YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Veggie Pizza with Cauliflower Crust
Enjoy a delicious twist on pizza with a crispy, nutrient-packed cauliflower crust topped with savory shredded chicken, vibrant bell peppers, red onions, and a light mozzarella melt. This versatile dish is perfect for breakfast, lunch, or dinner, offering a balanced blend of lean protein, fresh vegetables, and satisfying flavors.
INGREDIENTS
1 cup chopped Cauliflower
1 large Egg White
2 tablespoons Almond Flour
3 ounces Chicken Breast, cooked and shredded
1/4 cup diced Bell Pepper
1/4 cup diced Red Onion
2 tablespoons Low Sugar Tomato Sauce
1/4 cup shredded Light Mozzarella Cheese
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a food processor, blend the chopped cauliflower until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes to soften.
Mix the steamed cauliflower with the egg white and almond flour. Season lightly with salt and pepper if desired.
Press the mixture onto the prepared baking sheet to form a thin, even crust. Bake in the oven for 15-18 minutes until the edges begin to turn golden and the crust is firm.
While the crust bakes, prepare the toppings by shredding the cooked chicken breast and dicing the bell pepper and red onion.
Remove the crust from the oven and spread the tomato sauce evenly over it. Sprinkle the shredded chicken, diced bell pepper, and red onion on top.
Finish by sprinkling the light mozzarella cheese over the toppings. Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Let the pizza cool for a few minutes before slicing, and enjoy!