Spice your slice with this tantalizing, Mexican-inspired pizza. What the pizza lacks in carbs—making it perfect for dieters and those with few macros—it makes up big-time in flavor. You'd better make two!
Crust Ingredients
- 1 whole head cauliflower, chopped
- 1 egg
- ⅓ cup reduced-fat Mexican cheese
- 1 tsp, ground oregano
- 2 tbsp cilantro
- 2 tsp cumin
- 1 dash table salt
Topping Ingredients
- ½ lb chicken breast
- ¼ lb chorizo sausage
- 1 cup reduced-fat Mexican cheese
- 1 can fire-roasted diced tomatoes, drained
- 1 cup salsa
- ½ cup jalapeno pepper, diced
- 1 clove garlic, minced
- 2 tbsp cilantro
- 1 tbsp chili powder
Directions
Prep:
Cook:
Total:
- Preheat your oven to 400 degrees F.
- To make the cauliflower "rice," pulse batches of raw cauliflower florets in a food processor until a rice-like texture is achieved.
- Bring an inch of water to boil in a large pot. Add the cauliflower rice, cover, and let it cook for 4-5 minutes. Drain the cauliflower into a fine-mesh strainer.
- Wrap the cauliflower in a clean, thin dishtowel. Twist the towel up, then squeeze out the excess moisture. This is critical for a dry pizza crust.
- Beat the egg in a large bowl, then add the cauliflower, cheese, and spices. Use your hands to mix the dough well. Don't worry—it will hold together.
- Press the dough out onto a baking sheet lined with parchment paper until it's roughly 1/3 inch thick. (It's important to line the dough up with parchment paper or it will stick.)
- Bake for 35-40 minutes. The crust should be firm and golden brown when finished.
- Spread the crust with salsa and tomatoes.
- Add the herbs and spices, then the meat and cheese.
- Return the pizza to the oven, and bake an additional 5-10 minutes, until the cheese is hot and bubbly.