YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Flatbread with Fresh Tomato, Basil, and Melty Mozzarella
Enjoy a savory, nutrient-packed flatbread featuring a crispy cauliflower crust layered with melty mozzarella, fresh tomato slices, aromatic basil, and a cool dollop of tangy Greek yogurt. This dish offers a delightful crunch combined with a burst of freshness, perfect for any meal of the day.
INGREDIENTS
2 cups shredded Cauliflower (~214g)
1 large Egg (~50g)
0.75 cup shredded Part-Skim Mozzarella (~84g)
1 medium Tomato (~123g)
0.25 cup chopped Fresh Basil (~5g)
0.25 cup Nonfat Greek Yogurt (~60g)
1 tsp Olive Oil (~5g)
1 clove Garlic (~3g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
In a bowl, combine the shredded cauliflower and minced garlic. Microwave this mixture for 4-5 minutes until soft. Allow it to cool slightly, then use a clean tea towel to squeeze out excess moisture.
Mix the squeezed cauliflower with the egg, olive oil, and salt and pepper. Press the mixture onto the prepared baking tray, spreading it out evenly to form a flat crust.
Bake the cauliflower crust in the preheated oven for 15-20 minutes, or until the edges begin to crisp up and the center is set.
Remove the crust from the oven and sprinkle the shredded mozzarella evenly over the top. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melty and slightly golden.
Top the flatbread with sliced tomato and a sprinkle of chopped fresh basil.
Finish by dolloping nonfat Greek yogurt on top for a tangy contrast, then serve immediately and enjoy!