YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy this delightful twist on the classic Margherita pizza, featuring a crispy cauliflower crust topped with tangy tomato sauce, gooey part-skim mozzarella, and aromatic fresh basil. Perfect for a wholesome meal that satisfies your taste buds with a burst of fresh flavors.
INGREDIENTS
200 grams Cauliflower Florets
1 cup Part-Skim Mozzarella Cheese (Shredded)
1/4 cup Tomato Sauce (No Salt Added)
8 Fresh Basil Leaves
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
Steam the cauliflower florets until tender, about 8-10 minutes. Once cooked, allow them to cool slightly and then pulse in a food processor until they reach a rice-like texture.
Place the processed cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
Mix the cauliflower with a small beaten egg (optional for binding if desired, though this recipe assumes a natural crust; you may skip if preferred), salt, and pepper to form the crust mixture.
Press the mixture onto a parchment-lined baking sheet in a thin, even layer, forming a circular pizza base.
Bake the crust for 15-20 minutes or until it starts to turn golden and firm up.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Top with shredded mozzarella cheese and drizzle with olive oil.
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 before serving.