YOUR SOLIN GENERATED RECIPE
Cauliflower Crust Chicken Pesto Pizza
Enjoy a delicious, low-carb twist on pizza with a flavorful cauliflower crust topped with juicy chicken breast, a vibrant basil pesto, and sweet cherry tomatoes. This dish combines hearty protein with a satisfying crunch and aromatic herbs to delight your taste buds.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower Rice
1 large Egg White
20 grams Almond Flour
2 tablespoons Basil Pesto
1/2 cup Cherry Tomatoes
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine the cauliflower rice, egg white, and almond flour. Mix well until the batter is slightly sticky and holds together.
Press the cauliflower mixture onto a parchment-lined baking sheet, forming a thin, even round crust.
Bake the crust in the preheated oven for 12-15 minutes or until it starts to turn golden and firm up.
While the crust bakes, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked, about 6-8 minutes per side. Once cooked, slice the chicken into bite-sized pieces.
Remove the crust from the oven. Spread the basil pesto evenly over the crust.
Top with the sliced chicken and scatter the halved cherry tomatoes evenly across the pizza.
Return the assembled pizza to the oven for an additional 5 minutes to meld the flavors.
Remove from the oven, slice, and serve warm.