YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Crust Pizza with Lean Chicken and Roasted Vegetables
Enjoy a light yet satisfying take on pizza, featuring a crispy cauliflower crust topped with lean chicken breast and a medley of roasted bell peppers, onions, and zucchini, finished with a tangy tomato sauce and a sprinkle of melted part-skim mozzarella. This dish delivers a balanced combination of protein and vegetables for a nutritious meal.
INGREDIENTS
2 cups riced cauliflower
1 large egg
1/4 cup shredded part-skim mozzarella cheese
3 ounces lean chicken breast
1/2 cup roasted mixed vegetables (bell peppers, onions, zucchini)
1/4 cup tomato sauce
1 teaspoon olive oil
PREPARATION
Preheat the oven to 425°F. In a bowl, combine the riced cauliflower and microwave for 4-5 minutes until soft. Allow it to cool slightly and then squeeze out any excess moisture using a clean towel.
Mix the cauliflower with the egg and shredded mozzarella cheese until well combined. Spread the mixture onto a parchment-lined baking sheet, forming a thin, even round crust.
Bake the crust for 12-15 minutes, or until it starts to turn golden and firm up.
While the crust is baking, season the lean chicken breast with your choice of herbs and a pinch of salt, then either grill or pan-sear until fully cooked. Cube or shred the chicken as desired.
In a small pan, lightly toss the mixed vegetables with 1 teaspoon of olive oil and roast them in the oven or sauté in the pan until tender.
Remove the crust from the oven, spread the tomato sauce evenly over the base, then top with the cooked chicken and roasted vegetables.
Return the pizza to the oven for an additional 5-7 minutes, allowing the toppings to heat through and the cheese to melt slightly.
Remove from the oven, slice, and serve immediately while warm.