Portobello BBQ Ranch Chicken Pizza

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

Portobello BBQ Ranch Chicken Pizza

YOUR SOLIN GENERATED RECIPE

Portobello BBQ Ranch Chicken Pizza

Savor the fusion of bold BBQ flavors and creamy ranch topped on a crisp, cauliflower-based crust. This innovative pizza combines grilled chicken, earthy Portobello mushrooms, a drizzle of tangy BBQ sauce, and light ranch, finished with a sprinkle of low-fat mozzarella for a satisfying meal that's both nutritious and delicious.

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NUTRITION

500kcal
Protein
48.5g
Fat
21g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

1 large Egg (50g)

0.125 cup Almond Flour (14g)

3 ounces Grilled Chicken Breast (85g)

1 medium Portobello Mushroom (121g)

2 tbsp BBQ Sauce (30g)

1 tbsp Light Ranch Dressing (15g)

0.25 cup Low-Fat Mozzarella Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, mix the cauliflower rice, egg, and almond flour until well combined to form the crust base.

  • 3

    Spread the cauliflower mixture evenly onto the baking sheet, shaping it into a thin round crust and bake for 12-15 minutes or until it begins to firm up and lightly brown.

  • 4

    While the crust bakes, slice the Portobello mushroom and grilled chicken into bite-sized pieces.

  • 5

    Remove the partially baked crust from the oven and evenly spread a thin layer of BBQ sauce over the surface.

  • 6

    Distribute the chicken and mushroom slices over the sauce, then drizzle the light ranch dressing over the toppings.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly on top.

  • 8

    Return the pizza to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

  • 9

    Remove from the oven and let cool for a couple of minutes before slicing and serving.

Portobello BBQ Ranch Chicken Pizza

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

Portobello BBQ Ranch Chicken Pizza

YOUR SOLIN GENERATED RECIPE

Portobello BBQ Ranch Chicken Pizza

Savor the fusion of bold BBQ flavors and creamy ranch topped on a crisp, cauliflower-based crust. This innovative pizza combines grilled chicken, earthy Portobello mushrooms, a drizzle of tangy BBQ sauce, and light ranch, finished with a sprinkle of low-fat mozzarella for a satisfying meal that's both nutritious and delicious.

NUTRITION

500kcal
Protein
48.5g
Fat
21g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

1 large Egg (50g)

0.125 cup Almond Flour (14g)

3 ounces Grilled Chicken Breast (85g)

1 medium Portobello Mushroom (121g)

2 tbsp BBQ Sauce (30g)

1 tbsp Light Ranch Dressing (15g)

0.25 cup Low-Fat Mozzarella Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, mix the cauliflower rice, egg, and almond flour until well combined to form the crust base.

  • 3

    Spread the cauliflower mixture evenly onto the baking sheet, shaping it into a thin round crust and bake for 12-15 minutes or until it begins to firm up and lightly brown.

  • 4

    While the crust bakes, slice the Portobello mushroom and grilled chicken into bite-sized pieces.

  • 5

    Remove the partially baked crust from the oven and evenly spread a thin layer of BBQ sauce over the surface.

  • 6

    Distribute the chicken and mushroom slices over the sauce, then drizzle the light ranch dressing over the toppings.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly on top.

  • 8

    Return the pizza to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

  • 9

    Remove from the oven and let cool for a couple of minutes before slicing and serving.