YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a flavorful twist on classic pizza with a crisp cauliflower and almond flour crust, topped with a light tomato sauce, melty part-skim mozzarella, fresh basil, and a hint of parmesan. This pizza offers a delightful balance of textures and vibrant flavors, making it a satisfying meal that fits perfectly within your nutritional goals.
INGREDIENTS
200g Cauliflower
1 Egg (approx 50g)
30g Almond Flour
85g Part-Skim Mozzarella Cheese, shredded
1/4 cup Tomato Sauce
40g Cherry Tomatoes, halved
5g Fresh Basil Leaves
1 tsp Olive Oil
1 tbsp Grated Parmesan Cheese
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pulse the cauliflower in a food processor until you achieve a rice-like texture. Transfer to a microwave-safe bowl, cover, and microwave for 5-6 minutes until tender. Let cool slightly and then squeeze out excess moisture using a clean kitchen towel.
In a bowl, combine the cauliflower, egg, almond flour, and a pinch of salt and pepper. Mix until a dough forms.
Place the dough on the parchment paper and press it into a thin, even circle to form your pizza crust.
Bake the crust in the preheated oven for 12-15 minutes until it begins to firm and get lightly golden.
Remove the crust from the oven and spread the tomato sauce evenly over the surface. Sprinkle the shredded mozzarella cheese on top.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Once baked, top the pizza with fresh halved cherry tomatoes, scatter fresh basil leaves, and drizzle with olive oil.
Finish with a light sprinkle of grated parmesan cheese before serving. Enjoy your fresh and flavorful Margherita pizza!