• NM

Cauliflower Crust Chicken Pesto Pizza

By Monica Winn

This is a significantly cleaner version of the much loved and craved pizza dish. An excellent way to manage calories, stay on track and enjoy as a family while achieving your health and fitness goals.


WHY CAULIFLOWER?

1. It’s high in anti-oxidants! - Cauliflower contains a ton of vitamin C and manganese, as well as carotenoids. This floret packs a punch in fighting free-radicals.


2. Cauliflower has anti-inflammatory properties - Due to its high vitamin K content, cauliflower helps to reduce inflammation. It also has omega-3 fatty acids, the same healthy fats found in salmon and flax seeds, but with the added bonus of practically no calories.


3. Fiber! - The average daily recommendation for fiber exceeds 25 grams. Eat some cauliflower and you’ll be contributing over 3 grams to your daily total, helping cleanse your digestive tract.


4. Increased blood flow - Decrease chronic ailments such as atherosclerosis, a leading cause of heart attack and stroke. Cauliflower can help keep your blood flowing to essential organs of the body!


5. Vitamin packed - Cauliflower boasts a cornucopia of B vitamins: 1, 2, 3, 5, 6, and 9 to be exact. That includes folic acid, so if you are pregnant or planning to become pregnant, be sure to add this vegetable to your weekly consumption.


Ingredients

Crust:

  • Full head of cauliflower florets only

  • 2 cloves minced garlic

  • 2 tsp oregano

  • 2 tsp basil

  • 1 cup low fat or skimmed mozzarella cheese

  • 2 eggs (beaten)

Additional Ingredients:

  • Thinly sliced cooked chicken breast

  • Basil Pesto

  • Chopped zucchini, red pepper, green pepper, mushrooms, red onion

  • ¼ low fat or skimmed mozzarella cheese


Instructions

1. Preheat oven to 400

2. Using a cookie sheet or a pizza tray, coat with cooking spray or line with parchment paper

3. Using only the florets of the cauliflower, use a cheese grate or finely chop into rice size pieces (should measure two cups or slightly more)

4. In a non-stick skillet, sauté the cauliflower for approximately 6 minutes over medium heat, until the cauliflower turns slightly translucent.

5. Combine all crust ingredients in a large bowl.

6. Spread the dough over the cookie sheet or pan ensuring it does not exceed more than 1/3 inch thickness.

7. Bake in the oven for approximately 30mins or until the crust is golden brown

8. Remove crust from oven, glaze with a light layer of pesto and top with suggested toppings: chicken breast, zucchini, red and green pepper, mushrooms and red onion.

9. Add an additional ¼ cup of shredded cheese to bond the toppings if desired.

10. Broil for 5 minutes to melt the cheese, and enjoy!


Note: Pre roast your vegetable toppings as the pizza only needs a slight broil at the finish


© 2018 by Natural Muscle Media