YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Sheet Pan Pizza with Fresh Vegetables
Enjoy a lively twist on traditional pizza with our Crispy Buffalo Chicken Sheet Pan Pizza. This creative dish features tender, spicy buffalo chicken atop a light, cauliflower-based crust with a melty layer of part-skim mozzarella and a colorful medley of fresh bell peppers and red onions. Finished with a cooling Greek yogurt drizzle and a sprinkle of cilantro, it’s a flavor-packed, nutrient-balanced meal ideal for a satisfying dinner.
INGREDIENTS
4 oz Chicken Breast
2 Tbsp Buffalo Sauce
1 cup Cauliflower (shredded)
1/4 cup Part-Skim Mozzarella Cheese
1/8 cup Extra Part-Skim Mozzarella Cheese
1/4 cup Red Bell Pepper (diced)
1/4 cup Red Onion (sliced)
2 Tbsp Nonfat Greek Yogurt
1 Tbsp Fresh Cilantro
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Season the 4 oz chicken breast lightly with salt and pepper, then bake it on the sheet pan for 15-18 minutes until just cooked through. Once done, let it cool and then shred or dice into bite-sized pieces.
Meanwhile, prepare the cauliflower crust by placing 1 cup of shredded cauliflower in a bowl. Microwave for 5 minutes to soften and then squeeze out any excess moisture using a clean towel. Press the cauliflower evenly onto the lined sheet pan to form a thin pizza base.
Spread 2 tablespoons of Buffalo sauce evenly over the cauliflower base.
Evenly distribute the shredded chicken over the sauced crust. Sprinkle 1/4 cup plus 1/8 cup of part-skim mozzarella cheese on top.
Add diced red bell pepper and sliced red onion over the cheese.
Return the sheet pan to the oven and bake for an additional 8-10 minutes until the cheese is melted and slightly bubbly.
Once baked, remove the pizza from the oven. Drizzle 2 tablespoons of nonfat Greek yogurt over the top and garnish with a tablespoon of freshly chopped cilantro.
Slice and serve while warm, enjoying the balanced blend of spicy, crispy and fresh flavors.