YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Fresh Vegetables and Lean Chicken
Enjoy a light yet satisfying pizza featuring a crispy cauliflower crust topped with lean grilled chicken, fresh cherry tomatoes, spinach, red onion, and melted mozzarella, accented with a hint of Parmesan and a drizzle of extra virgin olive oil. This creative twist on pizza is perfect for a balanced meal any time of day.
INGREDIENTS
1 cup Cauliflower Rice (~107g)
1 large Egg White (~33g)
2 tablespoons Parmesan Cheese (~10g)
3 ounces Lean Chicken Breast (~85g)
1/4 cup Cherry Tomatoes (~50g)
1/2 cup Spinach (~15g)
1/4 medium Red Onion (~25g)
1/4 cup Part-Skim Mozzarella (~28g)
1 teaspoon Extra Virgin Olive Oil (~4.5g)
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine the cauliflower rice, egg white, and Parmesan cheese. Season lightly with salt and pepper to form a cohesive dough.
Press the cauliflower mixture onto a parchment-lined baking sheet forming a thin, even crust.
Bake the crust for 12-15 minutes until it starts to become firm and slightly golden.
While the crust is baking, season and grill the lean chicken breast until fully cooked, then dice into bite-sized pieces.
Once the crust is done, remove it from the oven and layer the shredded mozzarella evenly over the crust.
Top with grilled chicken pieces, fresh cherry tomatoes, spinach, and red onion slices.
Drizzle a teaspoon of extra virgin olive oil and sprinkle a pinch of Italian seasoning or basil over the toppings.
Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove from oven, let cool for a couple of minutes, slice, and serve.