YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Sheet Pan Pizza with Roasted Vegetables
Enjoy a vibrant take on pizza with a homemade cauliflower and almond flour crust topped with spicy buffalo chicken, a medley of roasted bell peppers and red onions, and a sprinkle of low-fat mozzarella for a melty finish. This recipe delivers a punch of flavor with a balanced dose of protein and veggies, perfect for a satisfying meal.
INGREDIENTS
200g Cauliflower
28g Almond Flour
1 Egg
4 oz Chicken Breast
2 tbsp Buffalo Sauce
0.5 cup Mixed Bell Pepper (sliced)
0.25 medium Red Onion (quartered)
0.125 cup Low-Fat Mozzarella Cheese
PREPARATION
Preheat your oven to 425°F. Line a sheet pan with parchment paper.
Prepare the crust by finely processing the cauliflower until rice-like. In a bowl, combine the cauliflower, almond flour, and egg. Mix until it forms a dough.
Press the dough evenly onto the prepared sheet pan to form a thin pizza base. Bake in the preheated oven for 15 minutes or until it starts to firm up.
While the crust bakes, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until fully cooked, then shred or dice into bite-sized pieces.
Toss the cooked chicken with buffalo sauce ensuring each piece is evenly coated.
Remove the partially baked crust from the oven. Evenly distribute the buffalo chicken over the crust followed by the sliced bell peppers and red onion.
Sprinkle the low-fat mozzarella cheese on top.
Return the sheet pan to the oven and bake for an additional 10-12 minutes or until the cheese has melted and the vegetables are tender.
Remove from the oven, slice, and serve immediately.