I was browsing through the internet and read that 98 percent of Americans eat pizza, with 54 percent saying they "love pizza." I think the love of pizza would be higher but I know some of my healthy warriors are saying they do not love pizza because they feel pizza is fatty, and high in carbs.
I decided to try out a new recipe that can help those who want a low-carb, and keto-friendly pizza recipe. This Cauliflower BBQ Chicken Pizza recipe is high in protein, tasty, and easy to make. Yes, cauliflower as the base "aka" the crust and build your pizza with your favorite high protein and veggies you love.
I paired this pizza with a delicious blackberry salad with a homemade balsamic vinaigrette dressing that you will lick your fingers it is so good.
This recipe is a great dinner night meal or a lunch meal prep.
Remember, "I cook it, I eat It, so I know you'll love it." Enjoy!
Pizza Ingredients:
1 head cauliflower
2 tablespoons olive oil
salt and pepper
1/2 cup almond flour (or almond flour/meal)
2 eggs
2 teaspoons Italian seasoning
1/2 cup barbecue sauce
1 cup cooked, shredded chicken
3/4 cup shredded Mozzarella cheese
thinly sliced red onions
fresh cilantro
Balsamic Vinaigrette Dressing
2 tablespoons aged balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon Splenda brown sugar
1/4 teaspoon kosher salt
6 tablespoons olive oil
Salad Ingredients:
1 cup ripe blackberries
8 cups baby greens mix (we used baby spinach and arugula)
2 ounces soft goat cheese, crumbled
1/4 cup smoked salted almonds (or any almonds)
Pizza Directions:
Preheat the oven to 450.
Chop the cauliflower into medium pieces.
Heat a large skillet over high heat. Add the oil and heat until shiny. Place the cauliflower in the hot oil, stir to cover with oil, and place a lid on the skillet. Note: Check skillet every few minutes to keep cauliflower from burning, but let it get a nice browned roasted outside.
Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes.
In a blender or large food processor, place eggs, almond flour, and seasoning. Place cauliflower in blender and puree until you have a semi-smooth, thick batter.
Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have about a 1/2 inch thick crust or thinner if desired.
Bake the crust for about 20 minutes, checking occasionally to keep from burning. Note: Crispy edges are good to me, so I recommend letting it brown a little bit more than a normal crust add 5-8 minutes.
While crust is cooking, coat chicken with barbecue sauce. When the crust is cooked through and golden brown, remove and top with barbecue chicken, half the cheese, red onion, and the rest of the cheese.
Bake for 10-15 minutes or until cheese is melted and golden.
Salad & Dressing Directions
While the pizza is baking, you can make the salad. Start with the balsamic vinaigrette dressing.
In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, Splenda brown sugar, and salt until fully combined.
Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it semi-smooth. Serve immediately. Store refrigerated and bring to room temperature before serving. Note: dressing will keep for at least 2 weeks
Next, wash the blackberries.
Place the greens on plates, then top with blackberries, goat cheese crumbles, and almonds.
Top the pizza with cilantro, slice, and serve with the salad and drizzle with the desired amount of dressing.
Enjoy
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