YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Pesto Chicken Pizza
Enjoy a flavorful twist on pizza night with this Cauliflower Crust Pesto Chicken Pizza. The crisp, low-carb cauliflower base is baked to perfection and topped with fresh, zesty pesto, savory grilled chicken, and a light sprinkle of melted mozzarella. Every bite promises a delightful blend of textures and taste, perfect for a nutritious meal that meets your protein and calorie goals.
INGREDIENTS
2 cups Cauliflower
1 large Egg White
1/4 cup Part-Skim Mozzarella Cheese
3 ounces Grilled Chicken Breast
2 tablespoons Basil Pesto Sauce
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until they reach a rice-like consistency. Transfer to a microwave-safe bowl and microwave for about 4-5 minutes, or until softened.
Place the cooked cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
Mix the dry cauliflower with the egg white in a bowl, and gently press the mixture onto the prepared baking sheet to form a thin, even crust.
Bake the crust in the preheated oven for 15-18 minutes or until it starts to turn lightly golden and firm up.
Remove the crust from the oven. Spread the basil pesto sauce evenly over the base, then top with diced grilled chicken breast.
Sprinkle the part-skim mozzarella cheese generously on top.
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes before slicing. Enjoy your nutritious, protein-packed Cauliflower Crust Pesto Chicken Pizza!