Cauliflower Crust Pizza

Ingredients
Nonstick spray
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional
Directions
1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425F.
2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in
a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave
and let cool.
3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat
into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10
to 15 minutes, or until golden.
4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes.
Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.








Tomato Sweet Potato Noodles with Roasted Artichokes and
Chicken
Author: Liz DellaCroce | The Lemon Bowl

Recipe type: Main

Ingredients
1 can quartered artichoke hearts
1 boneless chicken breast
1 tbsp olive oil + more to drizzle
1 large garlic clove, minced
1 pinch red pepper flakes (about tsp)
cup diced red onion
1 tsp dried oregano flakes
1 15oz can low-sodium diced tomatoes
salt and pepper, to taste
1 large (375g+) sweet potato, peeled and spiralized
freshly chopped parsley, to garnish

Instructions
1. Preheat the oven to 375 degrees. On a baking tray, lay out the artichoke hearts and drizzle
with olive oil. Season with salt and pepper. Bake for 30 minutes.
2. After 10 minutes of roasting the artichokes, place the chicken on a baking tray. Drizzle lightly
with olive oil and massage into chicken skin. Season with oregano, salt and pepper.
3. Bake the chicken and artichokes for the remaining 20 minutes. After 15 minutes, cut open
the chicken breast. If the inside meat is no longer pink and juices run clear, the chicken is
done. If not, cook another 5 minutes. Pull the chicken into strips and set aside, along with
the artichokes.
4. After you put the chicken into the oven, place a large skillet over medium-low heat. Add in
the tbsp of olive oil. Once the oil heats, add in the garlic and red pepper flakes. Let cook for
30 seconds and then add in the red onion. Cook the onion for 2 minutes and then add in the
tomatoes, oregano and season with salt and pepper.
5. Stir to combine and then add in the sweet potato noodles. Toss everything to combine and
place a lid on the skillet. Cook for 3 minutes, uncover and toss the noodles and then cook for
an additional 3-5 minutes or until the sweet potato noodles have reached your desired
doneness.
6. Once the noodles are done, uncover and add in the done artichokes and chicken. Toss to
combine and plate onto two bowls. Garnish with parsley and enjoy!

Nutrition Information
Serves: 2
Serving size: Platter
Calories: 397
Fat: 8.2 g
Saturated fat: 1 g
Unsaturated fat: 7.2 g
Trans fat: 0
Carbohydrates: 61.2 g
Sugar: 22.5 g
Sodium: 1470 mg
Fiber: 13.2 g
Protein: 24.4 g
Cholesterol: 45 mg