Cauliflower Crust Chicken Pesto Pizza

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

Cauliflower Crust Chicken Pesto Pizza

YOUR SOLIN GENERATED RECIPE

Cauliflower Crust Chicken Pesto Pizza

Enjoy a guilt-free twist on pizza with a crisp cauliflower crust topped with lean chicken breast, vibrant pesto sauce, fresh cherry tomatoes, and a sprinkle of light mozzarella cheese. This recipe offers a delightful balance of flavors and textures, making it a satisfying meal any time of day.

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NUTRITION

441kcal
Protein
44.6g
Fat
22.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup riced Cauliflower

1 large Egg White

2 tbsp Almond Flour

2 tbsp Pesto Sauce

1/2 cup halved Cherry Tomatoes

1/4 cup shredded Light Mozzarella Cheese

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Steam the cauliflower until tender, then blend or process until it reaches a rice-like consistency. Let it cool slightly.

  • 3

    Mix the riced cauliflower with the egg white and almond flour in a bowl. Season lightly with salt and pepper if desired.

  • 4

    Press the cauliflower mixture onto the parchment paper, forming a thin, even crust.

  • 5

    Bake the crust in the preheated oven for about 15-20 minutes until it begins to firm up and turn golden.

  • 6

    While the crust is baking, grill or pan-cook the chicken breast until fully cooked, then chop into bite-sized pieces.

  • 7

    Remove the crust from the oven and spread a thin layer of pesto sauce over it.

  • 8

    Top with the chopped chicken breast, halved cherry tomatoes, and sprinkle the light mozzarella cheese evenly over the pizza.

  • 9

    Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and the toppings are heated through.

  • 10

    Allow the pizza to cool slightly before slicing and serving.

Cauliflower Crust Chicken Pesto Pizza

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

Cauliflower Crust Chicken Pesto Pizza

YOUR SOLIN GENERATED RECIPE

Cauliflower Crust Chicken Pesto Pizza

Enjoy a guilt-free twist on pizza with a crisp cauliflower crust topped with lean chicken breast, vibrant pesto sauce, fresh cherry tomatoes, and a sprinkle of light mozzarella cheese. This recipe offers a delightful balance of flavors and textures, making it a satisfying meal any time of day.

NUTRITION

441kcal
Protein
44.6g
Fat
22.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup riced Cauliflower

1 large Egg White

2 tbsp Almond Flour

2 tbsp Pesto Sauce

1/2 cup halved Cherry Tomatoes

1/4 cup shredded Light Mozzarella Cheese

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Steam the cauliflower until tender, then blend or process until it reaches a rice-like consistency. Let it cool slightly.

  • 3

    Mix the riced cauliflower with the egg white and almond flour in a bowl. Season lightly with salt and pepper if desired.

  • 4

    Press the cauliflower mixture onto the parchment paper, forming a thin, even crust.

  • 5

    Bake the crust in the preheated oven for about 15-20 minutes until it begins to firm up and turn golden.

  • 6

    While the crust is baking, grill or pan-cook the chicken breast until fully cooked, then chop into bite-sized pieces.

  • 7

    Remove the crust from the oven and spread a thin layer of pesto sauce over it.

  • 8

    Top with the chopped chicken breast, halved cherry tomatoes, and sprinkle the light mozzarella cheese evenly over the pizza.

  • 9

    Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and the toppings are heated through.

  • 10

    Allow the pizza to cool slightly before slicing and serving.