Chicken Enchilada Cauliflower Crust Pizza
Serves: 2
  • 1 large head cauliflower
  • ¼ cup softened goat cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano
  • Pinch of coriander
  • 1 teaspoon salt
  • 1 egg
  • 1 cup enchilada sauce
  • ½ cup 2% milk cheddar cheese
  • ¾ cup part skim mozzarella cheese
  • ½ cup chopped cooked chicken
  • 1 green onion, thinly sliced
  • ¼ cup thinly sliced onion
  • ½ cup cilantro
  1. Preheat oven to 450 degrees. Place a pizza stone in oven.
  2. Cut florets off cauliflower head. Place in food processor. Pulse until cauliflower look like little rice pellets. Transfer to a microwave-safe dish. Cook for six minutes until softened. When cauliflower has slightly cooled, place in a thin dish towel and ring out as much water as possible. Transfer back to bowl and mix with egg, parmesan, ¼ cup goat cheese, garlic, oregano, coriander and salt.
  3. Place a piece of parchment on a pizza wheel or cutting board, and spray with olive oil spray.
  4. Pour cauliflower mixture on parchment. Form into pizza and push down to make a solid crust, it should be about ¼ to ⅓ inch thick.
  5. Place in oven and bake for 20-25 minutes until crust is crispy and brown.
  6. Remove from of and spread with enchilada sauce. Sprinkle with cheese and then top with chicken and sliced onion.
  7. Bake until cheese is melted, about 8 minutes.
  8. Remove from oven and sprinkle with sliced green onion and cilantro.
Recipe by Cooking for Keeps at