YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Roasted Vegetables and Lean Chicken
Enjoy a flavorful, wholesome pizza that swaps traditional crust for a crispy cauliflower base topped with lean chicken and a colorful mix of roasted vegetables. This light yet satisfying dish is perfect for a balanced dinner that appeals to your health and fitness goals.
INGREDIENTS
3 oz Lean Chicken Breast
2 cups Cauliflower (riced)
1 large Egg
1/4 cup Low-Fat Mozzarella Cheese
1/2 cup Roasted Vegetables (Bell Peppers & Red Onion)
1/4 cup Tomato Sauce
Seasonings (Garlic Powder, Oregano, Basil, Salt & Pepper)
PREPARATION
Preheat your oven to 425°F.
Prepare the cauliflower crust: In a bowl, combine the riced cauliflower with the egg and seasonings. Mix thoroughly until the mixture binds together.
Spread the cauliflower mixture evenly onto a baking sheet lined with parchment paper, forming a thin round crust.
Bake the crust in the preheated oven for 15-20 minutes until it begins to get crispy and slightly golden.
While the crust bakes, season the lean chicken breast with salt, pepper, and garlic powder. Grill or sear the chicken until fully cooked and slice into thin strips.
Warm the tomato sauce and mix in additional seasonings, if desired.
Remove the crust from the oven and spread a thin layer of tomato sauce over it. Sprinkle the low-fat mozzarella evenly.
Top the pizza with the grilled chicken slices and roasted vegetables.
Return the pizza to the oven for an additional 5-7 minutes, allowing the cheese to melt and the toppings to heat through.
Remove from the oven, slice, and serve immediately.