YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Savor the wholesome goodness of a crispy cauliflower crust topped with a vibrant tomato sauce, melty low-moisture part-skim mozzarella, and fresh basil leaves. This pizza offers a delightful blend of textures and bursts of flavor, perfect for a balanced meal any time of the day.
INGREDIENTS
200g Cauliflower
2 Eggs
30g Almond Flour
56g Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup Tomato Sauce
50g Cherry Tomatoes
Fresh Basil sprigs
Salt & Pepper
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 it reaches a rice-like texture. Measure 200 grams of riced cauliflower and place it in a microwave-safe bowl.
Microwave the cauliflower for 5-6 minutes until soft. Allow it to cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the drained cauliflower, 2 eggs, 30g almond flour, and a pinch each of salt and pepper. Mix until a dough-like consistency forms.
Transfer the mixture to the prepared baking sheet and press it into a thin, even round crust.
Bake the crust in the preheated oven for 15 minutes or until it starts to firm up and turn lightly golden.
Remove the crust from the oven and spread 1/4 cup of tomato sauce evenly over it.
Sprinkle 56g of shredded mozzarella cheese over the sauce, and distribute 50g of halved cherry tomatoes on top.
Return the pizza to the oven and bake for an additional 7-10 minutes until the cheese is melted and bubbly.
Garnish with fresh basil sprigs before slicing and serving.