YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Vegetables and Lean Turkey
Enjoy a delicious and light pizza featuring a crispy cauliflower crust infused with almond flour and egg white, topped with lean turkey, fresh tomato sauce, melted low‐fat mozzarella, and a medley of colorful vegetables. This dish perfectly balances flavor and nutrition, making it an excellent choice for a wholesome dinner.
INGREDIENTS
2 cups riced cauliflower (214g)
1 large egg white (33g)
1/4 cup almond flour (28g)
3 ounces lean ground turkey (85g)
1/4 cup unsweetened tomato sauce (62g)
1/4 cup shredded low-fat mozzarella (28g)
1/4 cup sliced red bell pepper (38g)
1/4 cup thinly sliced red onion (40g)
1/2 cup fresh spinach (15g)
PREPARATION
Preheat your oven to 425°F (220°C).
In a bowl, combine the riced cauliflower, egg white, and almond flour until the mixture holds together. Press the mixture evenly onto a parchment-lined baking sheet to form a thin crust.
Bake the cauliflower crust in the preheated oven for 12-15 minutes until it starts to turn golden and firm up.
While the crust bakes, heat a non-stick skillet over medium heat and cook the lean ground turkey until browned and fully cooked, breaking it apart as it cooks.
Remove the crust from the oven. Spread the unsweetened tomato sauce evenly over the crust, then sprinkle the cooked turkey on top.
Add the shredded low-fat mozzarella, followed by the sliced red bell pepper, red onion, and fresh spinach.
Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Once finished, remove from the oven, slice, and serve immediately.