YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Chicken Pesto Pizza
Savor a creative spin on traditional pizza with a crispy cauliflower crust, topped with lean chicken, fresh cherry tomatoes, and a vibrant basil pesto. This recipe delivers a satisfying balance of protein and flavor in every bite.
INGREDIENTS
2 cups chopped Cauliflower
1 large Egg
3 ounces Chicken Breast
1 tablespoon Basil Pesto
1/4 cup shredded Low-Fat Mozzarella Cheese
1.8 ounces (50g) Cherry Tomatoes
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Steam the chopped cauliflower until tender, then transfer to a bowl and mash lightly. Let cool.
Mix in the egg and a pinch of salt and pepper into the mashed cauliflower. Press the mixture onto a parchment-lined baking sheet into a thin circular crust.
Bake the cauliflower crust in the preheated oven for 15 minutes until it starts to set and get lightly golden.
Meanwhile, season the chicken breast with salt and pepper. Grill or pan-cook the chicken until fully cooked, then slice into thin strips.
Remove the crust from the oven. Spread the basil pesto evenly over the crust.
Layer on the sliced chicken, sprinkle the shredded low-fat mozzarella evenly, and add halved cherry tomatoes on top.
Return the pizza to the oven and bake for another 8-10 minutes until the cheese melts and the crust becomes crisp.
Allow the pizza to cool for a couple of minutes before slicing. Enjoy your nutritious Cauliflower Crust Chicken Pesto Pizza!