YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Roasted Vegetables
Enjoy a creative take on pizza with a crispy cauliflower crust baked to perfection and topped with a vibrant medley of roasted vegetables and melty part-skim mozzarella. This wholesome dish offers a satisfying crunch, tender roasted veggies, and a rich tomato base that bursts with flavor, making it a nutrient-packed meal ideal for a balanced dinner.
INGREDIENTS
1 cup Cauliflower Rice (107g)
1 Large Egg (50g)
1/4 cup Almond Flour (28g)
1/2 cup Part-Skim Mozzarella Cheese (56g)
1/4 cup Tomato Sauce (62g)
1/2 cup Broccoli (78g)
1/2 cup Zucchini (65g)
1/2 cup Red Bell Pepper (75g)
1/2 cup Mushrooms (36g)
1/2 cup Spinach (15g)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower until it resembles rice. Transfer to a microwave-safe bowl, cover, and microwave for 5-7 minutes until softened. Let cool and then squeeze out excess moisture using a clean kitchen towel.
In a bowl, combine the cooled cauliflower, almond flour, and lightly beaten egg. Mix thoroughly until well combined. Press the mixture onto the prepared baking sheet, forming a thin, even round crust.
Bake the crust in the preheated oven for about 15-20 minutes until the edges start to turn golden and crisp.
While the crust bakes, prepare the roasted vegetables. Toss broccoli, zucchini, red bell pepper, mushrooms, and spinach with a splash of olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven for 10-12 minutes.
Remove the crust from the oven and spread the tomato sauce evenly over it. Sprinkle the part-skim mozzarella cheese on top.
Arrange the roasted vegetables evenly over the cheese. Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is melty and bubbly.
Once done, remove from the oven, let cool for a couple of minutes, slice, and serve warm.