YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Indulge in a lighter twist on a classic Italian favorite. This Cauliflower Crust Margherita Pizza features a crispy, savory cauliflower base loaded with a rich layer of melted part-skim mozzarella and a sprinkle of Parmesan, topped with a vibrant tomato sauce, juicy cherry tomatoes, and aromatic fresh basil. Each bite delivers a harmonious blend of textures and flavors, perfect for a balanced meal that satisfies both your taste buds and nutrition goals.
INGREDIENTS
200g riced cauliflower
1 large egg
4 oz part-skim mozzarella cheese
1 tbsp Parmesan cheese
1/4 cup tomato sauce
1/2 cup halved cherry tomatoes
1 handful fresh basil leaves
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the riced cauliflower with the egg. Mix thoroughly to ensure the egg coats the cauliflower evenly. This mixture will serve as your pizza crust.
Spread the cauliflower mix onto the prepared baking sheet, pressing it into an even, thin circle about 1/4 inch thick.
Bake the crust in the preheated oven for 15-20 minutes until it begins to turn golden and is firm to the touch.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Sprinkle the 4 oz of part-skim mozzarella cheese over the tomato sauce, then add the Parmesan cheese on top.
Scatter the halved cherry tomatoes evenly over the cheese layer.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves after removing the pizza from the oven. Let it cool for a couple of minutes before slicing and serving.