YOUR SOLIN GENERATED RECIPE
Lean Crispy Buffalo Chicken Pizza
Savor the hearty crunch of a crispy, cauliflower-based pizza topped with lean buffalo chicken, a light sprinkle of low-fat mozzarella, and a refreshing drizzle of nonfat Greek yogurt. This innovative twist delivers bold buffalo flavors with a satisfying crunch and a burst of tangy finish, making it a versatile meal suitable for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower Rice
1 large Egg White
1/2 cup shredded Low-Fat Mozzarella Cheese
2 tablespoons Buffalo Sauce
2 tablespoons Nonfat Greek Yogurt
1 stalk Celery
PREPARATION
Preheat your oven to 425°F.
Prepare the cauliflower crust by mixing 1 cup of cauliflower rice with a large egg white until combined. Press the mixture evenly onto a parchment-lined baking sheet to form a thin crust.
Bake the crust for 12-15 minutes or until it begins to turn lightly golden and firm up.
While the crust is baking, season the 4 ounces of chicken breast lightly with salt and pepper. Cook the chicken in a non-stick skillet over medium heat until fully cooked and slightly crispy on the edges. Once done, chop into bite-sized pieces.
Toss the cooked chicken with 2 tablespoons of buffalo sauce until well-coated.
Remove the crust from the oven and evenly distribute the buffalo chicken over the crust. Sprinkle 1/2 cup of low-fat mozzarella cheese on top.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Once baked, remove from the oven and add a finishing drizzle of 2 tablespoons of nonfat Greek yogurt. Garnish with chopped celery for a fresh, crunchy contrast.
Allow the pizza to cool slightly before slicing and serving.