Monthly Archives: February 2013

Chicken, Mushroom, and Pesto “Pizza” (Medifast)

This recipe uses cauliflower to make the pizza crust instead of regular pizza dough. For the recipe for my cauliflower dough, go to I put the sauce and toppings on my crusts right after the crusts come out of the oven, so the oven is already heated to 350 and the crusts are still on the cookie sheets. This recipe makes enough sauce and toppings for 2 pizzas.

Chicken Mushroom Pesto "Pizza"

Ingredients for Pesto Sauce

(Makes 1/2 cup)

  • 1 tsp basil paste
  • 1/2 cup parsley, finely chopped
  • 1/4 cup Parmesan cheese, grated
  • 1 clove of garlic, finely chopped
  • 1/2 teaspoon lemon juice
  • 1/2 tsp olive oil
  • Dash of salt and pepper

Ingredients for Toppings

  • 1/4 cup of pesto sauce (ingredients listed above, recipe listed below)
  • 8 oz fresh baby bella mushrooms, diced
  • 3 chicken breasts, cut into small cubes
  • 1 teaspoon dried sweet basil
  • 1/2 teaspoon garlic powder
  • 1/2 cup Reduced Fat 2% Mozzarella cheese
  • 1 clove of garlic, finely chopped

1.Combine all of the pesto sauce ingredients into a small mixing bowl and mix well or place all ingredients into a food processor and blend until well mixed.

2.Add the mushrooms and garlic to a medium skillet. Lightly season with salt. Cook over medium heat until mushrooms are tender, about 5 minutes.

3.In a large skillet, add the diced chicken breast and top with the dried sweet basil and garlic powder. Cook the chicken over medium-high heat until they are cooked through, about 10 minutes, flipping the chicken half way.

4. Divide the pesto sauce into 2 even parts. Spread 1/2 of the mixture onto each pre-baked pizza crust.

5. Divide the mushrooms, chicken, and cheese into two equal parts. Top the pesto sauce with the mushrooms, followed by the chicken, and finally the mozzarella cheese. If desired, sprinkle some Italian seasoning on top of the cheese.

6. Place the pizzas back in the oven and cook for 5 minutes, or until cheese is melted.

Recipe created by Me : D


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Cauliflower Pizza Dough (Medifast)

Serving size is one pizza crust about the size of a dinner plate, minus the rim. You can make several batches and cook them at the same time and freeze some for later use. You could also make several small circles and make mini pizzas.

Cauliflower Crust
Cauliflower Pizza Crust Seasoned


  • 1 cup or 100 grams grated raw cauliflower (I used a food processor and it works like a charm. Perfect consistency in 5 seconds)
  • 1/4 cup egg beaters
  • 1/4 cup Reduced Fat 2% Mozzarella cheese

1. Heat oven to 350. Line a cookie sheet with parchment paper and spray parchment paper lightly with PAM.

2. Combine all ingredients in a small mixing bowl until well blended.

The circular pizza crust featured above has no extra ingredients. The square pizza dough has 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of salt added. I prefer the seasoned dough better, but that’s just me. Feel free to spice it up with whatever you like.

3. Pour the cauliflower mixture onto the parchment paper. Use the back of a spoon to spread the mixture into a circle roughly the size of a dinner place without the rim.

I found that the thicker the crust, the better it holds up to toppings. Aim for a thickness between 1/4 and 1/2 an inch. I prefer 1/2 an inch, but again, that’s just me. 1/4 of a inch may not hold up depending on the toppings you choose.

4.Bake for 15 minutes, then remove the crust from the oven and use a spatula (or 2) to flip the crust. If you notice that the crust is still doughy or too flimsy to flip, put it back in the oven, cook for another 5 minutes, then attempt to flip it. If cooked properly, the underside of the crust will now have grill marks.

5. Place the now flipped crust back into the oven and cook for 10 more minutes.

6. Remove the crust from the oven. Add the sauce and toppings you desire, and pop it back into the oven for 5 – 10 minutes.

Recipe found at Sandy’s Kitchen


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