YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Roasted Vegetables
Enjoy a delightful twist on pizza with a crispy cauliflower crust topped with a blend of protein-rich egg whites, melty part-skim mozzarella, savory turkey pepperoni, creamy ricotta, and a colorful medley of roasted vegetables. This clean, satisfying dish delivers a fantastic mix of textures and flavors, making it a perfect balanced meal for lunch or dinner.
INGREDIENTS
150g Cauliflower
4 egg whites (approx. 120g)
40g Part-Skim Mozzarella Cheese
50g Red Bell Pepper
30g Red Onion
50g Mushrooms
20g Spinach
5ml Olive Oil
20g Turkey Pepperoni
50g Part-Skim Ricotta Cheese
PREPARATION
Preheat your oven to 425°F (220°C).
Process the cauliflower florets in a food processor until they resemble rice. Microwave the riced cauliflower for 5-6 minutes until softened.
Mix the cooked cauliflower with egg whites and part-skim mozzarella in a bowl until a dough forms. Press the mixture onto a parchment-lined baking sheet into a thin, even circle to form the crust.
Bake the crust in the preheated oven for 12-15 minutes until it begins to crisp and turn golden.
While the crust bakes, toss the red bell pepper, red onion, mushrooms, and spinach with olive oil, salt, and pepper. Spread the vegetables on a baking tray and roast in the oven for about 10 minutes until tender.
Remove the crust from the oven. Evenly layer the roasted vegetables, turkey pepperoni, and dollops of part-skim ricotta cheese on top.
Return the assembled pizza to the oven for an additional 5 minutes to warm the toppings and melt the cheeses slightly.
Remove from the oven, garnish with fresh basil if desired, slice, and serve immediately.