NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg

1/4 cup shredded Low-Fat Mozzarella Cheese

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  Prepare the cauliflower crust by mixing cauliflower rice with one beaten egg in a bowl. Spread the mixture onto a parchment-lined baking sheet, forming a thin, round crust. Bake for 12-15 minutes until it starts to crisp up.

• 3

  While the crust bakes, season the chicken breast with your preferred spices (salt, pepper, garlic powder, etc.) and cook in a pan over medium heat until fully cooked and golden on the outside. Once cooled, slice into bite-sized pieces.

• 4

  In a separate bowl, toss the red bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Roast these vegetables in the oven for about 10 minutes until they are tender.

• 5

  Remove the crust from the oven and layer the roasted vegetables evenly atop the crust, then distribute the sliced chicken pieces over the vegetables.

• 6

  Sprinkle the shredded low-fat mozzarella cheese over the toppings and return the pizza to the oven. Bake for another 5-7 minutes until the cheese has melted and the crust is crispy.

• 7

  Remove from the oven and let it cool for a minute before slicing and serving.