YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Tomato, Creamy Mozzarella, and Basil
A deliciously light yet satisfying pizza featuring a crispy cauliflower crust, topped with juicy fresh tomato slices, creamy part-skim mozzarella, and fragrant basil leaves. This dish offers a balanced combination of textures and flavors perfect for a healthy meal any time of day.
INGREDIENTS
200g Cauliflower
66g Egg Whites (from about 2 eggs)
25g Parmesan Cheese
1 medium Fresh Tomato (123g)
1.5 oz Part-Skim Mozzarella (42g)
5 sprigs Fresh Basil
1 tsp Extra Virgin Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Finely rice the cauliflower using a food processor or grate it manually until it resembles a coarse meal.
Place the riced cauliflower in a microwave-safe bowl and microwave on high for about 4-5 minutes until soft. Once cooled slightly, wrap it in a clean towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the drained cauliflower, egg whites, and grated Parmesan cheese. Season with a pinch of salt and pepper, and mix until well combined.
Spread the cauliflower mixture evenly on the prepared baking sheet, shaping it into a thin round crust.
Bake the crust in the preheated oven for 15-20 minutes until it starts to turn golden and crispy around the edges.
While the crust bakes, slice the fresh tomato and tear the basil leaves for topping.
Remove the crust from the oven and layer the fresco tomato slices over the crust, then sprinkle the part-skim mozzarella evenly.
Return the pizza to the oven for an additional 5-7 minutes, just until the cheese melts.
Drizzle with extra virgin olive oil and garnish with fresh basil before serving.