Chicken & Cauliflower Pizza Crust - Gluten Free

2 c. riced cauliflower

1 can chicken breast (water packed)

2 eggs

1 TBS Italian Seasoning

1 tsp Celtic Sea Salt

2 tsp granulated garlic

2 tsp onion powder

2 TBS Flaxmeal

2 TBS Arrowroot

Pre-heat oven to 400 F.

I typically use the frozen riced cauliflower for simplicity. If you are making your own, use a food processor and pulse until the cauliflower begins to look like rice.  

Once at this step whether using frozen or raw cauliflower rice, run under hot (almost boiling water) for a couple minutes. Then squeeze out as much water as possible using a cheesecloth.

Combine riced cauliflower, shredded chicken, eggs, italian seasoning, celtic sea salt, garlic, onion, flaxmeal and arrowroot. Mix until well combined.

Line a sheet pan with parchment paper. Spread mixture out on parchment paper until it is roughly 1/4 inch thick. I like to make it round but if you like squares or rectangles, go for it! The key here is thickness, so just try to keep it 1/4 inch thick.

Bake for 30 minutes, flip it and bake for 10 more minutes or until middle is fully set and edges begin to darken.

Add desired toppings and place back in the oven for 5-10 minutes or until toppings are cooked.

Topping Suggestions:

Shape phase 1 approved options: get creative! mix and match any of the following!

pizza sauce (no sugar)

cauliflower alfredo

mushrooms

bell peppers

goat cheese (get the kind that melts!)

zuchini

green onion

shredded chicken

spinach

red onion

Phase 2 or 3:

mozerella cheese

parmesan cheese