YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Chicken and Roasted Veggie Pizza
Enjoy a nourishing twist on pizza with a crispy cauliflower crust topped with tender grilled chicken and an assortment of roasted veggies, all layered over a zesty low-sugar marinara sauce and melted part-skim mozzarella. This innovative creation offers a perfect balance of protein and vibrant flavors that's both satisfying and lightweight.
INGREDIENTS
1 cup Cauliflower, riced (107g)
1 large Egg White (33g)
1/3 cup Part-Skim Mozzarella Cheese (28g)
3 oz Grilled Chicken Breast (85g)
1/4 cup chopped Red Bell Pepper (37g)
1/4 cup sliced Zucchini (30g)
1/4 cup Cherry Tomatoes (37g)
1/4 cup Low-Sugar Marinara Sauce (62g)
1 tsp Olive Oil (5g)
PREPARATION
Preheat your oven to 425°F.
In a large bowl, combine the riced cauliflower, egg white, and part-skim mozzarella; mix until the ingredients form a workable dough.
Press the cauliflower mixture onto a baking sheet lined with parchment paper, forming a thin, even circle to create the crust.
Bake the crust in the preheated oven for 15 minutes or until it starts to become firm and lightly golden.
While the crust bakes, toss the chopped red bell pepper, sliced zucchini, and cherry tomatoes in a small bowl with a drizzle of olive oil, salt, and pepper. Roast these veggies on a separate baking tray in the oven for about 10 minutes until tender.
Remove the crust from the oven and spread the low-sugar marinara sauce evenly over it.
Distribute the grilled chicken pieces and roasted veggies over the sauce.
Sprinkle a little extra mozzarella cheese on top if desired and return the pizza to the oven for an additional 5-7 minutes until the toppings are warmed through and the cheese is slightly melted.
Remove from the oven and allow the pizza to cool for a few minutes before slicing. Enjoy your balanced and flavorful meal!