Recipe found in Simply Well: An Everyday, Healthy Cookbook and adapted by Sheri Wetherell and posted on www.foodista.com
Chicken Club Cauliflower Crust Pizza
Prep time: 30 minutes
Cook time: 30 – 40 minutes
Yield: 4 servings
For the Crust:
1 medium head cauliflower, cut into florets
1 egg, beaten
½ cup shredded, low-fat mozzarella cheese
1 tsp dried oregano
For the Toppings:
2 Tbsp dry ranch dressing mix
½ cup plain, low-fat Greek yogurt
¼ cup regular cream cheese, softened
¼ cup chopped scallions
6 slices turkey bacon
1 cup shredded, low-fat cheddar cheese, divided
250g cooked free range chicken breast, diced
1 cup shredded iceberg lettuce
½ cup diced tomatoes
Step 1. Preheat your oven to 220˚ c.
Step 2. Place cauliflower florets in a food processor and pulse until they become very fine rice-like pieces.
Step 3. Place cauliflower “rice” in a microwave-safe bowl, and cook for 7 to 8 minutes, stopping midway to stir.
Step 4. Once cooled, transfer the “rice” to a cheesecloth or clean, thin dishtowel, and squeeze out as much liquid as possible.
Step 5. In a large bowl, combine “rice,” egg, mozzarella, and oregano, until thoroughly mixed. Press the mixture out into the shape of a pizza crust, about 1 – 1 ½ thick (make sure crust isn’t too thin), onto a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, until crust is firm, and light brown.
Step 6. Meanwhile, combine ranch dressing mix, Greek yogurt, cream cheese, and scallions. Cook turkey bacon according to package directions, and chop into small pieces.
Step 7. Once crust is cooled, spread ranch mixture evenly onto crust. Top with half of the cheese, chicken, remaining cheese, and bacon. Cook an additional 5 to 7 minutes, until cheese is melted and crust is golden brown. Top with lettuce and tomatoes.
Hope that you enjoyed this chicken inspired recipe! For more recipes from Sheri Wetherell follow her on pinterest below.