YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Lean Chicken and Roasted Vegetables
Enjoy a savory fusion of a crispy cauliflower crust layered with lean, tender chicken and colorful roasted vegetables. This pizza delivers a delightful crunch and a medley of flavors that balance the light, crisp base with robust toppings, making it a satisfying meal for any time of day.
INGREDIENTS
1 cup riced cauliflower
1 large egg
1/4 cup part-skim mozzarella cheese, shredded
1 tablespoon grated Parmesan cheese
3 ounces cooked lean chicken breast
1/2 cup sliced red bell pepper
1/4 cup thinly sliced red onion
1 teaspoon olive oil
1 teaspoon dried oregano
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine riced cauliflower, egg, and dried oregano. Mix well until the mixture comes together.
Spread the cauliflower mixture onto a baking sheet lined with parchment paper, forming a thin, even layer to create your crust.
Bake the crust for 15-20 minutes until it starts to crisp and turn lightly golden.
While the crust is baking, prepare the toppings by slicing the red bell pepper and red onion, and shredding the chicken into bite-size pieces.
Remove the crust from the oven and sprinkle evenly with shredded mozzarella and grated Parmesan cheese.
Top with lean chicken, red bell pepper slices, and red onion slices. Drizzle a teaspoon of olive oil over the toppings.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before slicing and serving.