YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a delicious, light twist on the classic Margherita pizza featuring a crisp cauliflower crust topped with a blend of fresh tomatoes, savory mozzarella, and a sprinkle of Parmesan. Finished with a drizzle of olive oil and fresh basil leaves, this pizza offers a perfect balance of flavors and texture for a satisfying meal.
INGREDIENTS
200g Cauliflower
1 Large Egg
84g Low-moisture Part-Skim Mozzarella Cheese
1 tbsp Grated Parmesan Cheese
1/4 cup Tomato Sauce (Unsweetened)
1 medium Fresh Tomato
5 Fresh Basil Leaves
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
Rice the cauliflower by pulsing florets in a food processor until they reach a rice-like texture. Transfer to a microwave-safe bowl and microwave for 4-5 minutes until soft.
Place the steamed cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the drained cauliflower, 1 large egg, and 84g of mozzarella cheese. Mix thoroughly until the ingredients bond together. Season lightly with salt and pepper if desired.
Spread the cauliflower mixture onto the prepared baking sheet, forming a thin, circular crust. Bake in the preheated oven for 15-18 minutes until the edges begin to turn golden and the crust is set.
Remove the crust from the oven and spread 1/4 cup of tomato sauce evenly over the surface. Arrange thin slices or diced pieces of a medium fresh tomato on top.
Return the pizza to the oven for an additional 5-7 minutes to heat the toppings.
Once baked, remove from the oven and drizzle with 1 tsp extra virgin olive oil. Scatter 5 fresh basil leaves over the top and sprinkle 1 tablespoon grated Parmesan cheese.
Allow the pizza to cool for a few minutes, slice, and serve while warm.