YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a delicious, low-carb twist on the classic Margherita pizza. A crispy cauliflower crust is topped with a vibrant tomato sauce, melted part-skim mozzarella, savory Parmesan, tender grilled chicken for an extra protein boost, and fresh basil for a burst of aroma and flavor.
INGREDIENTS
1 small head Cauliflower (200g)
1 large Egg
0.33 cup shredded Part-Skim Mozzarella Cheese (42g)
1 tablespoon grated Parmesan Cheese (5g)
0.25 cup Tomato Sauce (62g)
1 serving Cherry Tomatoes (5 pieces, 50g)
3 ounces Grilled Chicken Breast (85g)
6 Fresh Basil leaves
1 teaspoon Olive Oil
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 it reaches a rice-like consistency. Transfer to a microwave-safe bowl, cover lightly, and microwave on high for 5-7 minutes until softened.
Place the steamed cauliflower in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. Transfer the dry cauliflower to a bowl and mix in the egg, shredded mozzarella, and grated Parmesan. Season lightly with salt and pepper if desired.
Press the cauliflower mixture onto the prepared baking sheet, forming a thin, even circle to create your pizza crust. Bake in the preheated oven for 15-20 minutes until the edges start to turn golden.
Remove the crust from the oven and spread a thin layer of tomato sauce evenly over it. Top with halved cherry tomatoes and evenly distributed slices of pre-grilled chicken breast.
Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is melty and the toppings are heated through.
Finish by drizzling the olive oil over the pizza and garnishing with fresh basil leaves. Slice and serve warm.