CHICKEN ALFREDO “PIZZA”

CHICKEN ALFREDO “PIZZA”

Ingredients:
Crust
1 cup or 100 grams of grated raw cauliflower
1/4 cup egg beaters
1/4 cup Reduced Fat 2% Mozzarella cheese

Toppings
2.25 oz chicken, cooked and chopped
1/4 cup Reduced Fat 2% Mozzarella Cheese
To make the Alfredo Sauce
2 Light Garlic and Herb Cheese Wedges – 2 condiments
2 tbsp Half and Half (2/3 healthy fat)
1.5 tsp Reduced Fat Parmesan, grated – 3/4 condiment
1/8 tsp Molly McButter (1/4 condiment)

Directions:
Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and spray lightly with cooking spray. Combine grated cauliflower, egg beaters, and 1/4 cup cheese until mixed completely. Spoon the mixture on a prepared pan with parchment paper. Use the back of a spoon to thin out the mixture and form a circle about the size of a dinner plate without the rim. Bake for 30 minutes. Flip the crust over and bake for an additional 10 minutes. Oven times may vary. Set aside.
Prepare Alfredo sauce by combining all ingredients for the sauce in a very small saucepan over medium-low heat. Bring to a boil and stir constantly until the sauce is bubbly and thickened. Remove from heat and stir in chicken. Set aside.
Top the crust with the chicken mixture over the spinach. Top with 1/4 cup mozzarella. Broil until cheese is melted.

Serves 1 – with a full lean, 2 greens, and 3 condiments (can top with one serving of veggies like spinach or mushrooms)