YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Chicken Pesto Pizza
Enjoy a creative twist on pizza with a nutrient-packed cauliflower crust topped with tender chicken breast, a vibrant pesto sauce, and a melty layer of part-skim mozzarella. This light yet satisfying dish is perfect for any meal of the day, delivering a balance of protein and delicious flavors in every bite.
INGREDIENTS
4 ounces Chicken Breast
1 cup Riced Cauliflower
1 large Egg
2 tablespoons Almond Flour
1 tablespoon Parmesan Cheese
1 tablespoon Pesto Sauce
1/4 cup Shredded Part-Skim Mozzarella Cheese
PREPARATION
Preheat your oven to 400°F.
In a bowl, mix the riced cauliflower with the egg, almond flour, and Parmesan cheese until a uniform mixture forms.
Press the cauliflower mixture onto a baking sheet lined with parchment paper, forming a thin, even crust.
Bake the crust in the preheated oven for about 15-20 minutes until it starts to turn golden.
While the crust bakes, season the chicken breast with salt and pepper, then grill or pan-sear until fully cooked. Once cooked, chop or slice into bite-sized pieces.
Remove the crust from the oven and spread the pesto sauce evenly over it.
Top with the cooked chicken pieces followed by a sprinkle of shredded part-skim mozzarella cheese.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Allow the pizza to cool slightly before slicing and serving.