YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet satisfying twist on a classic pizza. This cauliflower crust pizza features a flavorful blend of egg whites and whole egg for binding, a melty layer of part-skim mozzarella cheese, and a vibrant tomato sauce topped with fresh basil. It's a nutrient-rich dish with a perfect balance of protein, carbs, and healthy fats that delivers a delicious sensory experience.
INGREDIENTS
200g Cauliflower
4 large Egg Whites
1 large Whole Egg
0.5 cup Part-Skim Mozzarella Cheese
0.33 cup Tomato Sauce
1 teaspoon Olive Oil
Handful of Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Transfer to a microwave-safe bowl, cover, and microwave for about 5-6 minutes until softened.
Squeeze out any excess moisture from the cauliflower using a cheesecloth or clean towel. In a bowl, combine the cauliflower with 4 egg whites and 1 whole egg. Season with salt and pepper, mixing until a sticky dough forms.
Press the cauliflower mixture onto the prepared baking sheet into a thin, even round shape to form the crust.
Bake the crust in the preheated oven for 15-20 minutes, or until it turns lightly golden and firm around the edges.
Remove the crust from the oven and spread a thin layer of tomato sauce on top. Sprinkle evenly with the part-skim mozzarella cheese.
Return the pizza to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly.
Drizzle olive oil over the hot pizza and garnish with fresh basil leaves.
Allow the pizza to cool for a few minutes before slicing and serving.