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 vibrant twist on pizza with a crisp cauliflower crust topped with savory shredded chicken, aromatic basil pesto, melty part-skim mozzarella, and fresh cherry tomato slices. This balanced dish offers a delicious blend of textures and flavors, perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

543kcal
Protein
49g
Fat
34g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice

1 large Egg

1/4 cup Almond Flour

3 ounces Chicken Breast

1 tablespoon Basil Pesto

1/4 cup Part-Skim Mozzarella Cheese, shredded

1 serving Cherry Tomatoes (approx 5 tomatoes)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine 1 cup of cauliflower rice, 1 large egg, and 1/4 cup of almond flour. Mix until a dough forms.

  • 3

    Press the cauliflower mixture into a round, thin crust on a parchment-lined baking sheet.

  • 4

    Bake the crust in the preheated oven for 12-15 minutes or until it starts to turn golden and firm up.

  • 5

    While the crust bakes, season and grill or pan-cook 3 ounces of chicken breast until fully cooked, then shred or slice it.

  • 6

    Remove the crust from the oven and spread 1 tablespoon of basil pesto over the top.

  • 7

    Evenly distribute the shredded chicken on the crust, then sprinkle with 1/4 cup of shredded part-skim mozzarella cheese.

  • 8

    Add fresh cherry tomato slices over the top.

  • 9

    Return the pizza to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  • 10

    Allow to cool slightly, slice, and enjoy your nutritious Cauliflower-Crust Chicken Pesto Pizza.

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 vibrant twist on pizza with a crisp cauliflower crust topped with savory shredded chicken, aromatic basil pesto, melty part-skim mozzarella, and fresh cherry tomato slices. This balanced dish offers a delicious blend of textures and flavors, perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

543kcal
Protein
49g
Fat
34g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice

1 large Egg

1/4 cup Almond Flour

3 ounces Chicken Breast

1 tablespoon Basil Pesto

1/4 cup Part-Skim Mozzarella Cheese, shredded

1 serving Cherry Tomatoes (approx 5 tomatoes)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine 1 cup of cauliflower rice, 1 large egg, and 1/4 cup of almond flour. Mix until a dough forms.

  • 3

    Press the cauliflower mixture into a round, thin crust on a parchment-lined baking sheet.

  • 4

    Bake the crust in the preheated oven for 12-15 minutes or until it starts to turn golden and firm up.

  • 5

    While the crust bakes, season and grill or pan-cook 3 ounces of chicken breast until fully cooked, then shred or slice it.

  • 6

    Remove the crust from the oven and spread 1 tablespoon of basil pesto over the top.

  • 7

    Evenly distribute the shredded chicken on the crust, then sprinkle with 1/4 cup of shredded part-skim mozzarella cheese.

  • 8

    Add fresh cherry tomato slices over the top.

  • 9

    Return the pizza to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  • 10

    Allow to cool slightly, slice, and enjoy your nutritious Cauliflower-Crust Chicken Pesto Pizza.