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Buffalo Chicken Cauliflower Crust Pizza

Makes 4 servings.


• 3 large eggs
• 1 tsp garlic powder
• 2 tbsp hot sauce
• 3 tbsp reduced-fat blue cheese crumbles
• 1 cup shredded, reduced-fat mozzarella
• 5 cups riced cauliflower
• ¾ lb. rotisserie chicken breast, without skin, shredded
• ¾ tsp salt
• 4 scallions, finely chopped


Spread the cauliflower on a baking sheet lined with parchment paper and bake at 425⁰F for 30 minutes until golden brown. Remove from the oven and allow to cool. In a kitchen towel, squeeze the cauliflower to remove excess moisture. Mix together the cauliflower with the eggs and salt. Spread the cauliflower mix onto the parchment-lined sheet pan and press into a 12-inch circle. Bake at 400⁰F for 8 minutes. While the crust bakes, prepare the buffalo chicken topping. Toss chicken, hot sauce, scallions, blue cheese, and garlic powder together in a bowl. Remove the sheet pan from the oven and evenly spread the buffalo chicken on top, and then sprinkle on the mozzarella cheese. Bake pizza at 400⁰F for about 10 to 12 minutes until golden brown.

 Cut the pizza into 8 equally-sized pieces (2 slices per serving)



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