BBQ Chicken Pizza on Cauliflower Crust
A healthier twist on pizza night! Crispy cauliflower crust topped with tangy BBQ chicken, melty cheese, and fresh toppings — a family‑approved dinner in under an hour.
Ingredients
Cauliflower Crust
- 1 medium cauliflower head or 2 bags frozen cauliflower rice
- 2 eggs
- 1 cup shredded mozzarella
- 1/4 cup Parmesan cheese optional but flavorful
- Italian seasoning, salt, and pepper
Toppings
- 2 chicken breasts cooked and shredded (rotisserie works great)
- 1/2 cup BBQ sauce
- 1.5 cups mixed cheese mozzarella + cheddar
- 1/2 red onion sliced thin
- fresh cilantro or parsley
Instructions
- Preheat oven to 400°F (205°C). Pulse cauliflower florets in a food processor until “riced.” Microwave cauliflower rice 4–5 minutes, then let cool.
- Wrap the cooled cauliflower in a clean towel and squeeze out as much water as possible.
- In a bowl, mix cauliflower with eggs, mozzarella, Parmesan (if using), Italian seasoning, salt, and pepper. Press into a thin ¼-inch crust on parchment paper.
- Bake crust for 20–25 minutes until golden and firm.
- While crust bakes, season and cook chicken. Shred or dice and toss with BBQ sauce.
- Remove crust from oven. Spread BBQ sauce evenly, add BBQ chicken, scatter red onions, and top with mixed cheese.
- Return to oven for 10–15 minutes until cheese is bubbly and slightly browned. Sprinkle with fresh cilantro before serving.
Notes
For a shortcut, use pre‑riced cauliflower and rotisserie chicken. Serve with a simple salad or lime‑infused sparkling water for a complete meal. Cauliflower crust freezes well; bake first, then freeze crust flat.