Cauliflower Crust Thai Chicken Pizza

I previewed this pizza last week – didn’t it look fantastic? And then I teased you even more by suggested you’d never guess how I made it gluten-free. Of course, those of you who have to deal with me on a day-to-day basis have had to deal with hearing me brag about this recipe.

Because seriously, I made a pizza crust out of cauliflower. How cool is that?

I normally like to make this pizza with a regular crust, but this just seemed so much cooler. And gave me a chance to add another vegetable to my day. But disguised as a pizza crust. If you have a food processor, this recipe is seriously easy to make. Just use the shredding blade and the entire recipe will take you 30 minutes from start to eating. And that includes baking time.

Hope you enjoy!

Cauliflower Crust Thai Chicken Pizza
Crust Recipe from, and toppings inspired by, Handle the Heat

This doesn’t translate well into leftovers – the longer the cauliflower crust sits, the mushier if becomes. If you are the only one eating, simply halve the recipe (1/2 egg = 1.5 tablespoons of egg) and enjoy! Or do what I did and eat it when you’re very hungry…

Ingredients
Crust:

2 cups firmly packed shredded cauliflower from about half a large head

1 large egg

1/4 cup shredded mozzarella 

1 clove garlic, minced

1 tablespoon Sriracha

1/4 teaspoon salt

2 teaspoons olive oil

Topping:

2 tablespoons Spicy Peanut Sauce

1 cup cooked cubed chicken

1/2 cup shredded mozzarella

3 green onions, green parts chopped

1/4 cup shredded carrot

2 tablespoons peanuts

2 tablespoons chopped fresh cilantro

Equipment

Food processor, baking sheet, microwavable bowl

Make the crust: Preheat oven to 450 F. Brush a baking sheet with oil. Shred cauliflower either using a box shredder or food processor (easiest method). Place shredded cauliflower in a microwave save bowl and microwave on high for 8 minutes.

Let it cool, then add egg, mozzarella, garlic, sriracha, and salt. Stir to combined. Don’t be scared that it remains separated (the baking process will bind it together to be more crust like). Pour mixture onto baking sheet and pat into a rectangle shape – use your fingers and make sure there aren’t any holes. Brush the top with a bit more mozzarella.

Bake for 12 to 15 minutes. The top should be golden when finished. Remove from oven and set it to broil.

Make the topping: Spread sauce over pizza crust and arrange chicken over it. Add the cheese, green onions, carrots, peanuts, and cilantro. Broil 2-4 minutes. Make sure you watch carefully – you want the cheese to melt and just be starting to brown, but not burn. Remove from oven, cut into slices, and enjoy!

Serves 2