Light BBQ Chicken Pizza
Recipe GLPR82d54d4e27c281
A creative cauliflower-based crust pizza topped with smoky barbecue chicken, melted mozzarella, and fresh cilantro. This gluten-free pizza features a crispy, well-browned cauliflower crust that serves as a delicious low-carb alternative to traditional dough. Perfect as an appetizer or light main course.
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Ingredients
1 medium head cauliflower
2 tablespoons olive oil
2 eggs
½ cup cornmeal
2 teaspoons Italian seasoning
Salt and pepper to taste
1 cup cooked, shredded chicken
½ cup barbecue sauce
¾ cup shredded mozzarella cheese
Thinly sliced red onion
Fresh cilantro for garnish
Directions
Preheat the oven to 425°F (220°C).
Cut the cauliflower into medium florets, roughly 1½ inches across.
Heat the olive oil in a large skillet over medium-high heat until the surface shimmers.
Add the cauliflower pieces to the hot oil and stir to coat evenly. Cover the skillet with a lid.
Cook for 10-15 minutes, stirring occasionally and checking to prevent burning, until the cauliflower is tender-crisp with golden-brown edges.
Remove from heat and allow the cauliflower to cool for 5 minutes.
Place the eggs, cornmeal, Italian seasoning, salt, and pepper in a food processor.
Add the cooled cauliflower to the food processor and blend until you reach a semi-smooth, thick batter with small cauliflower bits.
Line a 12-inch pizza pan with parchment paper and spread the batter into a ½-inch thick crust, spreading from the center outward.
Bake the crust for 20-22 minutes, checking at the midpoint, until the edges are golden brown and crispy and the center is set and cooked through.
While the crust bakes, toss the shredded chicken with the barbecue sauce until evenly coated.
Remove the crust from the oven. Spread the barbecue-coated chicken evenly over the crust.
Sprinkle half of the mozzarella cheese over the chicken, then scatter the red onion slices, and top with the remaining cheese.
Bake for 10-15 minutes until the cheese is fully melted and the edges are golden.
Remove from the oven, garnish with fresh cilantro, slice into 8 pieces, and serve immediately.
