Chicken and Vegetable Pesto Cauli Crust Pizza

Firstly an apology by getting you all excited with the mention of pesto- unfortunately this is poor mans pesto tonight! Toppings can be adjusted, just make sure you get your full protein allowance if you are not using chicken.

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  1. Begin by making the cauli crust base- blend 50g cauliflower until it resembles breadcrumbs. Place in a bowl and mix in one egg and 40g of cottage cheese. Add in black pepper, mixed italian seasoning, and a smidge of oregano.
  2. Mix altogether and then pour out onto a round baking tray that has been lined with greaseproof paper.
  3. Bake at 210c for 15 minutes.
  4. Meanwhile, prepare the toppings by blending a large handful of fresh basil with 2 cloves of crushed garlic, a few sprays of frylight and a few drops of water until it resembles a pesto.
  5. I cooked 60g of chicken in a pan, lightly seasoned, but you could prepare this element in advance when cooking a different chicken dish.
  6. When 15 minutes are up, take out the pizza base and spread the pesto over it.
  7. Measure out 40g of fat free cottage cheese and place in little dollops all over.
  8. Scatter the chicken and 30g of sliced courgette and green pepper over and bake for a further 7 minutes.
  9. Slide a knife under the pizza base to separate from the greaseproof paper and then slide onto a plate and serve.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

 

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