YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Cauliflower Pizza
Enjoy a crunchy, satisfying pizza experience in a lighter form. This cauliflower crust base is perfectly balanced with lean shredded chicken tossed in buffalo sauce and melted low-fat mozzarella, offering a delectable fusion of spicy and savory flavors. Ideal for a meal that energizes while keeping things fresh and crisp.
INGREDIENTS
3 oz Chicken Breast
1 cup Cauliflower
1 large Egg
1/4 cup Almond Flour
1/4 cup Low-Fat Mozzarella Cheese (Shredded)
2 tbsp Buffalo Sauce
1 tsp Olive Oil
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Steam or microwave the cauliflower until tender and then process in a food processor until it forms a rice-like texture. Allow it to cool slightly and then squeeze out excess moisture using a clean towel.
In a bowl, mix the cauliflower rice with the almond flour, egg, olive oil, garlic powder, salt, and pepper to form a dough.
Press the dough evenly onto the prepared baking sheet forming a thin crust. Bake in the preheated oven for 12-15 minutes or until the edges begin to turn golden.
While the crust bakes, season the chicken breast with salt and pepper and grill or pan-sear until fully cooked. Once done, shred or dice the chicken into bite-sized pieces.
Remove the partially baked crust from the oven. Spread the buffalo sauce evenly over the crust, then sprinkle the cooked chicken followed by the shredded low-fat mozzarella cheese.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese has melted and the edges of the crust are crispy.
Allow the pizza to cool slightly before slicing and serving. Enjoy your flavorful, protein-rich meal!