YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet satisfying twist on a classic favorite. This cauliflower crust pizza is crisp and flavorful, topped with a melty blend of part-skim mozzarella and a hint of parmesan, fresh tomato slices, and aromatic basil. It offers a balanced blend of textures and colors, making it perfect for a wholesome lunch or dinner.
INGREDIENTS
150g Cauliflower
4 large Egg Whites
0.5 cup shredded Part-Skim Mozzarella Cheese
1 tablespoon grated Parmesan Cheese
3 medium slices Tomato
2 teaspoons Olive Oil
5 Fresh Basil leaves
1 teaspoon Garlic Powder
Pinch of Salt
PREPARATION
Preheat your oven to 425°F (220°C).
Rice the cauliflower in a food processor until it resembles fine crumbs.
Place the riced cauliflower in a microwave-safe bowl and microwave on high for 5-6 minutes until softened. Let it cool slightly, then transfer it to a clean kitchen towel and squeeze out excess moisture.
In a mixing bowl, combine the drained cauliflower, egg whites, garlic powder, salt, and half of the shredded mozzarella cheese. Mix until a dough forms.
Spread the mixture out on a parchment-lined baking sheet, shaping it into a thin, round crust.
Bake the crust in the preheated oven for 12-15 minutes until it starts to turn golden.
Remove the crust from the oven and sprinkle the remaining mozzarella and grated parmesan evenly on top.
Arrange the tomato slices over the cheese, then return the pizza to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
Once baked, remove the pizza and drizzle with olive oil. Top with fresh basil leaves before serving.