YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Sheet Pan Pizza with Roasted Vegetables
Enjoy a creative twist on classic pizza with a crispy cauliflower crust, zesty buffalo chicken, melted low-fat mozzarella, and a medley of roasted vegetables. This dish combines spicy, savory, and fresh flavors for a satisfying meal that hits the mark on both taste and nutrition.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower Rice
2 tablespoons Buffalo Sauce
1/4 cup Low-Fat Mozzarella Cheese
1/2 cup Red Bell Pepper (sliced)
1/4 cup Red Onion (sliced)
1 teaspoon Olive Oil
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 425°F (218°C) and lightly grease a sheet pan with olive oil.
In a bowl, combine the cauliflower rice, garlic powder, and a drizzle of olive oil to form a loose 'crust'. Spread the mixture evenly on the sheet pan, creating a thin, round base.
Bake the cauliflower crust for 10 minutes to firm it up.
While the crust is pre-baking, season the chicken breast with salt, pepper, and a light dusting of garlic powder. Grill or pan-sear the chicken until cooked through, then slice into thin strips.
Remove the sheet pan from the oven and spread the buffalo sauce evenly over the pre-baked crust.
Layer the sliced buffalo chicken evenly on top of the sauce, then distribute the red bell pepper and red onion slices over the chicken.
Sprinkle the low-fat mozzarella cheese over all the toppings.
Return the sheet pan to the oven and bake for an additional 8-10 minutes, until the cheese is melted and slightly bubbly.
Remove from the oven, slice, and serve immediately, enjoying a perfect blend of crispy, spicy, and roasted flavors.