NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

2 cups Cauliflower Florets

1 large Egg

1/4 cup Shredded Part-Skim Mozzarella Cheese

2 tbsp Buffalo Sauce

2 tbsp Chopped Green Onions

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Steam the cauliflower florets until tender (about 6-8 minutes), then transfer to a food processor and pulse until rice-like texture is achieved.

• 3

  Place the riced cauliflower in a microwave-safe bowl and microwave for 3 minutes. Let cool slightly and then place in a clean kitchen towel. Squeeze out as much moisture as possible.

• 4

  In a bowl, combine the dried cauliflower, egg, garlic powder, salt, and pepper until a dough forms. Press the mixture firmly onto the prepared baking sheet to form a thin, even crust.

• 5

  Bake the crust in the oven for 12-15 minutes, or until it begins to turn light golden.

• 6

  While the crust bakes, season the chicken breast with salt and pepper. Cook the chicken in a skillet over medium heat until fully cooked and lightly browned on both sides (about 5-6 minutes per side). Let cool, then shred or dice the chicken.

• 7

  Toss the shredded chicken with buffalo sauce until well coated.

• 8

  Spread the buffalo chicken evenly over the pre-baked crust, then sprinkle the shredded mozzarella cheese on top.

• 9

  Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

• 10

  Garnish with chopped green onions before serving.