Chop the cauliflower into medium pieces. Heat a large skillet over
high heat. Add the oil and heat until shiny. Place the cauliflower in
the hot oil, stir to cover with oil, and place a lid on the skillet.
Check skillet every few minutes to keep cauliflower from burning,
but let it get a nice browned roasted outside. Continue to let
cauliflower cook, covered, for about 10-15 minutes, or until
tender-crisp. Let cool for a few minutes.
Preheat the oven to 450. In a blender or large food processor, place
eggs, cornmeal, and seasoning. Place cauliflower in blender and
puree until you have a semi-smooth, thick batter. Cover a pizza
pan with parchment paper and pour batter into the center of the
paper. Spread until you have about a ½ inch thick crust or thinner if
desired.
Bake the crust for about 20 minutes, checking occasionally to keep
from burning. I liked the crispy edges, so I recommend letting it
brown a little bit more than a normal crust.
While crust is cooking, coat chicken with barbecue sauce. When the
crust is cooked through and golden brown, remove and top with
barbecue chicken, half the cheese, red onion, and the rest of the
cheese. Bake for 10-15 minutes or until cheese is melted and
golden. Top with cilantro, slice, and serve!
Serving
Suggestions
1 piece= 160 calories
Originally Submitted
1/31/2015
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