YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet satisfying twist on the classic pizza with a cauliflower base, luscious tomato sauce, melted part-skim mozzarella, and a hint of savory chicken breast. Finished with fresh basil and a drizzle of olive oil, this pizza celebrates vibrant flavors and textures in every bite.
INGREDIENTS
200g Cauliflower
1 Egg
0.5 cup shredded Part-Skim Mozzarella Cheese
0.25 cup Tomato Sauce
1 teaspoon Extra Virgin Olive Oil
2 ounces Chicken Breast
0.25 cup Fresh Basil (chopped)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rice the cauliflower by chopping it into small pieces and pulsing in a food processor until it resembles rice-sized grains.
Transfer the riced cauliflower to a microwave-safe bowl and microwave for 5-7 minutes until softened. Allow to cool slightly, then wring out excess moisture using a clean towel.
In a mixing bowl, combine the drained cauliflower with the egg and 0.5 cup shredded mozzarella. Mix well to form a cohesive dough. Season lightly with salt and pepper if desired.
Press the cauliflower mixture onto the prepared baking sheet, shaping it into a thin, even circle to form the pizza crust.
Bake the crust in the preheated oven for 15-20 minutes, or until the edges begin to turn golden.
Remove the crust from the oven and spread a thin layer of tomato sauce evenly over the top.
Sprinkle the remaining mozzarella (if any extra desired, otherwise proceed) and evenly distribute the pre-cooked, sliced chicken breast over the sauce.
Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Once out of the oven, scatter the fresh chopped basil on top and drizzle with a teaspoon of extra virgin olive oil.
Slice and serve immediately, enjoying your protein-packed, flavorful meal!