YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Herbs and Roasted Vegetables
Enjoy a vibrant, nutrient-packed pizza that features a crispy cauliflower crust loaded with tender roasted vegetables, lean grilled chicken, and a blend of melted cheeses and fresh herbs. This creative twist on a classic favorite brings a delightful crunch with each bite and a burst of refreshing flavor from basil and oregano.
INGREDIENTS
150g Cauliflower
1 large Egg
1/3 cup shredded Part-Skim Mozzarella Cheese
1 tbsp grated Parmesan Cheese
3 oz Grilled Chicken Breast
75g Red Bell Pepper
50g Cherry Tomatoes
30g Red Onion
1 tsp Olive Oil
2 tbsp Fresh Basil
2 tbsp Fresh Oregano
PREPARATION
Preheat your oven to 425°F (220°C).
Break the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
Microwave the riced cauliflower in a microwave-safe bowl for 5-6 minutes until softened. Let it cool slightly, then place it in a clean towel and squeeze out as much moisture as possible.
In a bowl, combine the drained cauliflower, egg, shredded mozzarella, and grated Parmesan. Mix well until a dough forms.
Press the cauliflower mixture onto a parchment-lined baking sheet into a thin, even circle to form the pizza crust. Bake in the oven for 12-15 minutes until the edges start turning golden and firm.
While the crust bakes, toss the red bell pepper, cherry tomatoes, and red onion in olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven for about 10 minutes until slightly softened and caramelized.
For the chicken, ensure it is pre-cooked either by grilling or baking. Slice the chicken breast into strips or bite-sized pieces.
Remove the crust from the oven and layer the roasted vegetables evenly over it. Top with the sliced chicken.
Sprinkle fresh basil and oregano over the pizza. Optionally, return to the oven for an extra 3-5 minutes to meld the flavors.
Allow the pizza to cool for a couple of minutes before slicing and serving.