YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light yet savory Margherita pizza featuring a crispy cauliflower crust, topped with a vibrant tomato sauce, melty part-skim mozzarella, a dollop of creamy cottage cheese, and fresh basil leaves for a burst of herbal aroma. This recipe strikes a balance between indulgence and nutrition, delivering a colorful plate with delicious flavors ideal for a wholesome meal.
INGREDIENTS
1 cup riced cauliflower (107g)
2 large eggs (100g total)
1/2 cup shredded part-skim mozzarella (56g)
1/4 cup tomato sauce (62g)
1/4 cup part-skim cottage cheese (60g)
1 handful fresh basil (5g)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, combine the riced cauliflower with garlic powder, dried oregano, salt, and pepper. Microwave on high for 4-5 minutes until softened, then let cool slightly.
Mix the cooled cauliflower with the eggs to bind the mixture, forming a dough.
Press the cauliflower mixture onto the parchment-lined baking sheet, shaping it into a thin, even crust.
Bake the crust in the preheated oven for about 12-15 minutes until it starts to turn golden and is set.
Remove the crust from the oven, and spread a thin layer of tomato sauce over it.
Sprinkle the shredded mozzarella evenly over the sauce.
Return the pizza to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.
Once baked, dollop the part-skim cottage cheese over the hot pizza and garnish with fresh basil leaves.
Allow to cool for a few minutes before slicing and serving.