YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Roasted Vegetables
Savor a nutritious twist on a classic pizza by enjoying a crispy cauliflower crust crowned with a vibrant medley of roasted vegetables and tender grilled chicken. This meal harmonizes textures and flavors with its crunchy base, melty mozzarella, and aromatic roasted peppers and onions, making every bite a satisfying blend of comfort and health.
INGREDIENTS
150g riced cauliflower
1 large egg white (33g)
1/2 cup shredded part-skim mozzarella (56g)
2 tbsp tomato sauce (30g)
50g red bell pepper
50g zucchini
30g red onion
3 oz grilled chicken breast (85g)
PREPARATION
Preheat your oven to 425°F.
Mix the riced cauliflower with the egg white and half the shredded mozzarella in a bowl. Season lightly with salt and pepper, then press the mixture onto a parchment-lined baking sheet into your desired pizza crust shape.
Bake the cauliflower crust for 15-20 minutes until firm and just starting to become golden at the edges.
While the crust bakes, dice the red bell pepper, zucchini, and red onion. Toss the vegetables with a drizzle of olive oil, salt, and pepper, and spread them out on a separate tray.
Roast the vegetables in the oven for about 10-12 minutes until tender and lightly caramelized.
Once the crust is ready, spread the tomato sauce evenly over it, then sprinkle the remaining mozzarella cheese on top.
Layer the roasted vegetables evenly over the pizza and top with sliced grilled chicken breast.
Return the assembled pizza to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh basil if desired, slice, and serve hot.