Crispy Cauliflower Crust Pizza with Cashew Cheese and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Crust Pizza with Cashew Cheese and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Crust Pizza with Cashew Cheese and Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables atop a crispy, cauliflower-based pizza crust. This creative take on pizza features a smooth, tangy cashew cheese spread and hearty tofu for an extra protein boost, making it a guilt-free, nutrient-packed meal perfect for any time of day.

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NUTRITION

619kcal
Protein
33.6g
Fat
34.9g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

1 large Egg

1/4 cup Chickpea Flour (approx. 30g)

1/4 cup Cashews (approx. 36g)

100g Extra Firm Tofu

50g Extra Firm Tofu

1/2 medium Bell Pepper (approx. 75g)

1/2 medium Zucchini (approx. 100g)

A serving of Cherry Tomatoes (approx. 75g)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into florets and pulse in a food processor until fine. Transfer to a microwave-safe bowl and microwave for 4-5 minutes until slightly softened. Let cool, then use a clean towel to squeeze out excess moisture.

  • 3

    In a large bowl, combine the crumbled cauliflower, egg, and chickpea flour. Season lightly with salt and pepper. Mix until a dough forms.

  • 4

    Press the dough evenly onto the prepared baking sheet to form a thin, round crust. Bake in the preheated oven for 15-18 minutes until the edges turn golden and the crust is firm.

  • 5

    While the crust bakes, prepare the cashew cheese by blending the cashews with a little water (about 2-3 tablespoons) until smooth and creamy. Adjust seasoning with salt and pepper as desired.

  • 6

    Dice the bell pepper, zucchini, and halve the cherry tomatoes. In a separate bowl, gently toss the vegetables with olive oil, salt, and pepper.

  • 7

    Lightly pan-fry the 100g tofu and the additional 50g tofu in a non-stick skillet over medium heat for 3-4 minutes on each side until lightly golden, then crumble into small pieces.

  • 8

    Remove the crust from the oven. Spread an even layer of cashew cheese over the crust, then top with the roasted vegetables and crumbled tofu.

  • 9

    Return the assembled pizza to the oven for an additional 5 minutes, allowing the flavors to meld and the toppings to warm through.

  • 10

    Slice and serve warm. Enjoy your nutritious and delicious pizza!

Crispy Cauliflower Crust Pizza with Cashew Cheese and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Crust Pizza with Cashew Cheese and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Crust Pizza with Cashew Cheese and Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables atop a crispy, cauliflower-based pizza crust. This creative take on pizza features a smooth, tangy cashew cheese spread and hearty tofu for an extra protein boost, making it a guilt-free, nutrient-packed meal perfect for any time of day.

NUTRITION

619kcal
Protein
33.6g
Fat
34.9g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

1 large Egg

1/4 cup Chickpea Flour (approx. 30g)

1/4 cup Cashews (approx. 36g)

100g Extra Firm Tofu

50g Extra Firm Tofu

1/2 medium Bell Pepper (approx. 75g)

1/2 medium Zucchini (approx. 100g)

A serving of Cherry Tomatoes (approx. 75g)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into florets and pulse in a food processor until fine. Transfer to a microwave-safe bowl and microwave for 4-5 minutes until slightly softened. Let cool, then use a clean towel to squeeze out excess moisture.

  • 3

    In a large bowl, combine the crumbled cauliflower, egg, and chickpea flour. Season lightly with salt and pepper. Mix until a dough forms.

  • 4

    Press the dough evenly onto the prepared baking sheet to form a thin, round crust. Bake in the preheated oven for 15-18 minutes until the edges turn golden and the crust is firm.

  • 5

    While the crust bakes, prepare the cashew cheese by blending the cashews with a little water (about 2-3 tablespoons) until smooth and creamy. Adjust seasoning with salt and pepper as desired.

  • 6

    Dice the bell pepper, zucchini, and halve the cherry tomatoes. In a separate bowl, gently toss the vegetables with olive oil, salt, and pepper.

  • 7

    Lightly pan-fry the 100g tofu and the additional 50g tofu in a non-stick skillet over medium heat for 3-4 minutes on each side until lightly golden, then crumble into small pieces.

  • 8

    Remove the crust from the oven. Spread an even layer of cashew cheese over the crust, then top with the roasted vegetables and crumbled tofu.

  • 9

    Return the assembled pizza to the oven for an additional 5 minutes, allowing the flavors to meld and the toppings to warm through.

  • 10

    Slice and serve warm. Enjoy your nutritious and delicious pizza!