YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet satisfying twist on the classic Margherita pizza. This cauliflower crust pizza features a crisp base topped with a luscious tomato sauce, melty mozzarella, and fresh cherry tomatoes, finished with fragrant basil and a drizzle of olive oil for richness. Perfect for breakfast, lunch, or dinner!
INGREDIENTS
1 cup cauliflower, riced
1 large egg
0.75 cup part-skim mozzarella cheese, shredded
0.33 cup tomato sauce
0.5 cup cherry tomatoes, halved
1 teaspoon olive oil
Fresh basil sprigs
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
Steam the cauliflower until tender, then allow to cool slightly and use a food processor or fork to rice it finely.
Mix the riced cauliflower with one beaten egg and a pinch of salt to form a cohesive dough.
Press the cauliflower mixture onto the baking tray into a thin, even round crust.
Bake the crust in the oven for about 15-20 minutes, or until it starts to firm up and turn lightly golden.
Spread a thin layer of tomato sauce over the baked crust, then sprinkle evenly with shredded mozzarella cheese.
Scatter the halved cherry tomatoes over the top and return the pizza to the oven for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and drizzle with a teaspoon of olive oil. Garnish generously with fresh basil sprigs.
Slice and serve warm, enjoying the delicious balance of crisp crust and savory toppings.