Simply Press ctrl+p or command+p to print this page. Click Here to Go Back to the Recipe


  • 1 cup Cauliflower Grated
  • 1/4 cup Egg Beaters
  • 1/2 cup Reduced Fat Mozzarella Cheese Shredded
  • 21/4 oz Cooked Chicken Breast Chopped
  • 1/2 cup Spinach
  • 2 slice Light Garlic and Herb Cheese Wedges
  • 2 tbsp Half and Half
  • 2 tsp Reduced Fat Parmesan Cheese Grated
  • 1 can Cooking spray
  • 3
  • 1
  • 1
    Healthy Fat
  • 3


  1. Preheat oven to 425*F. Place parchment paper on a cookie sheet and spray lightly with cooking spray.
  2. Crust: Combine grated cauliflower, egg beaters, and 1/4 cup mozzarella cheese until mixed together completely. Spoon mixture on prepared cookie sheet with parchment paper. Using the back of a spoon to thin out mixture and form a circle about the size of a dinner plate without the rim. Bake for 30 minutes. Then flip the crust over and bake an approximately 10 minutes. Or until it appears done and then set aside.
  3. Toppings: Chop 2.25 oz. of cooked chicken breast, add to 1/4 cup of mozzarella cheese and 1/2 cup spinach (Cooked, drain out excess water, chopped).
  4. Alfredo Sauce: In a small saucepan combine 2 Light Garlic and Herb Cheese Wedges, 2 tbsp., 2 tsp. grated parmesan. Cook over a medium low heat, bringing to a boil and stir constantly until the sauce is bubbly and has thickened. Remove from the heat and stir in the cooked chicken. Then set aside.
  5. Take the crust and top it with the cooked spinach. Then spread the chicken mixture over the spinach. Top with 1/4 cup of mozzarella cheese. And if desired additional toppings like diced tomatoes or olives if your plan allows.
  6. Broil the pizza just until the cheese is melted. Watch closely to keep from burning the pizza.

Subscribe to our Newsletter

Subscribe to our newsletter and get lean and green recipes delivered right to your email inbox!