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

Savor a fresh and inventive take on the traditional pizza with a light, crispy cauliflower crust topped with a rich tomato sauce, melty part-skim mozzarella, and a sprinkle of grated Parmesan. Finished with aromatic fresh basil and a drizzle of olive oil, this pizza balances a satisfying crunch with luscious, flavorful toppings.

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NUTRITION

428kcal
Protein
33.9g
Fat
26.8g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower, raw (107g)

1 large Egg (50g)

2 tablespoons Grated Parmesan Cheese (10g)

3 ounces Part-Skim Mozzarella, shredded (85g)

1/4 cup Tomato Sauce (60g)

6 Fresh Basil Leaves (5g)

1 teaspoon Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Steam the cauliflower until tender, then transfer to a food processor and pulse until it resembles rice. Let the cauliflower cool slightly and squeeze out excess moisture using a clean towel.

  • 3

    In a mixing bowl, combine the riced cauliflower, egg, and grated Parmesan. Stir until well incorporated to form a dough-like mixture.

  • 4

    Press the mixture onto the prepared baking sheet, forming a thin, even round crust. Bake in the preheated oven for about 20 minutes, or until the edges turn golden and the crust is firm.

  • 5

    Remove the crust from the oven and spread a thin layer of tomato sauce over the top. Sprinkle the shredded mozzarella evenly over the sauce.

  • 6

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

  • 7

    Garnish with fresh basil leaves and drizzle with olive oil 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

Savor a fresh and inventive take on the traditional pizza with a light, crispy cauliflower crust topped with a rich tomato sauce, melty part-skim mozzarella, and a sprinkle of grated Parmesan. Finished with aromatic fresh basil and a drizzle of olive oil, this pizza balances a satisfying crunch with luscious, flavorful toppings.

NUTRITION

428kcal
Protein
33.9g
Fat
26.8g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower, raw (107g)

1 large Egg (50g)

2 tablespoons Grated Parmesan Cheese (10g)

3 ounces Part-Skim Mozzarella, shredded (85g)

1/4 cup Tomato Sauce (60g)

6 Fresh Basil Leaves (5g)

1 teaspoon Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Steam the cauliflower until tender, then transfer to a food processor and pulse until it resembles rice. Let the cauliflower cool slightly and squeeze out excess moisture using a clean towel.

  • 3

    In a mixing bowl, combine the riced cauliflower, egg, and grated Parmesan. Stir until well incorporated to form a dough-like mixture.

  • 4

    Press the mixture onto the prepared baking sheet, forming a thin, even round crust. Bake in the preheated oven for about 20 minutes, or until the edges turn golden and the crust is firm.

  • 5

    Remove the crust from the oven and spread a thin layer of tomato sauce over the top. Sprinkle the shredded mozzarella evenly over the sauce.

  • 6

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

  • 7

    Garnish with fresh basil leaves and drizzle with olive oil before serving.