YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a fresh twist on a classic Italian favorite with a crisp cauliflower crust topped with a vibrant, homemade tomato sauce, melty part-skim mozzarella, juicy cherry tomatoes, and fragrant fresh basil. This pizza hits a balanced macro profile perfect for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
200g Cauliflower
2 large Eggs
1/2 cup shredded part-skim Mozzarella (for crust)
1/4 cup Tomato Sauce
2 oz Cherry Tomatoes
1/4 cup extra shredded part-skim Mozzarella (topping)
6 sprigs Fresh Basil
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Lightly grease a baking sheet or pizza stone.
Rice the cauliflower using a food processor until it resembles coarse crumbs. Transfer to a microwave-safe bowl and microwave for 5-6 minutes until soft. Let cool slightly.
Place the cauliflower in a clean towel and squeeze out as much moisture as possible to achieve a drier texture.
Combine the cauliflower, 2 eggs, and 1/2 cup shredded mozzarella in a bowl. Season with a pinch of salt and pepper. Mix thoroughly until well incorporated.
Press the cauliflower mixture onto the prepared baking sheet to form a thin, even round crust. Bake in the preheated oven for about 15-18 minutes until the edges start to turn golden.
Remove the crust from the oven and spread the tomato sauce evenly over the top. Sprinkle with extra mozzarella and arrange halved cherry tomatoes over the sauce.
Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves and drizzle the olive oil over the top before serving.