YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Basil and Cashew Cheese
A light yet satisfying pizza featuring a crispy, low-carb cauliflower crust topped with a velvety cashew cheese, vibrant tomato sauce, and fresh basil. Finished with lean grilled chicken slices, this artisanal pie offers a delicious blend of textures and flavors perfect for any meal.
INGREDIENTS
1.5 cups riced Cauliflower (150g)
1 large Egg White (33g)
1/4 cup Almond Flour (28g)
1/8 cup Cashew Cheese (20g)
1/4 cup Tomato Sauce (61g)
3 ounces Grilled Chicken Breast (85g)
5 Fresh Basil leaves
Seasonings to taste (Garlic Powder, Onion Powder, Salt, Pepper, Red Pepper Flakes)
PREPARATION
Preheat your oven to 425°F.
Steam the riced cauliflower lightly until just tender. Let it cool slightly and then squeeze out as much moisture as possible using a clean towel.
In a bowl, mix the drained cauliflower with the egg white, almond flour, and your chosen seasonings. Combine until a dough forms.
Press the cauliflower mixture onto a baking sheet lined with parchment paper, forming a thin, even layer to create your crust.
Bake the crust in the preheated oven for 15-20 minutes or until it starts to turn golden and firm up.
While the crust bakes, blend the soaked cashews with a pinch of salt and a dash of water to create a creamy cashew cheese.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Top with dollops of cashew cheese, then arrange thin slices of pre-grilled chicken breast evenly on top.
Return the pizza to the oven for an additional 5-7 minutes, just to warm the toppings and slightly melt the cashew cheese.
Garnish with fresh basil leaves and a light sprinkle of red pepper flakes before serving.