YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Roasted Vegetables and Chicken
Enjoy a vibrant pizza adventure featuring a crisp, golden cauliflower crust topped with a tangy tomato sauce, colorful roasted vegetables, and savory shredded chicken, finished with a sprinkle of low-fat mozzarella. This dish balances fresh produce and lean protein for a satisfying, healthful meal.
INGREDIENTS
150g Cauliflower
2 large Egg Whites
15g Almond Flour
4 ounces Chicken Breast
2 tbsp Tomato Sauce
50g Red Bell Pepper
30g Red Onion
50g Zucchini
1/4 cup Low-Fat Mozzarella Cheese
PREPARATION
Preheat your oven to 425°F (220°C).
In a food processor, blend the cauliflower until it reaches a rice-like texture. Transfer to a microwave-safe bowl and microwave for 5 minutes to soften, then let cool slightly.
Combine the cooled cauliflower rice with egg whites and almond flour in a bowl. Mix well until a sticky dough forms.
Press the cauliflower mixture onto a parchment-lined baking sheet into a thin, even circle to form the crust. Bake for 15-20 minutes until the edges become golden and the crust feels firm.
While the crust is baking, chop the red bell pepper, red onion, and zucchini into bite-sized pieces. Toss the vegetables with a bit of salt, pepper, and olive oil, then roast in the oven for about 10 minutes or until tender.
Thinly slice or shred the cooked chicken breast.
Remove the crust from the oven and spread the tomato sauce evenly over it. Top with the roasted vegetables, shredded chicken, and sprinkle with low-fat mozzarella cheese.
Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese has melted and the toppings are heated through.
Let the pizza cool for a few minutes before slicing and serving.