YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet satisfying twist on traditional pizza with this cauliflower crust margherita pizza. The crispy, savory crust is enriched with a blend of egg, almond flour, and low-fat mozzarella, while fresh tomato sauce, vibrant tomato slices, and aromatic basil bring a burst of freshness to every bite.
INGREDIENTS
200g Cauliflower Rice
1 large Whole Egg
2 large Egg Whites
0.5 cup Low-Fat Mozzarella Cheese
2 tablespoons Almond Flour
0.25 cup Tomato Sauce
1 medium Fresh Tomato (sliced)
Handful Fresh Basil Leaves
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Steam or microwave the cauliflower until soft, then process it into a fine rice texture. Let it cool and squeeze out any excess moisture.
In a bowl, combine the cauliflower rice, whole egg, egg whites, almond flour, and low-fat mozzarella cheese. Mix until a dough-like consistency forms.
Transfer the mixture onto the parchment and press it into a thin, even round to form the pizza crust.
Bake the crust for 10-12 minutes until it begins to firm up and develop light golden edges.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Arrange the fresh tomato slices on top and sprinkle with the fresh basil leaves.
Return the pizza to the oven for another 5-7 minutes, allowing the toppings to meld and the cheese to melt slightly.
Slice and serve warm, enjoying the fresh flavors and satisfying texture.