Cauliflower Pizza With Balsamic Chicken and Mushrooms

9 04 2013

I’ve been seeing cauliflower pizza crust pics pop up all over Pinterest and I’ve been meaning to give this a whirl. Using cauliflower for the crust is a cool trick to eliminate traditional pizza dough and add another serving of veggies to your meal. Glad I finally tried this recipe, of course I did put my own riff on it…see below 🙂

Cauliflower Pizza

Cauliflower Pizza

Cauliflower Pizza With Chicken and Mushrooms

Cauliflower Pizza With Balsamic Chicken and Mushrooms

The following makes one thin-crust pizza (2-3 servings):

  • 1/2 head fresh cauliflower, riced
  • Garlic, either 2 cloves minced or a good sprinkling of garlic powder
  • 1 cup reduced-fat mozzarella cheese, shredded plus more for topping
  • 1 egg, beaten
  • 1 tsp basil
  • 1 tsp oregano
  • 2 chicken breasts, cubed
  • 1 package baby bella mushrooms
  • 1/4 of a medium red onion, sliced
  • Couple handfuls of sun dried tomatoes, chopped
  • Balsamic vinegar
  • Olive oil
  • Fresh parsley for garnish

Preheat oven to 400 and prepare your pizza stone or baking sheet – either spray with non-stick spray or line with foil. If using a pizza stone you won’t have to do anything.

Chop cauliflower into florets and add to a food processor, pulse until the texture is similar to rice. Saute cauliflower “rice” in a large skillet over medium heat with a little olive oil until translucent, about 6-8 minutes. Allow to cool slightly.

In a bowl combine the cooked cauliflower, garlic, cheese, egg, basil and oregano. Spread the “dough” out evenly on the pizza stone or baking sheet. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.

All of the recipes I’ve found for cauliflower pizza tell you to remove from the oven and add your toppings…to use precooked toppings and be sure not to use too many as the crust is thin. Then broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. This Girl’s tip: Once the pizza crust was cooked I thought it was too thin to hold the toppings, so I decided to serve the toppings loosely spooned over the top and eat with a fork and knife. It’s still pizza, just my riff on it and it turned out great 🙂

You can make or prepare your toppings while the pizza crust cooks. My toppings included chicken, mushrooms, sliced red onion, garlic and sun dried tomatoes. Season the chicken with salt, pepper and garlic powder and saute in a large skillet until browned. Remove and set aside. Add onion to the pan and saute a few minutes, next add garlic, and cook until fragrant. Then add the mushrooms and sun dried tomatoes and cook until mushrooms are browned, stirring occasionally. Add chicken back to the pan and deglaze with a couple turns of balsamic vinegar. Cook for another minute or so to allow the toppings to soak in the vinegar.

Be sure to cool the pizza crust for a few minutes before cutting. Drizzle the top with a little olive oil and season a little with salt. If you’re following my version, I recommend adding the toppings after cutting into slices to make it easier to serve. Also, serve with a salad to round out the meal.

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