YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Tomato, Mozzarella, and Basil
Enjoy a light yet satisfying twist on pizza night with this crispy cauliflower crust loaded with fresh tomato, creamy part-skim mozzarella, and aromatic basil. The crust is enriched with a touch of whey protein isolate and almond flour to boost the protein content, making it a balanced meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
1 cup Cauliflower Rice (107 g)
1 large Egg
1 scoop (30 g) Unflavored Whey Protein Isolate
1/4 cup Almond Flour (28 g)
1 medium Fresh Tomato (123 g)
1 oz Part-Skim Mozzarella Cheese (28 g)
5 leaves Fresh Basil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, combine the cauliflower rice, egg, whey protein isolate, and almond flour. Season lightly with salt and pepper.
Mix until a sticky, well-incorporated dough forms. Transfer the mixture onto the baking sheet and press into a circle about 1/4-inch thick, forming the pizza crust.
Bake the crust in the preheated oven for 12-15 minutes, or until the edges start to turn golden and crispy.
Remove the crust from the oven. Top with thinly sliced fresh tomato and evenly distribute the part-skim mozzarella cheese over the surface.
Return the pizza to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves, a sprinkle of salt and pepper, and serve immediately.