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Chicken Alfredo Pizza

Traditional Alfredo sauce consists of butter and Parmesan cheese (and sometimes cream) — definitely not for the flat-belly lifestyle. This recipe for Chicken Alfredo Pizza, however, replaces those belly busters with (surprise!) pureed cauliflower and nonfat yogurt.

Prep time: 15 minutes

Cook time: 30 minutes

Yield: 8 slices

1 cup Alfredo Sauce (see the following recipe)

8 ounces chicken breast, butterflied

1/16 teaspoon salt

1/16 teaspoon pepper

1/2 teaspoon dried Italian seasoning

16 ounces whole-grain pizza dough, room temperature

1 cup shredded 2 percent mozzarella cheese

1 cup baby spinach

  1. Heat a grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and Italian seasoning.

  2. Grill the chicken for 2 to 3 minutes per side or until cooked through. Allow to rest for 10 minutes, and thinly slice the chicken into strips.

  3. Preheat the oven to 425 degrees F.

  4. Dust the pizza dough, rolling pin, and countertop with whole-grain flour to keep the dough from sticking. Roll out the dough into a thin circular pizza pie. Place on a baking stone or pizza sheet.

  5. Spread the Alfredo Sauce evenly on the pizza. Top with spinach, chicken, and mozzarella cheese.

  6. Bake the pizza for 18 minutes or until the crust begins to turn golden brown and the cheese is melted. Slice the pie into 8 even triangles.

Alfredo Sauce

16 ounces cauliflower, frozen

1 teaspoon olive oil

2 teaspoons garlic, minced

1/3 cup nonfat Greek yogurt

3/4 cup nonfat milk

1/4 teaspoon kosher salt

1/8 teaspoon pepper

  1. In a large microwave-safe bowl, heat the cauliflower for 8 minutes or until softened.

  2. In a small nonstick skillet, heat the olive oil over medium heat. Add the garlic and sauté just until fragrant, taking care not to burn it.

  3. In a blender, puree the cauliflower, oil, garlic, yogurt, milk, salt, and pepper until smooth and creamy.

Store any remaining Alfredo Sauce in an air-tight container or freeze it for later use.

Per serving: Calories 236 (From Fat 63); Fat 7g (Saturated 3g); Cholesterol 26mg; Sodium 458mg; Carbohydrate 29g (Dietary Fiber 6g); Protein 17g.

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