YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pizza with Cauliflower Crust and Fresh Basil
Savor a creative twist on pizza that uses a light cauliflower crust as the base, topped with perfectly grilled chicken, a zesty tomato sauce, a modest sprinkle of low-fat mozzarella, and fresh basil leaves. This lunch offers a delightful, balanced bite with a harmonious blend of textures and flavors.
INGREDIENTS
3 oz Grilled Chicken Breast
1 cup grated Cauliflower
1 large Egg
1/4 cup Tomato Sauce
1/8 cup shredded Low-Fat Mozzarella Cheese
2 tsp Extra Virgin Olive Oil
1/4 cup diced Red Bell Pepper
2 tbsp Fresh Basil, chopped
PREPARATION
Preheat a grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper, and grill for about 4-5 minutes per side until fully cooked. Once done, dice it into bite-size pieces.
In a bowl, combine the grated cauliflower and the egg. Mix thoroughly to form a batter-like consistency that will help bind the crust.
Press the cauliflower mixture onto a baking sheet lined with parchment paper, forming a round crust about 1/4-inch thick. Bake in a preheated oven at 400°F for about 15 minutes or until it begins to turn golden at the edges.
Remove the crust from the oven and evenly spread the tomato sauce over it. Sprinkle the diced red bell pepper across the sauce for added color and flavor.
Top with the grilled chicken pieces and a light sprinkle of shredded low-fat mozzarella cheese.
Drizzle the extra virgin olive oil over the toppings and return the pizza to the oven for another 5-7 minutes until the cheese melts slightly.
Finish with a generous scatter of chopped fresh basil, slice, and serve warm.