YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a lighter twist on the classic pizza with a crisp cauliflower crust topped with a vibrant tomato sauce, melty mozzarella, and a sprinkle of Parmesan. Finished with fresh cherry tomatoes and fragrant basil, this pizza offers a satisfying combination of textures and flavors perfect for a clean, mindful meal.
INGREDIENTS
150g Cauliflower
1 whole egg
1 egg white
1/2 cup part-skim mozzarella
1/4 cup no sugar added tomato sauce
50g cherry tomatoes
1 tsp olive oil
5g fresh basil
1 tbsp grated 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 the texture resembles rice. Transfer the riced cauliflower to a microwave-safe bowl and microwave on high for 5-7 minutes until softened. Allow it to cool slightly.
Place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, combine the dried cauliflower, whole egg, egg white, and half of the mozzarella. Season with a pinch of salt and pepper. Mix until well combined.
Press the cauliflower mixture onto the prepared baking sheet, forming an even, thin crust.
Bake the crust in the preheated oven for about 15-20 minutes until it starts to become golden and firm.
Remove the crust from the oven and spread the tomato sauce evenly over it. Sprinkle the remaining mozzarella and grated Parmesan on top.
Add the halved cherry tomatoes, drizzle with olive oil, and return the pizza to the oven. Bake for an additional 8-10 minutes until the cheese has melted and the edges are crispy.
Garnish with fresh basil leaves before serving. Enjoy your light and flavorful Cauliflower Crust Margherita Pizza!