NUTRITION

SERVINGS

INGREDIENTS

1 cup riced cauliflower (~107g)

2 tablespoons almond flour (~14g)

1 large egg white (~33g)

2 tablespoons low-sugar tomato sauce (~30g)

1/4 cup shredded low-fat mozzarella (~28g)

1/4 cup roasted red bell pepper (~38g)

1/4 cup roasted zucchini (~33g)

2 tablespoons roasted red onion (~20g)

3 ounces crispy chicken breast strips (~85g)

PREPARATION

• 1

  Preheat your oven to 425°F (218°C).

• 2

  In a bowl, combine the riced cauliflower, almond flour, and egg white. Mix until a dough forms; if too wet, add a tad more almond flour.

• 3

  Press the cauliflower mixture onto a parchment-lined baking sheet in a thin, even layer to form your pizza crust.

• 4

  Bake the crust in the preheated oven for about 12-15 minutes until it begins to firm up and turn lightly golden.

• 5

  Meanwhile, toss the red bell pepper, zucchini, and red onion with a pinch of salt, pepper, and a drizzle of olive oil. Roast them on a separate tray in the oven for 10-12 minutes or until they are tender and slightly caramelized.

• 6

  Remove the crust from the oven and spread the tomato sauce evenly over it.

• 7

  Arrange the roasted vegetables over the sauce. Add the crispy chicken strips evenly across the pizza.

• 8

  Sprinkle the low-fat mozzarella cheese on top.

• 9

  Return the assembled pizza to the oven for an additional 5-7 minutes, or until the cheese is melted and lightly bubbly.

• 10

  Allow the pizza to cool for a few minutes before slicing and serving.