YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a lighter twist on a classic pizza with a crisp cauliflower crust topped with melted part-skim mozzarella, tangy Parmesan, fresh cherry tomatoes, a dollop of creamy Greek yogurt, and aromatic basil. A vibrant, satisfying meal that delivers flavor and balanced macros in every bite.
INGREDIENTS
1 cup riced Cauliflower
1 large Egg
2 ounces Part-Skim Mozzarella Cheese
0.5 ounce Parmesan Cheese
0.5 cup halved Cherry Tomatoes
1 handful Fresh Basil
1 teaspoon Olive Oil
1/4 cup Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 425°F (220°C).
In a food processor, pulse the cauliflower until it resembles rice. Microwave or lightly steam until tender and let cool.
Mix the riced cauliflower with the beaten egg, part-skim mozzarella, and Parmesan cheese. Season lightly with salt and pepper, and form the mixture into a thin, even circle on a baking sheet lined with parchment paper.
Bake the crust for 12-15 minutes, or until it turns lightly golden and firm to the touch.
Remove the crust from the oven. Top it with halved cherry tomatoes and dollops of nonfat Greek yogurt.
Drizzle with olive oil and sprinkle fresh basil over the top.
Return briefly to the oven (5 minutes) if you prefer the toppings warm, or serve immediately to enjoy the fresh flavors.