YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Vegetables
Enjoy a nutrient-packed twist on traditional pizza with a crispy cauliflower crust loaded with a colorful medley of fresh vegetables and lean grilled chicken. This light yet satisfying meal has a perfect balance of textures and flavors, from the tender crunch of the crust to the burst of freshness in every topping.
INGREDIENTS
200g Cauliflower
1 large Egg White
2 tbsp Almond Flour
2 tbsp Parmesan Cheese
1/4 cup Tomato Sauce
1/2 cup Red Bell Pepper
1/4 cup Red Onion
1/2 cup Fresh Spinach
1 medium Tomato
1/4 cup Light Mozzarella Cheese
3 oz Grilled Chicken Breast
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Steam the cauliflower until soft, then pulse in a food processor to achieve a rice-like texture. Allow it to cool slightly and then squeeze out excess moisture using a clean kitchen towel.
Mix the cauliflower rice with the egg white, almond flour, and Parmesan cheese in a bowl until well combined.
Press the mixture onto the prepared baking sheet to form a thin, even crust. Bake in the oven for 15-18 minutes or until the edges start to turn golden and the crust is set.
Remove the crust from the oven and spread the tomato sauce evenly over it.
Top with slices of red bell pepper, red onion, fresh spinach, and tomato slices. Sprinkle the light mozzarella cheese evenly over the vegetables.
Add the sliced grilled chicken breast as an extra protein boost.
Return the pizza to the oven and bake for an additional 7-10 minutes, until the cheese is melted and bubbly.
Let the pizza cool for a few minutes before slicing and serving.