Chicken Pesto Cauliflower Crust Pizza

Serves 4 – 6

Crust Ingredients:

  • 1 cauliflower, florets only
  • 3/4 cup almond flour
  • 3 organic & free-ranged eggs, beaten
  • 1 tbsp. dried oregano
  • Sea salt and ground black pepper to taste

Topping Ingredients:

  • Your favourite pesto (bought jar or make your own)
  • 1 chicken breasts, cooked and diced
  • 1 cup spinach
  • 1/2 cup crimini mushrooms, sliced
  • 1/2 onion, sliced
  • 1 medium tomato, sliced
  • 4 oz goat cheese

Preheat oven to 200C.  Line a baking tray with wax baking paper.  Coarsely chop cauliflower to place in food processor.  Process until it appears fine and rice-like in texture.  Place 3 cups of processed cauliflower in a mixing bowl and combine it with the almond flour, oregano and seasoning.  Mix with hands. Add the beaten eggs and pull the ingredients together until shaped into a ball. “Dough” will be looser and stickier than wheat flour dough.  Transfer to baking paper on the tray.  Flatten with hands making it uniform in thickness and the edges slightly higher. Bake for 25 minutes while you prepare the chicken and toppings.  Remove pizza crust from oven.  Spread your pesto as a base, and layer on your vegetables, chicken and dollops of goat cheese.  Place back in the oven for an additional 8-10 minutes or until the golden brown and the vegetables look cooked.  Remove, slice and serve with fresh herbs or arugula on top.

 

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