The Pioneer Woman Tasty Kitchen
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Light BBQ Chicken Pizza

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Easy

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Description

Pizza made with a cauliflower crust!

Ingredients

  • 1 head Cauliflower
  • 2 Tablespoons Olive Oil
  • 2 whole Eggs
  • ½ cups Cornmeal
  • 1 pinch Salt And Pepper
  • 2 teaspoons Italian Seasoning
  • 1 cup Cooked, Shredded Chicken
  • ½ cups Barbecue Sauce
  • ¾ cups Shredded Mozzarella Chicken
  • ¼ cups Thinly Sliced Red Onion
  • ¼ cups Fresh Cilantro, Chopped

Preparation

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.

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2 Reviews

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rinabeana on 4.27.2015

I used this recipe for the crust only (we usually put homemade pizza sauce, turkey pepperoni, and cheese on our pizza). As rachelhockey said, the crust didn’t seem to cook long enough and was a little mushy in the middle. It tasted good and was definitely healthier and lower calorie than regular pizza crust. We’ve had more success with zucchini pizza crust so I think we’ll stick with that.

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rachelhockey on 7.30.2012

I made this pizza tonight. It was my first time cooking a cauliflower crust and I was intrigued with the idea of it. While it tasted good, it definitely didn’t cook long enough. I’m sure it’s a bit of trial and error with the thickness of the crust and how long to precook it. I did it for 20 minutes as recommended and the crust was less that 1/2 in thick, but it was very mushy in the center of the pizza. Next time I will precook the crust at least 30 min, and I feel like I have a better idea now of what to look for.
I also didn’t feel like there was enough BBQ sauce recommended, but I’m sure that could be a personal preference. 1/2 cup was not enough to cover the crust, so I added at least half a cup more. I will be trying out the crust again, so thanks for a good base recipe!

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