NUTRITION

SERVINGS

INGREDIENTS

1 cup Cauliflower, riced (107g)

1 large Egg

2 tbsp Parmesan Cheese (10g)

3 oz Chicken Breast, cooked

1/2 cup Bell Pepper, sliced (75g)

1/2 cup Zucchini, sliced (68g)

1/4 cup Tomato Sauce (62g)

1 tsp Dried Oregano

1 tsp Dried Basil

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  In a food processor, blend the cauliflower until finely riced. Transfer to a microwave-safe bowl, cover, and microwave for 4-5 minutes until softened.

• 3

  Allow the cauliflower to cool slightly, then mix in the egg, Parmesan cheese, dried oregano, and dried basil. Season lightly with salt and pepper if desired.

• 4

  Place the cauliflower mixture on the prepared baking sheet and press it into a thin, even circle to form your crust.

• 5

  Bake the crust in the preheated oven for about 15 minutes, or until it starts to turn golden and become crispy.

• 6

  While the crust bakes, prepare the toppings. Toss the sliced bell pepper and zucchini with a dash of olive oil, salt, and pepper, then roast them in the oven or a skillet until tender.

• 7

  Once the crust is ready, remove it from the oven and spread the tomato sauce evenly over the top.

• 8

  Layer the cooked, sliced chicken breast evenly on the sauce, then add the roasted vegetables over the chicken.

• 9

  Return the pizza to the oven and bake for an additional 7-10 minutes, allowing the toppings to meld and the edges of the crust to crisp further.

• 10

  Remove from the oven, let cool slightly, and serve warm.