YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a vibrant twist on the classic pizza with a crispy cauliflower crust, melty part-skim mozzarella, dollops of creamy nonfat ricotta, and a zesty tomato sauce finished with fresh basil for an aromatic finish. This recipe combines bright, fresh flavors with a satisfying texture, perfect for any meal of the day.
INGREDIENTS
200 grams Cauliflower
1 Egg
0.75 cup shredded Part-Skim Mozzarella
0.25 cup Tomato Sauce
0.25 cup Nonfat Ricotta Cheese
6 Fresh Basil leaves
1 teaspoon Olive Oil
Salt and Pepper to taste
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 425°F.
Rice the cauliflower by pulsing it in a food processor until it reaches a rice-like consistency. Transfer the cauliflower to a microwave-safe bowl, cover, and microwave for about 5 minutes until softened.
Allow the cauliflower to cool slightly, then place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a bowl, combine the riced cauliflower, egg, dried oregano, a pinch of salt, and pepper. Mix until well combined.
Press the cauliflower mixture evenly onto a parchment-lined baking sheet, forming a thin, round crust.
Bake the crust in the preheated oven for 12-15 minutes until it begins to firm up and turn lightly golden.
Remove the crust from the oven. Spread the tomato sauce evenly over the crust, then dollop the nonfat ricotta across the surface.
Sprinkle the shredded mozzarella on top and return the pizza to the oven for an additional 5-7 minutes, or until the cheese has melted and begun to bubble.
Once out of the oven, garnish with fresh basil leaves and a light drizzle of olive oil.
Slice and serve immediately, enjoying the fresh, vibrant flavors of your Cauliflower Crust Margherita Pizza.