YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Roasted Vegetables
Enjoy a deliciously light and savory pizza that swaps traditional dough for a crispy cauliflower crust. Topped with a vibrant medley of roasted vegetables and lean grilled chicken, this pizza is a perfect balance of crunchy, tangy, and hearty flavors—ideal for a filling meal without overwhelming calories.
INGREDIENTS
150 g Cauliflower Rice
1 Large Egg (50 g)
28 g Part-Skim Mozzarella Cheese, Shredded
20 g Almond Flour
30 g Tomato Sauce
50 g Roasted Red Bell Pepper
50 g Roasted Zucchini
50 g Roasted Mushrooms
85 g Grilled Chicken Breast
PREPARATION
Preheat your oven to 425°F (220°C).
In a food processor, pulse the cauliflower until it becomes rice-like in texture. Transfer to a bowl.
Add the egg, shredded mozzarella, and almond flour to the cauliflower. Mix well until combined to form a dough.
Press the cauliflower mixture onto a parchment-lined baking sheet, forming a thin, even circular crust.
Bake the crust in the preheated oven for 15-18 minutes until it begins to crisp and slightly brown.
While the crust bakes, prepare your toppings: Roast red bell pepper, zucchini, and mushrooms in a light drizzle of olive oil with salt and pepper at 400°F for about 10 minutes, or use pre-roasted vegetables.
Remove the crust from the oven and spread the tomato sauce evenly over it.
Top with the roasted vegetables and arrange the grilled chicken breast slices evenly.
Return the pizza to the oven and bake for an additional 5-7 minutes, ensuring the toppings heat through.
Remove from the oven, slice, and serve immediately.