Chicken Pesto Pizza with a Cauliflower Crust

By Nikki Sheriff

Using a cauliflower crust is a great way to cut your carbs. Add this amazing pesto chicken topping and you have a dish that everyone will enjoy.

Chicken Pesto Pizza with a Cauliflower Crust
  • Crust:

  • 1 small head of cauliflower

  • 1/4 cup fresh grated parmesan cheese

  • 1/4 cup shredded monterey jack cheese

  • 1/2 tsp dried basil

  • 1/2 tsp dried oregano

  • 1/2 tsp garlic salt

  • 1 egg

  • Pesto: (1 cup bottled pesto may be substituted)

  • 1 cup fresh basil

  • 1/4 cup pine nuts

  • 2 cloves garlic, minced

  • 1/4 cup fresh grated parmesan cheese

  • 1/4 cup olive oil

  • pinch sea salt

  • fresh ground pepper to taste

  • Toppings:

  • 1 chicken breast, cooked and shredded

  • 6 thin slices of a roma tomato

  • 1 cup shredded mozzarella cheese

  • 1/4 cup fresh grated parmesan cheese

  1. To make the crust, trim and wash cauliflower florets (not including the stems).

  2. Pulse in a food processor until fine.

  3. Pour into a microwave safe bowl and microwave covered for 5 minutes.

  4. Lay out a clean kitchen towel and lay paper towel over it. Pour the steamed cauliflower onto the towels and let cool slightly.

  5. Once cool enough to handle, wrap up the steamed cauliflower and wring out as much liquid from the cauliflower as possible.

  6. Pour into a bowl and mix with cheeses and seasonings listed above under "crust".

  7. Add the egg and mix with your hands and shape into a ball.

  8. Preheat oven to 450 degrees F, placing a baking sheet in the oven to heat up.

  9. Lay out a piece of parchment paper and press and shape the cauliflower mixture into the shape of a pizza, about 1/4 inch thick.

  10. Once the oven is preheated, carefully lay the parchment paper with crust onto the baking sheet and bake for 10-12 minutes, or until lightly golden brown.

  11. While the crust is baking, make the pesto if using fresh pesto (or you could use bottled pesto).

  12. For the pesto, pulse the basil, pine nuts, garlic and parmesan cheese in a food processor until well mixed.

  13. Turn on the food processor and slowly drizzle in the olive oil, followed by the salt and pepper. Let it puree until well incorporated.

  14. Mix half of the pesto with the shredded chicken and set aside.

  15. When the crust is baked, remove from the oven and spread the other half of the pesto onto the crust, like pizza sauce.

  16. Top with the chicken mixed with pesto, the tomato slices, and both cheeses.

  17. Bake 5-7 minutes until the cheese is melted.

  18. Slice into 8 slices and serve.

Nutritional Facts

Calories 279
Total Fat 21g
Saturated Fat 7g
Sodium 532mg
Carbohydrates 4g
Dietary Fiber 2g
Protein 18g

chicken dinner main dish calcium vitamin d b vitamins gluten free bake

4 replies

Bayberry 2016-04-22 08:51:56 -0500 Report

great recipe, but you need to watch the fat grams-21g in this recipe per 1/8 of this recipe and 532mg sodium- needs to be reevaluated

esop 2014-09-11 16:58:17 -0500 Report

I will be trying this, thanks. I now see how I can still eat the foods I love.

evaziem 2014-03-25 16:39:33 -0500 Report

This is fantastic!
No flour, no sugar!! Only complex carbs, no simple ones.
Pure Paleo Diet recipe.