I made this pizza last week but I really should have saved it for this week because it’s the perfect meal for Passover. This pizza is absolutely delicious and there is NO gluten! I’ve become such a pizza fanatic lately but knowing it’s not the healthiest of options I’m trying to stay away from it…UGH! This pizza will satisfy your cravings and the sauce is absolutely phenomenal!
Cauliflower Crust Thai Chicken Pizza
*Note: I used my food processor to shred the cauliflower. If you don’t own one, use the large holes on a box grater to shred the cauliflower into crumbles. Peanut sauce can be found in the Asian section of your grocery store.
For the crust:
2 cups firmly packed shredded cauliflower from about half a large head (*see note)
1 large egg
1/4 cup finely shredded mozzarella
1 clove garlic, minced
1 tablespoon (or more) Sriracha
1/4 teaspoon salt
2 teaspoons olive oil
For the topping:
1 (7-ounce) jar peanut sauce (*see note)
2 tablespoons peanut butter
1 cup cooked shredded chicken (from about 1 large breast)
1/2 cup finely shredded mozzarella
4 green onions, green parts chopped
2 tablespoons chopped fresh cilantro
For the crust:
Preheat oven to 450°F. Spray a large baking sheet or pizza pan with nonstick cooking spray. Place shredded cauliflower in a large microwave-safe bowl. Microwave for 8 minutes. Let cool.
Add egg, mozzarella, garlic, sriarcha, and salt to the cauliflower, stirring to combine. Pat the mixture into a 12-inch round on prepared pan. Brush with olive oil.
Bake for 12 to 15 minutes, or until golden. Remove crust from oven and adjust oven setting to broil.
For the toppings:
In a measuring cup or small bowl stir the peanut sauce with the peanut butter until combined. Spread sauce over pizza crust. Arrange chicken over crust. Sprinkle with cheese, green onions, and cilantro.
Broil for 3 to 4 minutes, watching carefully, until cheese is melted and begins to brown. Cut into slices and serve immediately.
Special thanks to Marnie for introducing and sharing the recipe with me!