YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a reimagined classic with a crisp, savory cauliflower crust topped with a vibrant tomato sauce, melted part-skim mozzarella, and fragrant fresh basil. This dish delivers a satisfying, balanced meal with a delicious mix of textures and flavors.
INGREDIENTS
200g Cauliflower Florets
1 large Egg
4 ounces Part-Skim Mozzarella Cheese
1/4 cup Tomato Sauce
5 Fresh Basil Leaves
1/2 teaspoon Garlic Powder
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 florets in a food processor until they reach a rice-like texture.
Microwave the riced cauliflower in a microwave-safe bowl for 5-7 minutes until softened. Allow it to cool slightly, then transfer to a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, mix the drained cauliflower with 1 beaten egg, garlic powder, salt, and pepper until well combined.
Spread the cauliflower mixture onto the parchment-lined baking sheet, pressing it into a thin, even round crust.
Bake the crust in the preheated oven for 15-20 minutes until it starts to turn golden around the edges.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Top with evenly distributed slices or shredded part-skim mozzarella cheese.
Return the pizza to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving. Enjoy your delicious Cauliflower Crust Margherita Pizza!