YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Tomato, Basil, and Melty Mozzarella
Enjoy this innovative twist on traditional pizza featuring a crispy, golden cauliflower crust amplified by a blend of almond flour and egg. Topped with fresh, juicy tomatoes, aromatic basil, extra melty part-skim mozzarella, and savory turkey pepperoni, this dish offers a delightful burst of flavors perfect for a satisfying meal any time of day.
INGREDIENTS
1 cup Cauliflower Rice (150g)
1/4 cup Almond Flour (28g)
1 large Egg (50g)
1 medium Fresh Tomato (123g)
5 Fresh Basil leaves (5g)
2 ounces Part-Skim Mozzarella (56g)
2 ounces Turkey Pepperoni (56g)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until they resemble rice. Measure out 1 cup (150g) of cauliflower rice.
In a large bowl, combine the cauliflower rice with 1/4 cup almond flour and 1 large beaten egg. Mix thoroughly until a dough forms. If the mixture is too wet, add a bit more almond flour.
Transfer the dough onto the prepared baking sheet and press it into a thin, circular crust, ensuring the edges are even.
Bake the crust in the preheated oven for 12-15 minutes until it begins to firm up and lightly brown.
While the crust bakes, slice 1 medium tomato and roughly tear about 5 fresh basil leaves.
Remove the crust from the oven and layer it with the tomato slices, followed by evenly distributing 2 ounces of part-skim mozzarella cheese and 2 ounces of turkey pepperoni.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese becomes melty and slightly golden.
Garnish with the fresh basil leaves once out of the oven, slice, and serve immediately.