YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a lighter twist on pizza with a crisp, savory cauliflower crust topped with a rich tomato sauce, melted part-skim mozzarella, and tender grilled chicken for an extra boost of protein. Finished with fresh basil and a drizzle of olive oil, this dish is balanced in flavor and nutrition.
INGREDIENTS
1 cup Cauliflower Rice (107g)
1 large Egg White (33g)
¼ cup Almond Flour (28g)
2 ounces Part-Skim Mozzarella Cheese (56g)
2 ounces Tomato Sauce (56g)
2 ounces Grilled Chicken Breast (56g)
5 Fresh Basil leaves
1 teaspoon Olive Oil (4.5g)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
In a bowl, combine the cauliflower rice, egg white, and almond flour. Mix well until a dough forms.
Press the cauliflower mixture onto the prepared tray to form a thin, even crust. Bake for 12-15 minutes until the edges begin to turn golden.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Layer the sliced part-skim mozzarella cheese on top of the sauce.
Place the tray back in the oven and bake for an additional 8-10 minutes until the cheese is melted and slightly bubbly.
Top the pizza with slices of grilled chicken breast and garnish with fresh basil leaves.
Drizzle the olive oil over the finished pizza, slice, and serve immediately.