BBQ Chicken Cauliflower Crusted Pizza

Do you have any idea how much I don’t like cauliflower?  Probably not, but I’m just not a fan.  I think it’s bland and the smell alone when it’s cooking is hard for me to stomach.  That said, when I learned I could make a pizza crust using cauliflower rather than a high carb and gluten pizza dough crust I decided I had to give it a shot. 

My first attempt was with this Cauliflower Crusted Cheese Pizza,

and now with a BBQ Chicken Cauliflower Crusted Pizza.  In fact, I like this version so much I shared it with a group of cancer survivors and now they’re fans too!

As I mentioned before, this non-starchy vegetable is a cruciferous vegetable like cabbage and broccoli. High intake of cruciferous vegetables is associated with a lower risk of some cancers. They contain vitamins, minerals, and phytonutrients, or plant nutrients, that may help neutralize damaging toxins.  Next to broccoli, cauliflower contains the second highest level of glucosinolates which activates the body’s detoxification system, and may play a role in preventing various types of cancers.  In addition, cauliflower is low in calories, high in Potassium, and Vitamin C.

There are several steps to creating this pizza and all are quite simple.  You will need a food processor to pulse the cauliflower.  However, I’ve been told that Trade Joe’s has packages of Cauliflower Rice that is ready to go.  I’ve never used it so I can’t say it works the same.  I would however, be sure to squeeze any liquid out of the cauliflower as described in the directions below to insure the majority of the liquid is extracted. Of course, if you can pulse the cauliflower yourself, fresh is always best!!!

Here’s my recipe, I hope you’ll try it – it’s so good! I can honestly say, I like cauliflower when it’s in pizza.

Print Recipe

BBQ Chicken Cauliflower Crusted Pizza

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

BBQ Chicken

• 1 cup chicken, cooked and shredded
• 1/2 cup barbecue sauce
• ¾ - 1 cup mozzarella, shredded
• 1/4 cup red onion, thinly sliced
• 2 tablespoons cilantro, torn

Cauliflower Pizza Crust

• 1 head cauliflower, (stem removed)chopped
• 1 cup grated Parmesan
• 1/2 teaspoon dried Italian seasoning
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 egg

Directions:

1. Place a pizza stone in the oven or use a pizza pan; preheat to 475 degrees F.
2. Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I used a flour sack towel) and squeeze out as much liquid as possible.
3. To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
4. Line a pizza peel, pizza pan or baking sheet with parchment paper; liberally brush with olive oil (I used non-stick spray). Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
5. Remove the crust (or pizza pan) from the oven. Mix the chicken and barbecue sauce, top the pizza with the chicken, mozzarella and red onion and bake until the cheese is bubbling, about 10-15 minutes.
6. Scatter cilantro over the top. Slice and serve.

 

Enjoy!!!

 

Notes:

• Add roasted veggies, or any toppings you prefer.  Top with chiffonade of basil.
• If using a sauce, adding the cheese on the cooked crust first helps to keep the cauliflower crust from getting soggy.   Allow to cool slightly for easy pick-up.