YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Savor a fresh take on the classic margherita pizza with a crispy cauliflower crust, lightly baked and topped with a vibrant tomato sauce, melted part-skim mozzarella, juicy fresh tomato slices, and aromatic basil. This clean-eating pizza delivers a burst of Italian flavors while keeping the calories and protein perfectly balanced for your day.
INGREDIENTS
200 grams Cauliflower
2 large Eggs
3 ounces Part-Skim Mozzarella
1/4 cup Tomato Sauce
1 medium Fresh Tomato
Fresh Basil sprigs
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rice the cauliflower by pulsing in a food processor until it resembles rice grains.
Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave on high for about 5-7 minutes until softened. Let it cool slightly.
Once cooled, place the cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a bowl, combine the dried cauliflower, two beaten eggs, and a pinch of salt and pepper. Mix thoroughly until the mixture holds together.
Spread the cauliflower mixture onto the parchment-lined baking sheet forming a circular crust, about 1/4-inch thick.
Bake the crust in the preheated oven for about 15 minutes or until it starts to firm up and turn lightly golden.
Remove the crust from the oven and spoon a thin layer of tomato sauce evenly over it.
Add slices of fresh tomato and sprinkle the part-skim mozzarella on top.
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish generously with fresh basil sprigs. Slice and serve warm.