Preheat oven to 400 F, and place almonds on a baking sheet.
Toast almonds for 7 to 10 mins until lightly golden brown. Remove and cool.
Add almonds and all the pesto ingredients to a processor, and pulse until combined and texture of pasty sauce.
Pour into a bowl and set aside. Skip above directions if using store bought pesto.
Preheat oven to 400 F.
In the same processor (no need to rinse out), add cauliflower florets and pulse until texture of rice. Steam or microwave for 3 to 5 minutes until semi soft.
In a 9 x 13 baking pan or casserole dish, pour about a ⅓ cup of the pesto sauce into the dish and spread around the bottom of the baking dish.
add cauliflower rice to the baking dish over the sauce. Add a couple tbsps of pesto to the top of the cauliflower rice (as seen in photo above).
Place chicken breasts on top, and add a tablespoon of pesto to the top of each piece of chicken (as seen in photo above).
Place tomato slices on top and sprinkle grated mozzarella cheese over the top.
Bake for 35 to 45 minutes, or until chicken is done (depends on whether fresh or frozen and chicken thickness).