Cauliflower Crust Pesto Chicken Pizza

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Crust Pesto Chicken Pizza

YOUR SOLIN GENERATED RECIPE

Cauliflower Crust Pesto Chicken Pizza

Enjoy a creative twist on pizza with a crisp cauliflower crust, topped with succulent grilled chicken, a light spread of fresh basil pesto, melty low-fat mozzarella, and vibrant cherry tomatoes. This dish strikes a satisfying balance between hearty protein and crisp vegetables, making it an ideal meal that’s both delicious and aligned with your nutritional goals.

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NUTRITION

331kcal
Protein
41.7g
Fat
12.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg White

1/4 cup shredded Low-Fat Mozzarella Cheese

2 tbsp Low-Calorie Basil Pesto

4 Cherry Tomatoes

2 slices Red Onion

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the cauliflower rice and egg white. Mix well and press the mixture onto a parchment-lined baking sheet to form a thin, even crust.

  • 3

    Bake the cauliflower crust for 15 minutes until it starts to firm up and develop a light golden color.

  • 4

    Meanwhile, season the chicken breast with salt and pepper, then grill or pan-sear it until fully cooked. Once cooled slightly, slice the chicken into strips.

  • 5

    Spread a thin layer of low-calorie basil pesto evenly over the pre-baked crust.

  • 6

    Distribute the sliced chicken over the pesto, then sprinkle the shredded low-fat mozzarella cheese on top.

  • 7

    Add halved cherry tomatoes and thin slices of red onion as your fresh toppings.

  • 8

    Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and the crust edges are slightly crisp.

  • 9

    Remove from the oven, slice, and serve warm.

Cauliflower Crust Pesto Chicken Pizza

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Crust Pesto Chicken Pizza

YOUR SOLIN GENERATED RECIPE

Cauliflower Crust Pesto Chicken Pizza

Enjoy a creative twist on pizza with a crisp cauliflower crust, topped with succulent grilled chicken, a light spread of fresh basil pesto, melty low-fat mozzarella, and vibrant cherry tomatoes. This dish strikes a satisfying balance between hearty protein and crisp vegetables, making it an ideal meal that’s both delicious and aligned with your nutritional goals.

NUTRITION

331kcal
Protein
41.7g
Fat
12.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg White

1/4 cup shredded Low-Fat Mozzarella Cheese

2 tbsp Low-Calorie Basil Pesto

4 Cherry Tomatoes

2 slices Red Onion

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the cauliflower rice and egg white. Mix well and press the mixture onto a parchment-lined baking sheet to form a thin, even crust.

  • 3

    Bake the cauliflower crust for 15 minutes until it starts to firm up and develop a light golden color.

  • 4

    Meanwhile, season the chicken breast with salt and pepper, then grill or pan-sear it until fully cooked. Once cooled slightly, slice the chicken into strips.

  • 5

    Spread a thin layer of low-calorie basil pesto evenly over the pre-baked crust.

  • 6

    Distribute the sliced chicken over the pesto, then sprinkle the shredded low-fat mozzarella cheese on top.

  • 7

    Add halved cherry tomatoes and thin slices of red onion as your fresh toppings.

  • 8

    Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and the crust edges are slightly crisp.

  • 9

    Remove from the oven, slice, and serve warm.