YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet satisfying take on pizza with a crispy cauliflower crust, melty low moisture mozzarella combined with a rich egg binder, topped with vibrant tomato sauce, fresh mozzarella slices, juicy tomato rounds, and aromatic basil leaves. This meal offers a clean, balanced flavor that fits perfectly into your healthy lifestyle.
INGREDIENTS
1 cup riced Cauliflower (150g)
1 large Egg (50g)
0.75 cup shredded Low Moisture Part-Skim Mozzarella (84g)
0.25 cup Tomato Sauce (60g)
2 oz Fresh Mozzarella (56g)
1 medium Tomato, sliced (123g)
10 Fresh Basil Leaves
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a bowl, combine the riced cauliflower, egg, shredded mozzarella, garlic powder, salt, and pepper. Mix thoroughly until the ingredients bind together.
Transfer the cauliflower mixture onto the baking sheet and gently press it into a thin, even round pizza crust.
Bake the crust for 12-15 minutes or until it starts to turn golden and is set.
Remove the crust from the oven and spread the tomato sauce evenly over the top.
Layer the fresh mozzarella slices and tomato slices over the sauce.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving.