So… In our house we have been searching for a delicious pizza that ticks all of the boxes and the taste box as well!
This recipe for Cauliflower Crust Grilled Chicken and 3 Cheeses Pizza (created by Sonia from the Healthy Foodie) meets every criteria – taste, non crumbly crust, delicious and the ability to eat with your hands!
Try it for yourself or visit her healthy foodie blog for more great recipes.
{Image credit – Sonia from The Healthy Foodie Blog}
CAULIFLOWER CRUST GRILLED CHICKEN AND 3 CHEESES PIZZA
Ingredients
For the Crust
- 350g cauliflower, grated
- 1/4 cup coconut flour
- 2 tbsp almond flour
- 1/4 teaspoon salt
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp nutritional yeast
- 2 large eggs
For the Sun-dried Tomato Pesto
- 75g sun-dried tomatoes
- 1 large garlic clove
- 2 tbsp avocado oil
- Generous pinch salt and pepper
- 8-10 walnut halves
- 16-20 large fresh basil leaves
- 3-5 tbsp water
For the Garnish
- 150g leftover grilled chicken, cut into bite size chunks
- 100g mozzarella, grated
- 30g blue cheese, crumbled
- 30g soft goat cheese, crumbled
- 5-6 walnut halves, chopped
- A handful of fresh arugula leaves
INSTRUCTIONS
The Crust
- Place a pizza stone or baking sheet in the oven and preheat oven to 475F.
- Use a box grater or the grater disc of your food processor to grate the cauliflower.
- Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don’t be afraid to squeeze. If you don’t have a fine mesh sieve, you could also dump the cauliflower onto a clean tea towel, let it cool for a few minutes then wrap it like you would a candy and squeeze the heck out of it by wringing the towel.
- Add the cauliflower into a bowl, along with the rest of the ingredients. Mix well by hand until all the ingredients are well incorporated and resemble dough.
- Place a piece of parchment paper onto a cutting board and dump your dough smack in the center. Form it first into a ball, then flatten it down gently with your fingers and form it into a nice, flat disc or approximately 8 to 10 inches in diameter. If you want a ticker border, you will have to also form that with your fingers, as the dough won’t rise.
- Use the cutting board to slide your crust onto the hot pizza stone or baking sheet that’s been sitting in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown; remove from oven by sliding it back onto your cutting board.
- While the crust is in the oven, prepare the sun-dried tomato pesto
The Sun-dried Tomato Pesto
- Add the sun-dried tomatoes, garlic, avocado oil, salt, pepper and walnuts to the bowl of a small food processor and process until reduced to a crumbly puree. Add fresh basil leaves and pulse a few times until fully incorporated. Add the water, one tablespoon at a time and process until fully incorporated. Add as much water as necessary to reach the desired, “spreadable” consistency, which should be 3 to 5 tablespoons (depending on how moist your sundried tomatoes were to begin with)
The Garnish
- After the crust comes out of the oven, spread as much or as little sun-dried tomato pesto as you like over the entire surface of the crust (I used about half the recipe)
- Top with grated mozzarella cheese, followed by the grilled chicken, walnuts, half the goat and half the blue cheese.
- Place in the oven and bake for 8-10 minutes, until the cheeses are melted and start to get bubbly and golden around the edge.
Take pizza out of the oven and sprinkle with the remaining goat and blue cheeses. Top with a handful of arugula leaves, cut into 4 to 6 slices and serve.
Trust us! You HAVE to try this! It’s definitely a meal the whole family will enjoy – you can even customise the toppings to suit each individual’s taste!