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 creative twist on pizza with a crispy cauliflower crust layered with tender grilled chicken, a light spread of basil pesto, fresh cherry tomatoes, and melted mozzarella. This dish brings a satisfying crunch and burst of flavor while keeping its wholesome, clean ingredients at the forefront.

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NUTRITION

441kcal
Protein
51.5g
Fat
21.2g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower florets (riced)

1 large Egg

1/4 cup Part-Skim Mozzarella Cheese

1 tablespoon Basil Pesto

1/4 cup Cherry Tomatoes, halved

2 tablespoons Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Steam or microwave the cauliflower florets until tender, then pulse in a food processor to form a rice-like texture. Transfer to a bowl and mix in the egg to bind the cauliflower.

  • 3

    Press the cauliflower mixture firmly onto the parchment paper to form a thin, even crust. Bake for about 15 minutes until it starts to firm up and lightly golden.

  • 4

    While the crust bakes, season the chicken breast with salt and pepper and grill or pan-sear until fully cooked. Once done, slice or shred into bite-sized pieces.

  • 5

    Remove the crust from the oven and spread the basil pesto evenly over it. Sprinkle the part-skim mozzarella cheese on top.

  • 6

    Evenly distribute the cooked chicken pieces and halved cherry tomatoes over the cheese. Return to the oven for an additional 5-7 minutes until the cheese melts and the toppings are warmed through.

  • 7

    Garnish with fresh basil leaves before serving. Enjoy your Cauliflower Crust Chicken Pesto Pizza hot and fresh!

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 creative twist on pizza with a crispy cauliflower crust layered with tender grilled chicken, a light spread of basil pesto, fresh cherry tomatoes, and melted mozzarella. This dish brings a satisfying crunch and burst of flavor while keeping its wholesome, clean ingredients at the forefront.

NUTRITION

441kcal
Protein
51.5g
Fat
21.2g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower florets (riced)

1 large Egg

1/4 cup Part-Skim Mozzarella Cheese

1 tablespoon Basil Pesto

1/4 cup Cherry Tomatoes, halved

2 tablespoons Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Steam or microwave the cauliflower florets until tender, then pulse in a food processor to form a rice-like texture. Transfer to a bowl and mix in the egg to bind the cauliflower.

  • 3

    Press the cauliflower mixture firmly onto the parchment paper to form a thin, even crust. Bake for about 15 minutes until it starts to firm up and lightly golden.

  • 4

    While the crust bakes, season the chicken breast with salt and pepper and grill or pan-sear until fully cooked. Once done, slice or shred into bite-sized pieces.

  • 5

    Remove the crust from the oven and spread the basil pesto evenly over it. Sprinkle the part-skim mozzarella cheese on top.

  • 6

    Evenly distribute the cooked chicken pieces and halved cherry tomatoes over the cheese. Return to the oven for an additional 5-7 minutes until the cheese melts and the toppings are warmed through.

  • 7

    Garnish with fresh basil leaves before serving. Enjoy your Cauliflower Crust Chicken Pesto Pizza hot and fresh!