YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
A light yet satisfying twist on a classic, this Cauliflower Crust Margherita Pizza features a crispy, savory cauliflower base topped with a rich tomato sauce, melted part-skim mozzarella, and a sprinkling of fresh basil and parmesan. Enjoy this nutrient-packed dish that's perfect for breakfast, lunch, or dinner.
INGREDIENTS
150g Cauliflower
3 Egg Whites
0.75 cup Part-Skim Mozzarella
0.25 cup Tomato Sauce
5 Cherry Tomatoes
0.25 cup Fresh Basil
1 oz Parmesan Cheese
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rice the cauliflower by pulsing it in a food processor until it resembles coarse crumbs. Transfer to a microwave-safe bowl and microwave for 5 minutes to soften.
Place the steamed cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
Mix the dried cauliflower with egg whites until a dough forms. Press the mixture onto the prepared baking sheet into a thin, round crust.
Bake the crust for about 15 minutes until it begins to firm up and turn lightly golden.
Remove the crust from the oven and spread a thin layer of tomato sauce over it.
Sprinkle the part-skim mozzarella evenly over the sauce, then scatter the halved cherry tomatoes.
Return the pizza to the oven and bake for another 8-10 minutes until the cheese is melted and the edges are crisp.
Garnish with fresh basil and a light sprinkle of grated parmesan cheese before serving.