Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the cauliflower crust by steaming the riced cauliflower with 1/2 cup of water until tender. Drain and squeeze out excess water using a cheesecloth or clean kitchen towel.
3. In a bowl, mix the steamed cauliflower, egg, Italian seasoning, nutritional yeast, and shredded mozzarella until fully combined.
4. Spread the mixture evenly into small pie tins or one large pie pan. Press firmly to form a solid crust.
5. Bake the crust in the preheated oven for 20-25 minutes, or until golden brown and set.
6. In a skillet over medium heat, sauté the cubed chicken breast until fully cooked.
7. Add the zucchini, celery, mushrooms, and green beans. Cook until the vegetables are tender, about 5-7 minutes.
8. Stir in the Italian seasoning, garlic powder, and onion powder.
9. In a small bowl, whisk together the chicken broth and almond milk. Pour this mixture into the skillet and simmer for 5 minutes, allowing the sauce to thicken slightly.
10. Pour the prepared filling into the baked cauliflower crust(s).
11. Return to the oven and bake for an additional 10-15 minutes, or until the filling is bubbly and lightly browned on top.
12. Let cool for a few minutes before serving. Enjoy!