YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a fresh take on the classic Margherita pizza with a light and crispy cauliflower crust, perfectly complemented by a zesty tomato sauce, melty part-skim mozzarella, and aromatic fresh basil. This dish is both satisfying and balanced, ideal for a wholesome dinner that hits your nutritional targets without compromising on flavor.
INGREDIENTS
200g Cauliflower (riced)
1 large Egg
1/2 cup shredded Part-Skim Mozzarella Cheese
1/4 cup additional shredded Part-Skim Mozzarella Cheese
1/4 cup Tomato Sauce
8 Fresh Basil leaves
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rice the cauliflower by processing it in a food processor until it reaches a rice-like texture. Transfer to a microwave-safe bowl and microwave for 5-6 minutes until softened. Allow it to cool slightly, then place in a clean dish towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the riced cauliflower with the egg, 1/2 cup shredded mozzarella cheese, salt, and pepper. Mix until a cohesive dough forms.
Press the cauliflower mixture onto the prepared baking sheet, forming a thin, even circle as your pizza crust.
Bake the crust in the preheated oven for about 15 minutes, or until it starts to turn golden around the edges.
Remove the crust from the oven and gently spread the tomato sauce evenly over the top. Sprinkle the remaining 1/4 cup of mozzarella over the sauce.
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Once baked, remove from the oven and top generously with fresh basil leaves. Slice and serve warm.