surface.

  • 6

    Layer evenly with sliced fresh tomato and sprinkle the part-skim mozzarella cheese on top.

  • 7

    Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves before serving.

Cauliflower Crust Margherita Pizza with Fresh Basil

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Crust Margherita Pizza with Fresh Basil

YOUR SOLIN GENERATED RECIPE

Cauliflower Crust Margherita Pizza with Fresh Basil

Enjoy a light yet satisfying Margherita pizza featuring a crisp cauliflower-based crust, a delicate tomato sauce, creamy part-skim mozzarella, and the aromatic freshness of basil and tomato slices. This dish balances flavors with a slightly nutty touch from almond flour and a sumptuous melt from the cheese, making it perfect for any meal of the day.

NUTRITION

421kcal
Protein
35.1g
Fat
21.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

4 large Egg Whites (approx. 120g total)

1/4 cup Almond Flour (28g)

4 ounces Part-Skim Mozzarella Cheese (113g)

1/4 cup Tomato Sauce (62g)

1 medium Fresh Tomato, sliced (123g)

1/4 cup Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cauliflower rice, egg whites, and almond flour. Mix well until a uniform batter forms.

  • 3

    Press the mixture onto the prepared baking sheet, forming a thin, even round crust.

  • 4

    Bake the crust for 12-15 minutes until it begins to set and turn lightly golden.

  • 5

    Remove the crust from the oven. Spread the tomato sauce evenly over the surface.

  • 6

    Layer evenly with sliced fresh tomato and sprinkle the part-skim mozzarella cheese on top.

  • 7

    Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves before serving.