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Oh, y’all. This pizza is so delicious.
It’s the kind of pizza that you will think is so good that you’ll forget that it is made on a cauliflower pizza crust!
The whole recipe is meant to be really easy, but you will need to make my Low-Fat Alfredo Sauce to kick this recipe off! Don’t worry though, it isn’t a tough recipe to make either. Just requires a little stirring, a little chopping and some heat. Easy enough, right?
Ok, now the Low-Fat Alfredo Sauce is full of flavor and will really set this pizza apart, but the addition of the sauteed veggies using the the Trader Joe’s Vegan Basil Pesto sauce!! Guys, this basil pesto is probably the best pre-made basil pesto sauce that i’ve found! Check out my review of it HERE if you’re curious about how else to use the sauce, taste and price!
Hope you all enjoy the recipe!
The base of this white pizza is made with another recipe of mine- Low-Fat Skinny Alfredo Sauce
Go make this sauce first. I would suggest cutting the recipe in half if you just want to use it for this pizza. If you make the full recipe amount, you'll have a good amount left over to enjoy on some pasta later in the week!
Pre-heat your oven to 450 degrees. Then pre-bake your cauliflower crust. 6 minutes per side.
PRO-TIP: An easy way to flip the crust over is once you remove it from pre-baking on the first side, lay a baking sheet on top and flip it on the baking sheet. Then slide the un-baked side onto your baking stone. This is the best way I've found to flip the crust so both sides get pre-baked for 6 minutes.
BAKED CHICKEN: I used chicken tenders and soaked them overnight in Bolthouse Farms ranch yogurt dressing. Then I baked them in the oven for 35 minutes and oh, man! They were so juicy, flavorful and tinder. Then I thinly sliced the tenders longways to lay on the pizza!
Julienne the red onion, slice your portobello mushrooms and add into a skillet over medium heat with the tablespoon of olive oil, garlic and all the Trader Joe's Basil Pesto. Sautee together in the pan until the onions and mushrooms are soft. (About 6 - 8 minutes)
Once your crust is pre-heated, the low-fat alfredo sauce is made and the rest of your ingredients are cooked, it's time to make your pizza!
Layer your sauce on first, then layer on your chicken, sauteed veggies and then all the cheese.
Pop it in your oven on 450 for 15 minutes or until the cheese is bubbly and turning golden brown in a few places!
Serving Size 1 quarter
Servings 4
- Amount Per Serving
- Calories 340
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 6.25g32%
- Trans Fat 0g
- Cholesterol 42.5mg15%
- Sodium 673mg29%
- Total Carbohydrate 32g11%
- Dietary Fiber 3.5g15%
- Sugars 1.25g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
The base of this white pizza is made with another recipe of mine- Low-Fat Skinny Alfredo Sauce
Go make this sauce first. I would suggest cutting the recipe in half if you just want to use it for this pizza. If you make the full recipe amount, you'll have a good amount left over to enjoy on some pasta later in the week!
Pre-heat your oven to 450 degrees. Then pre-bake your cauliflower crust. 6 minutes per side.
PRO-TIP: An easy way to flip the crust over is once you remove it from pre-baking on the first side, lay a baking sheet on top and flip it on the baking sheet. Then slide the un-baked side onto your baking stone. This is the best way I've found to flip the crust so both sides get pre-baked for 6 minutes.
BAKED CHICKEN: I used chicken tenders and soaked them overnight in Bolthouse Farms ranch yogurt dressing. Then I baked them in the oven for 35 minutes and oh, man! They were so juicy, flavorful and tinder. Then I thinly sliced the tenders longways to lay on the pizza!
Julienne the red onion, slice your portobello mushrooms and add into a skillet over medium heat with the tablespoon of olive oil, garlic and all the Trader Joe's Basil Pesto. Sautee together in the pan until the onions and mushrooms are soft. (About 6 - 8 minutes)
Once your crust is pre-heated, the low-fat alfredo sauce is made and the rest of your ingredients are cooked, it's time to make your pizza!
Layer your sauce on first, then layer on your chicken, sauteed veggies and then all the cheese.
Pop it in your oven on 450 for 15 minutes or until the cheese is bubbly and turning golden brown in a few places!
Nice recipe