If you tried cauliflower pizza crust yet, honestly, you don’t know what you’re missing. If you have, I hope you managed to get it where it tastes as amazing as this one right here! NO MORE SOGGY, Mush pizza! This one you can actually pick up with your hand! For an added KICK, I used spicy red pepper sauce instead of regular tomato sauce. This is how it’s done:
Spicy Pesto Chicken Cauliflower Pizza
1 head of cauliflower cooked, riced
1 cup low fat shredded low fat mozzarella
1 egg and 1 egg white (or 2 eggs)
2 tbsp fresh parsley (may use dried)
Salt and pepper to taste
️Oregano to taste
️1 tbsp minced
1/4 cup tbsp diced onion
1/4 tsp onion powder
1/4 cup spicy red pepper sauce (may sub tomato sauce)
2 tbsp my superfood pesto
1 Large Heirloom tomato, chopped
A handful of Basil
1/2 cup chopped mixed bell peppers
3 Oz baked chicken, chopped
Prehead oven at 425-450deg.
The secret: Extract all excess water! 1/2-1 cup is not uncommon moisture from riced cauliflower (that means you boiled it until tender and either “riced” with a grater or pulsed coarsely in a food processor so that it resembles rice) and then, using a strainer, cheese cloth or paper towel squeeze all excess moisture OUT! Make sure it is dry! This is the secret to the crispy crust and too much moisture will cause crust to fall apart.
Add all the ingredients to it and mix with with a wooden spoon.
Pat down over an non stick sprayed pizza pan or cookie sheet and place in oven at 450deg for about 15-20 min or until it starts to brown. Take it out, spread sauce and pesto and Arrange your ingredients over the top and make it your own. May leave out sauce and make white pizza variation instead and it will still be delicious!
Return to oven under broiler on high for 2-3 minutes. That’s it!! I hope you love it!
Xoxo, Ana ?
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