YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Margherita Pizza with Fresh Basil
Enjoy a light and satisfying twist on a classic pizza with a crisp cauliflower crust, melty part-skim mozzarella, vibrant tomato sauce, and aromatic fresh basil. This creative take delivers a balanced bite that's perfect for any meal while keeping it clean and flavorful.
INGREDIENTS
150g Cauliflower
2 large Eggs
84g Part-Skim Mozzarella, shredded
1/4 cup Tomato Sauce
1 handful Fresh Basil
1 tsp Olive Oil
1 tsp Dried Oregano
Pinch of Salt
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rice the cauliflower by pulsing florets in a food processor until it resembles rice. Transfer to a microwave-safe bowl, cover, and microwave for about 5 minutes until softened. Let cool slightly and then squeeze out as much moisture as possible using a clean towel.
Mix the riced cauliflower with the beaten eggs, dried oregano, and a pinch of salt in a bowl. Combine until you have a uniform mixture.
Spread the cauliflower mixture onto the prepared baking sheet, forming a thin, even circle to create the crust.
Bake the crust in the preheated oven for about 15-20 minutes until the edges become golden and crisp.
Remove the crust from the oven and spread the tomato sauce evenly over it. Sprinkle the shredded mozzarella cheese on top.
Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil and a drizzle of olive oil. Let it cool for a couple of minutes before slicing and serving.