Description
A low-carb casserole featuring tender chicken, cauliflower rice, pizza sauce, and melted mozzarella. A healthy twist on classic pizza.
Ingredients
1.5 lbs Chicken Breast
3 cups Frozen Cauliflower Rice
1.5 cups Pizza Sauce
1 cup Shredded Mozzarella (Tillamook or Cabot)
8 oz Fresh Mozzarella Balls, drained (Tillamook or Cabot)
2 Roma Tomatoes, sliced
1 Tbsp Olive Oil, divided
0.2 oz Fresh Basil, minced
1.5 tsp Salt, divided
1 tsp Garlic Powder
1/2 tsp Ground Black Pepper
Instructions
1. Preheat oven to 375°F. Season chicken with garlic powder, black pepper, and 1 tsp salt.
2. Heat 1/2 Tbsp olive oil in a non-stick pan over medium heat. Cook chicken 8–10 minutes, turning halfway through, until fully cooked.
3. Slice tomatoes and mince basil. Set aside.
4. Add remaining olive oil to the pan. Cook cauliflower rice with a pinch of salt until tender.
5. Cut cooked chicken into small cubes. In a mixing bowl, combine chicken, cooked cauliflower rice, and pizza sauce. Mix thoroughly.
6. Spray a 9″x13″ baking dish with non-stick spray. Layer half of the chicken mixture evenly in the dish. Spread shredded mozzarella over the first layer.
7. Add remaining chicken mixture on top. Evenly distribute sliced tomatoes and mozzarella balls. Sprinkle minced basil on top.
8. Bake 20 minutes at 375°F until bubbly around edges. Broil 1–2 minutes to brown cheese lightly.
9. Serve hot and enjoy.
Notes
Use frozen or fresh cauliflower rice. Avoid overcrowding the pan to prevent excess moisture.
Let chicken rest after cooking to retain juices.
Customize with additional low-carb vegetables if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to four days and reheated gently.
High-quality cheese such as Tillamook or Cabot ensures smooth melting and rich flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Low Carb
- Method: Sauté, Bake
- Cuisine: American