YOUR SOLIN GENERATED RECIPE
Crispy Pepperoni Pizza with Cauliflower Crust and Lean Mozzarella
Savor a crisp, low-calorie pizza featuring a delicate cauliflower crust bound with egg whites, topped with a vibrant tomato sauce, lean mozzarella, and flavorful turkey pepperoni slices. This dinner offers a satisfying crunch and delightful balance of savory taste with a high-protein kick, perfect for a health-conscious meal plan.
INGREDIENTS
6 large egg whites (198g total)
75g cauliflower
2 ounces lean mozzarella cheese
6 slices turkey pepperoni
2 tablespoons tomato sauce
PREPARATION
Preheat your oven to 425°F.
Rice the cauliflower by pulsing 75 grams of raw cauliflower in a food processor until fine. Transfer it to a microwave-safe bowl and microwave for 4-5 minutes until softened. Allow to cool and then squeeze out excess moisture using a clean towel.
In a mixing bowl, combine the riced cauliflower with 6 egg whites. Mix well to form a batter that will serve as the pizza crust base.
Press the cauliflower mixture evenly onto a parchment-lined baking sheet, forming a thin circular crust.
Bake the crust in the preheated oven for 12-15 minutes or until the edges begin to crisp.
Remove the crust from the oven and spread 2 tablespoons of tomato sauce evenly over the surface.
Sprinkle 2 ounces of lean mozzarella cheese on top, followed by 6 slices of turkey pepperoni arranged evenly.
Return the pizza to the oven and bake for an additional 5-7 minutes, until the cheese has melted and the toppings are heated through.
Allow the pizza to cool for a few minutes before slicing and serving.