YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Roasted Veggie Pizza
Enjoy a vibrant twist on traditional pizza with this crispy cauliflower crust topped with an array of roasted veggies, protein-rich tofu, and a light sprinkle of part-skim mozzarella. Perfect for breakfast, lunch, or dinner, it delivers a delicious balance of flavors and textures while fitting neatly into your macro goals.
INGREDIENTS
1 cup Cauliflower (riced)
1 large Egg
1/4 cup Almond Flour
1/2 cup Cherry Tomatoes
1/2 cup Red Bell Pepper, diced
1 cup Spinach
100g Extra-Firm Tofu
1 ounce Part-Skim Mozzarella Cheese
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower until it’s rice-like in texture. Transfer to a microwave-safe bowl and microwave for 4-5 minutes until slightly tender. Allow to cool.
In a bowl, combine the cooled cauliflower, egg, and almond flour. Mix until a dough forms.
Transfer the mixture onto the prepared baking sheet and press it into a thin, round crust shape.
Bake the crust for 15-20 minutes or until lightly golden and crisp around the edges.
While the crust bakes, preheat a skillet over medium heat. Sauté the diced red bell pepper and spinach for 2-3 minutes until slightly wilted. Set aside.
Thinly slice or cube the tofu. Optionally, you can toss the tofu with a little salt and pepper and lightly sauté it for extra flavor.
Remove the crust from the oven. Evenly spread the cherry tomatoes over the crust, then layer the sautéed red bell pepper and spinach. Distribute the tofu pieces on top.
Sprinkle the part-skim mozzarella cheese evenly over the toppings.
Return the pizza to the oven and bake for an additional 7-10 minutes until the cheese is melted and the toppings are heated through.
Slice and serve immediately, enjoying a flavorful, crispy veggie pizza that meets your macro and calorie needs.