YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Roasted Vegetables
Enjoy a delightful fusion of a crispy cauliflower crust loaded with savory roasted vegetables, melted part-skim mozzarella, and a lean grilled chicken topping. This vibrant pizza boasts a balance of textures and flavors, from the nutty crust to the tangy tomato sauce and sweet roasted peppers, making it a satisfying meal for any time of the day.
INGREDIENTS
150g riced Cauliflower
1 large Egg
2 tbsp grated Parmesan Cheese
1/4 cup shredded Part-Skim Mozzarella Cheese
2 tbsp Tomato Sauce
3 oz Grilled Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, combine the riced cauliflower, egg, grated Parmesan cheese, salt, and pepper. Mix thoroughly to form a cohesive mixture.
Transfer the mixture onto the baking sheet and press it into a thin, even circle to form the crust.
Bake the cauliflower crust for 15-20 minutes or until it begins to turn golden and firm up.
While the crust is baking, slice the red bell pepper, zucchini, and red onion into thin strips. Toss them lightly with salt and pepper.
Once the crust is pre-baked, remove it from the oven. Spread the tomato sauce evenly over the crust.
Distribute the roasted vegetables and place the grilled chicken breast (sliced or chopped) over the sauce.
Sprinkle the shredded part-skim mozzarella cheese on top.
Return the assembled pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and the vegetables are tender.
Remove from the oven, let cool slightly, slice, and enjoy your nutritious, protein-packed pizza.