YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Pizza with Turkey Pepperoni
Enjoy a light yet satisfying pizza crafted on a crispy cauliflower crust, layered with rich tomato sauce, melty part-skim mozzarella, and savory turkey pepperoni. Fresh basil and oregano add a fragrant, herbaceous finish that makes every bite delightful.
INGREDIENTS
2 cups Cauliflower (214g)
2 whole Eggs (approx. 100g total)
1/3 cup shredded part-skim Mozzarella (28g) for the crust
1/4 cup part-skim Mozzarella (21g) for topping
1/4 cup Tomato Sauce (62g)
30 grams Turkey Pepperoni
1 tsp dried Basil
1 tsp dried Oregano
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until a rice-like texture forms. Microwave the riced cauliflower in a microwave-safe bowl for 5-7 minutes until softened. Let cool slightly and then squeeze out excess moisture using a clean towel.
In a bowl, combine the cauliflower rice with the 2 whole eggs, 1/3 cup shredded mozzarella, dried basil, and dried oregano. Mix until a uniform dough forms.
Transfer the mixture onto the prepared baking sheet and press into a thin, even circle to form the crust.
Bake the crust in the preheated oven for about 15 minutes until it turns lightly golden.
Remove the crust from the oven and spread 1/4 cup of tomato sauce evenly over the top. Sprinkle the turkey pepperoni evenly, then top with the remaining 1/4 cup mozzarella cheese.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Allow the pizza to cool for a few minutes before slicing. Enjoy your nutritious, protein-packed pizza!