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. Check skillet every few minutes and stir if needed to keep cauliflower from burning. But let it get nice, browned and roasted outside. Continue to let the cauliflower cook, with the skillet covered, for about 10-15 minutes or until tender-crisp. Remove from heat and let cauliflower cool for a few minutes.

Preheat the oven to 450 F. In a blender or large food processor, place eggs, cornmeal and seasonings. Add cauliflower into the blender as well 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 it until you have about a 1/2 inch thick crust or thinner if desired.

Bake the crust for about 20 minutes, checking occasionally to make sure it doesn’t burn. I liked the crispy edges, so I recommend letting it brown a little bit more than a normal crust.

While crust is cooking, put chicken into a bowl and add the barbecue sauce. Stir to coat chicken with barbecue sauce. When the crust is cooked through and golden brown, remove it from the oven. Top it with barbecue chicken, half of the cheese, all of the red onion and then top it with the rest of the cheese.

Bake for 10-15 minutes or until cheese is melted and golden. Top with cilantro, slice and serve!

150 calories per slice when cut into 8 slices.