YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a delicious and nutritious twist on classic pizza. This Cauliflower Crust Margherita Pizza features a crispy, savory base made with cauliflower rice, egg, and part-skim mozzarella, topped with fresh tomato slices and fragrant basil. It's a satisfying meal perfect for breakfast, lunch, or dinner that offers a great balance of flavors and textures.
INGREDIENTS
1 medium head Cauliflower (~300g)
1 large Egg (~50g)
1 cup shredded Part-Skim Mozzarella Cheese (~112g)
1 medium Tomato (~123g)
1 teaspoon Olive Oil (5g)
0.5 teaspoon Garlic Powder (2.8g)
0.5 teaspoon Dried Oregano (0.5g)
1 handful Fresh Basil (~5g)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until it resembles rice. Steam or microwave until tender, then squeeze out excess moisture using a clean towel.
In a bowl, combine the cauliflower rice, egg, shredded mozzarella, garlic powder, dried oregano, salt, and pepper to taste. Mix well until a dough-like consistency forms.
Transfer the mixture onto the prepared baking sheet and press it into a thin, even circle to form the pizza crust.
Bake the crust in the preheated oven for 15-20 minutes until it starts to turn golden and firm up.
Remove from the oven and layer thin slices of tomato on top of the crust. Sprinkle a few fresh basil leaves and, if desired, a light drizzle of olive oil over the tomatoes.
Return the pizza to the oven for an additional 5 minutes to warm the toppings.
Remove from the oven, garnish with a few extra fresh basil leaves, slice, and serve immediately.