YOUR SOLIN GENERATED RECIPE
Cauliflower-Crust Chicken Pesto Pizza
A creative twist on pizza featuring a crunchy, flavorful cauliflower crust topped with tender grilled chicken, a vibrant pesto sauce, melted part-skim mozzarella, and fresh bursts of cherry tomatoes. This dish balances protein and fresh vegetables for a satisfying, nutritious meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower (riced)
1 large Egg
1/4 cup shredded Part-Skim Mozzarella
2 tbsp Light Pesto Sauce
4 Cherry Tomatoes
Fresh Basil leaves (4)
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine the riced cauliflower with the egg. Mix thoroughly to form a sticky mixture that can hold together as a crust.
Spread the cauliflower mixture evenly on a baking sheet lined with parchment paper, forming a thin, round crust.
Bake the crust in the preheated oven for 15-18 minutes until it begins to firm up and slightly golden.
While the crust bakes, grill or sauté the chicken breast seasoned with salt and pepper until fully cooked, then slice into thin strips.
Remove the crust from the oven and spread a thin layer of light pesto sauce over it.
Evenly distribute the cooked chicken strips on top of the pesto.
Sprinkle the shredded mozzarella cheese over the chicken, then top with halved cherry tomatoes.
Return the pizza to the oven for an additional 7-10 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving. Enjoy your nutritious and flavorful pizza!