- 1 medium head cauliflower, cut into florets
- 1 Egg
- ½ cup shredded, low-fat mozzarella cheese
- 1 tsp dried oregano
- 2 Tbsp ranch dressing mix
- ½ cup plain, low-fat Greek yogurt
- ¼ cup regular cream cheese, softened
- ¼ cup chopped scallions
- 6 slices turkey bacon
- 1 cup shredded, low-fat cheddar cheese
- 8 ounces cooked and chopped chicken breast
- 1 cup shredded iceberg lettuce
- ½ cup diced tomatoes
Preheat oven to 425°F.
Place cauliflower florets in a food processor and pulse until they become very fine rice-like pieces.
Place cauliflower “rice” in microwave-safe bowl, and cook for 7 to 8 minutes, stopping midway to stir.
Once cooled, transfer the “rice” to a cheesecloth or clean, thin dishtowel, and squeeze out as much liquid as possible.
In a large bowl, combine “rice”, beaten egg, mozzarella, and oregano, until thoroughly mixed. Press the mixture out into the shape of a pizza crust, about ⅓-inch to ½-inch thick (make sure crust isn’t too thin), onto a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, until crust is firm, and light brown.
Meanwhile, combine ranch dressing mix, Greek yogurt, cream cheese, and scallions. Cook turkey bacon according to package directions, and chop into small pieces.
Once crust is cooled, spread ranch mixture evenly onto crust. Top with half of the cheese, chicken, remaining cheese, and bacon. Cook an additional 5 to 7 minutes, until cheese is melted and crust is golden brown. Top with lettuce and tomatoes, and serve immediately.
1 LEANER | 3 GREEN | 1 HEALTHY FAT | 3 CONDIMENTS
- Calories: 360
- Fat: 16g
- Carbohydrates: 15g
- Protein: 39g