Artichoke Chicken Pesto Pizza on an Easy to Make Cauliflower Crust

I love pizza like Oprah loves bread. Pizza has had a place at my table on many a Friday night. It has brought together my family for countless celebrations. A solid pie always the perfect pairing to good wine and good conversation with gal pals. The delicious Italian treat has even been the best part of many, many dates.

Living in New York City for 12 years, I have absolutely tried everyone’s proclaimed favorite pie. Hand tossed, thin crust, Chicago deep, Brooklyn style, Grandma pie, the list goes on and on. While I’m happy to share my personal pie chart of the best crust, cheeses, sauces, and places. These days I prefer to toss my own.

My homemade pizza made is made healthy for a guilt-free indulgence without losing any of its cheesy deliciousness. The crispy thin cauliflower crust is topped with pantry staples like yummy pesto, minced garlic, briny sun-dried tomatoes, and grilled artichokes. I finish this veggie packed pie with hand-pulled rotisserie chicken, easy to digest goat cheese, and arugula.

Have guests with different dietary needs or picky littles? Leave the greens and meat on the side. You can even make multiple crusts and sauces and let your guests do the topping to create your own pizza bar.

Artichoke chicken Pesto Pizza on a Cauliflower Crust

INGREDIENTS:

For the crust:

• 1 bag of cauliflower rice

• 1/4 cup nutritional yeast

• 1/2 teaspoon dried oregano

• Kosher salt

• 1/4 teaspoon garlic powder

• 2 large eggs, lightly beaten

For the top:

• Store bought pesto (I love Seggiano Tuscan Kale Pesto) or try my popular vegan broccoli pesto

• Sun-dried tomatoes in olive oil

• 1 sprig of fresh rosemary

• 1 shallot chopped

• 1/2 tbsp minced garlic

• 1 package of Artichokes

• 1 rotisserie chicken (optional)

• Arugula

• Zest of 1 Lemon

DIRECTIONS:

1. Pre-heat oven to 400

2. Line a pizza pan or baking sheet with parchment paper

3. Microwave cauliflower rice for 2 minutes then pour rice into a medium bowl. Add nutritional yeast, oregano, garlic powder, salt, and eggs.

4. Press mixture into the parchment lined pizza pan and shape to form the crust. Bake crust 15-18 minutes until golden.

5. While crust pre-bakes, sauté shallot in olive oil until translucent. 2 to 3 minutes. Add minced garlic, and chopped rosemary and cook 1 minute.

6. Spread onion, garlic, rosemary mixture across cooked crust. Drizzle with pesto + Layer artichokes and sun-dried tomatoes.

7. Remove breast meat from rotisserie chicken and top entire pie with chicken + goat cheese.

8. Bake additional 5 minutes

9. Finish with arugula, lemon zest, a drizzle of olive oil, and cracked black pepper.

Abundantly,

BE.