Crispy Buffalo Chicken Pizza with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Pizza with Roasted Vegetables

Enjoy a zesty twist on classic pizza by combining crispy buffalo chicken atop a crisp cauliflower crust, artfully layered with roasted red bell peppers, zucchini, and red onions, finished with a sprinkle of low-fat mozzarella cheese. This vibrant dish balances a satisfying crunch with spicy, tangy flavors, creating an irresistibly tasty and nutrient-rich meal.

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NUTRITION

359kcal
Protein
42.5g
Fat
11.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 tablespoon Buffalo Sauce

1 cup chopped Cauliflower

1 large Egg

1/4 cup shredded Low-fat Mozzarella Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the cauliflower crust: In a food processor, pulse the chopped cauliflower until it resembles rice. Place it in a microwave-safe bowl and microwave for 4-5 minutes until softened. Allow to cool, then mix with one beaten egg and season lightly. Press this mixture onto a lightly greased baking sheet to form a thin, even crust.

  • 3

    Bake the cauliflower crust in the preheated oven for 12-15 minutes, or until it starts to turn golden and crisp.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until thoroughly cooked. Once done, cut or shred the chicken into bite-sized pieces and toss with the buffalo sauce.

  • 5

    Thinly slice the red bell pepper, zucchini, and red onion. Toss these vegetables with a little olive oil, salt, and pepper, then roast them in the oven for about 10 minutes until tender and slightly caramelized.

  • 6

    Remove the crust from the oven. Evenly distribute the buffalo chicken over the crust, then layer the roasted vegetables on top.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese over the entire pizza.

  • 8

    Return the pizza to the oven for another 5-7 minutes, or until the cheese has melted and the edges of the crust are crispy.

  • 9

    Allow to cool slightly before slicing and serving.

Crispy Buffalo Chicken Pizza with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Pizza with Roasted Vegetables

Enjoy a zesty twist on classic pizza by combining crispy buffalo chicken atop a crisp cauliflower crust, artfully layered with roasted red bell peppers, zucchini, and red onions, finished with a sprinkle of low-fat mozzarella cheese. This vibrant dish balances a satisfying crunch with spicy, tangy flavors, creating an irresistibly tasty and nutrient-rich meal.

NUTRITION

359kcal
Protein
42.5g
Fat
11.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 tablespoon Buffalo Sauce

1 cup chopped Cauliflower

1 large Egg

1/4 cup shredded Low-fat Mozzarella Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the cauliflower crust: In a food processor, pulse the chopped cauliflower until it resembles rice. Place it in a microwave-safe bowl and microwave for 4-5 minutes until softened. Allow to cool, then mix with one beaten egg and season lightly. Press this mixture onto a lightly greased baking sheet to form a thin, even crust.

  • 3

    Bake the cauliflower crust in the preheated oven for 12-15 minutes, or until it starts to turn golden and crisp.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until thoroughly cooked. Once done, cut or shred the chicken into bite-sized pieces and toss with the buffalo sauce.

  • 5

    Thinly slice the red bell pepper, zucchini, and red onion. Toss these vegetables with a little olive oil, salt, and pepper, then roast them in the oven for about 10 minutes until tender and slightly caramelized.

  • 6

    Remove the crust from the oven. Evenly distribute the buffalo chicken over the crust, then layer the roasted vegetables on top.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese over the entire pizza.

  • 8

    Return the pizza to the oven for another 5-7 minutes, or until the cheese has melted and the edges of the crust are crispy.

  • 9

    Allow to cool slightly before slicing and serving.