YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Tomato and Basil
Savor a creative twist on pizza night with a crispy cauliflower crust layered with a blend of cheeses, a hint of nutritional yeast for extra savoriness, and crowned with fresh, juicy tomatoes and fragrant basil. This wholesome, lower-calorie option delights your palate while keeping protein levels in check.
INGREDIENTS
150g Cauliflower
1 Whole Egg
2 Egg Whites
1 oz Part-Skim Mozzarella Cheese
0.5 oz Parmesan Cheese
2 tbsp Almond Flour
2 tbsp Nutritional Yeast
1 medium Fresh Tomato
5 sprigs Fresh Basil
1 tsp Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a food processor, blend the cauliflower until it becomes a fine rice-like texture. Lightly steam the cauliflower if desired and then drain thoroughly using a clean kitchen towel to remove excess moisture.
In a bowl, combine the processed cauliflower with the whole egg, egg whites, almond flour, nutritional yeast, garlic powder, dried oregano, salt, and pepper. Mix well until you achieve a cohesive dough.
Press the mixture onto the parchment paper forming a thin, even circle about 1/4 inch thick. Drizzle the olive oil over the surface for extra crispiness.
Bake the crust in the preheated oven for 15-18 minutes until it starts to turn golden.
Remove from the oven and spread thinly the part-skim mozzarella and parmesan cheeses over the crust.
Return the pizza to the oven for an additional 5 minutes to melt the cheese.
Once out of the oven, top with thinly sliced fresh tomato and scatter fresh basil leaves over the pizza.
Allow to cool slightly, slice, and enjoy your nutritious, protein-packed pizza.