Thai Peanut Chicken Pizza

Ingredients:

Crust:

1 cup raw cauliflower, grated, or 100 grams (2 greens)

¼ cup egg beaters (1/8 lean)

¼ cup 2% reduced fat mozzarella cheese, shredded (2/8 lean)

Peanut Sauce:

2 tbsp PB2 (1 snack)

1 Tbsp Walden farms sesame ginger dressing (1 condiment)

Toppings:

1 tsp teriyaki sauce (1 condiment)

1 tsp low sodium soy sauce (1/2 condiment)

5 oz raw chicken to yield 2 ½ oz chicken (3/8 green)

¼ cup 2% reduced fat mozzarella cheese (2/8 lean)

¼ cup or 26 grams of bean sprouts (1/2 green)

2 Tbsp red pepper or 18.6 grams (1/4 green)

2 Tbsp green onion or 12.5 grams (1/4 green)

1 Tbsp cilantro, chopped (optional)

Directions:

Marinade raw chicken in teriyaki and soy sauce overnight. Discard marinade. Cook chicken until done. Chop into small pieces. Make sure you are getting 2.25 oz cooked chicken. Set aside. Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and lightly spray with cooking spray. Combine grated cauliflower, egg beaters, and ¼ cup cheese until mixed completely. Spoon mixture on prepared pan with parchment paper. Use the back of the spoon to thin out the mixture and form a circle about the size of a dinner plate without the rim. Bake for 25-30 mins. Flip the crust over and cook for an additional 10-15 minutes. Combine PB2 and Walden dressing. Add the chicken and stir until blended. Spread the chicken mixture over the crust. Top with Veggies. Sprinkle ¼ cup cheese over the top. Broil until cheese is melted, about 5 minutes.

Servings: 1 complete lean and green meal with 2 ½ condiments and 1 snack

Source: http://www.sandyskitchenadventures.com/2011/04/thai-chicken-pizza.html