YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Protein Pizza with Fresh Herbs
Enjoy a savory and protein-packed pizza featuring a crispy cauliflower crust blended with almond flour, egg whites, and parmesan cheese, topped with lean chicken and a burst of fresh herbs for a dish that's as wholesome as it is satisfying.
INGREDIENTS
1 cup Cauliflower Rice (107g)
0.33 cup Almond Flour (30g)
2 Egg Whites (66g)
0.25 cup Parmesan Cheese (28g)
3 ounces Lean Chicken Breast (85g, cooked)
0.25 cup Tomato Sauce (62g)
2 tablespoons Fresh Mixed Herbs (6g)
PREPARATION
Preheat your oven to 425°F (220°C).
Lightly steam or microwave the cauliflower rice until softened, then allow it to cool slightly.
Mix the cauliflower rice with almond flour, egg whites, and parmesan cheese in a bowl until a dough-like consistency forms.
Press the mixture onto a parchment-lined baking sheet, shaping it into a thin, even crust.
Bake the crust in the preheated oven for 12-15 minutes until it begins to turn golden and firm up.
Meanwhile, warm the lean chicken breast if needed and lightly shred or slice it.
Remove the crust from the oven and spread the tomato sauce evenly over the top.
Distribute the chicken evenly over the sauce, then sprinkle with fresh mixed herbs.
Return the pizza to the oven and bake for an additional 5-7 minutes until the toppings are heated through.
Remove from the oven, allow to cool slightly, then slice and serve.