Chicken Pesto Pizza
I’ve maybe only met one or two people in my entire life that don’t like pizza. If you don’t like pizza, you are an alien. Or probably not my friend. Either way, your loss. Making this pizza is an awesome way to help you through the initial week of trying a non-processed diet – it’s keeping an old food, but putting a new twist on it. I love to make a pizza when cravings attack, because most of the TASTE is the same – it’s the effect on your body that’s different!
Pizzas are also fun because you can do whatever toppings you might have laying around. You can also try different crust recipes. You can find a classic, meat lovers pizza with a rosemary-almond crust in a past blog post of mine here, and even a recipe building pizzas on portobello mushrooms here. However, this particular night I was in the mood for a different style pizza – hence the chicken pesto was born.
This pizza crust utilizes cauliflower rather than a lot of almond meal, so the texture was a little bit less firm, but still absolutely delicious and maybe even a bit more flavorful than the almond meal crust I typically use.
Try your own pizza flavors and let me know what you made!!
CHICKEN PESTO PIZZA
INGREDIENTS FOR THE CRUST:
1 head of cauliflower
2 cups of almond meal
1 tsp onion powder
1 tsp garlic powder
salt & pepper to taste
3 chicken breasts, cooked & chopped
Homemade Pesto (follow the recipe from my pesto blog, here)
1 can artichoke hearts
1/2 jar roasted red peppers (or buy red bell peppers and roast your own)
DIRECTIONS: Preheat your oven to 450 degrees. Roughly chop your head of cauliflower, and then place into a food processor and pulse a few times to take it down to rice-like consistency. Don’t over-do it, or it will become mushy. Then, in a large mixing bowl, combine the cauliflower with the almond meal, onion powder, garlic powder, eggs, salt and pepper. I like to use my hands to mix for dough like this!
Lightly grease a cookie sheet with coconut oil, and press your dough ball into the center of the pan, pressing outward with your fingers until it is in the shape you want. I typically do square pizzas to match my cookie sheet, but any shape works!
Bake the crust for 15 minutes. While it is baking, make your pesto & chop up your toppings. When the crust is lightly browned, pull it out of the oven. Coat the crust with your pesto, and then pile on all of the toppings you have prepared! Bake in the oven for another 10 minutes – I also like to finish mine for a minute or two under the broiler to really crisp up the top!
Enjoy – nothing says a great evening like a piece of pizza.