YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a lighter twist on traditional pizza with a crisp cauliflower crust topped with a vibrant tomato sauce, a blend of cheeses, and fresh basil leaves. This pizza strikes the perfect balance between indulgence and nourishment, offering a delightful mix of textures and a burst of fresh, aromatic flavors.
INGREDIENTS
2 cups Cauliflower (riced, approx 200g)
1 large Egg
1/4 cup Grated Parmesan Cheese (28g)
3/4 cup Part-Skim Mozzarella Cheese (84g)
1/4 cup Tomato Sauce (No Salt Added, 62g)
1/4 cup Fresh Basil
1/4 cup Cherry Tomatoes
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Steam the cauliflower florets until tender, then pulse in a food processor until you achieve a rice-like texture.
Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, combine the drained cauliflower, egg, grated parmesan, salt, and pepper. Mix thoroughly until a dough forms.
Press the cauliflower mixture onto the prepared baking sheet to form a thin, even circle, creating your crust.
Bake the crust in the preheated oven for about 15-20 minutes or until it turns golden and becomes firm.
Remove the crust from the oven and spread the tomato sauce evenly over the top.
Sprinkle the part-skim mozzarella cheese over the sauce, then add sliced cherry tomatoes.
Return the pizza to the oven for an additional 5-7 minutes until the cheese has melted.
Remove from the oven, garnish with fresh basil leaves, and drizzle with olive oil before serving.