Cauliflower Crust Chicken Pesto Pizza

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Crust Chicken Pesto Pizza

YOUR SOLIN GENERATED RECIPE

Cauliflower Crust Chicken Pesto Pizza

Enjoy a satisfying twist on pizza with this cauliflower crust version topped with lean chicken breast, vibrant homemade pesto, and fresh mozzarella cheese. The mild crunch of riced cauliflower forms a nutritious base, complemented by tender chicken and a fresh burst from cherry tomatoes, making it a balanced meal that’s as delightful to the eye as it is to the palate.

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NUTRITION

473kcal
Protein
44.7g
Fat
28g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Riced Cauliflower

1 large Egg

1/4 cup Shredded Part-Skim Mozzarella

2 tablespoons Basil Pesto

1/2 cup Halved Cherry Tomatoes

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the riced cauliflower, egg, and shredded mozzarella. Mix well to form a dough.

  • 3

    Press the cauliflower mixture onto a parchment-lined baking sheet, shaping it into a thin round pizza base.

  • 4

    Bake the crust in the oven for about 15-18 minutes until it turns golden and firm.

  • 5

    While the crust bakes, season the chicken breast with your preferred spices and grill or pan-cook until fully cooked. Once cooled slightly, slice into bite-sized pieces.

  • 6

    Remove the baked crust from the oven and spread the basil pesto evenly over the surface.

  • 7

    Arrange the sliced chicken and halved cherry tomatoes evenly on top of the pesto.

  • 8

    Return the pizza to the oven for an additional 5 minutes to warm the toppings.

  • 9

    Slice and serve warm.

Cauliflower Crust Chicken Pesto Pizza

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Crust Chicken Pesto Pizza

YOUR SOLIN GENERATED RECIPE

Cauliflower Crust Chicken Pesto Pizza

Enjoy a satisfying twist on pizza with this cauliflower crust version topped with lean chicken breast, vibrant homemade pesto, and fresh mozzarella cheese. The mild crunch of riced cauliflower forms a nutritious base, complemented by tender chicken and a fresh burst from cherry tomatoes, making it a balanced meal that’s as delightful to the eye as it is to the palate.

NUTRITION

473kcal
Protein
44.7g
Fat
28g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Riced Cauliflower

1 large Egg

1/4 cup Shredded Part-Skim Mozzarella

2 tablespoons Basil Pesto

1/2 cup Halved Cherry Tomatoes

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the riced cauliflower, egg, and shredded mozzarella. Mix well to form a dough.

  • 3

    Press the cauliflower mixture onto a parchment-lined baking sheet, shaping it into a thin round pizza base.

  • 4

    Bake the crust in the oven for about 15-18 minutes until it turns golden and firm.

  • 5

    While the crust bakes, season the chicken breast with your preferred spices and grill or pan-cook until fully cooked. Once cooled slightly, slice into bite-sized pieces.

  • 6

    Remove the baked crust from the oven and spread the basil pesto evenly over the surface.

  • 7

    Arrange the sliced chicken and halved cherry tomatoes evenly on top of the pesto.

  • 8

    Return the pizza to the oven for an additional 5 minutes to warm the toppings.

  • 9

    Slice and serve warm.