YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet savory Cauliflower Crust Margherita Pizza topped with fresh tomatoes, melted mozzarella, dollops of creamy ricotta, and aromatic basil. This innovative twist on a classic favorite delivers a crisp, delightful crust combined with a tangy tomato base and a medley of cheeses, making it a delicious meal for any time of the day.
INGREDIENTS
200g Cauliflower
1 large Egg
2 tbsp Parmesan Cheese
1/4 cup Tomato Sauce
50g Fresh Tomato, sliced
1/2 cup shredded Mozzarella Cheese
5g Fresh Basil
1 tsp Olive Oil
1/4 cup Ricotta Cheese
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. Transfer to a microwave-safe bowl, cover, and microwave for 5-7 minutes until softened. Allow to cool slightly, then place in a clean towel and wring out excess moisture.
In a mixing bowl, combine the cauliflower rice with the egg, Parmesan cheese, and a pinch of salt and pepper. Stir well to form a dough-like mixture.
Press the mixture onto the prepared baking sheet in a thin, even layer, forming a circular crust. Bake in the preheated oven for 15-18 minutes or until the edges start turning golden.
Remove the crust from the oven and spread the tomato sauce evenly over the surface. Arrange sliced fresh tomato on top, then sprinkle the shredded mozzarella evenly.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Once baked, remove the pizza and gently dollop ricotta cheese over the top. Drizzle with olive oil and garnish with fresh basil leaves.
Let the pizza cool slightly before slicing and serving. Enjoy your delicious, light Margherita pizza with a nutritious twist!