Buffalo chicken cauliflower pizza
This Buffalo chicken cauliflower pizza is a guilt-free indulgence that combines the bold flavors of Buffalo chicken with a crispy cauliflower crust, making it a healthy pizza alternative. Enjoy the rich creaminess of mozzarella and blue cheese in every bite of this low carb pizza.
Ingredients
- 5 cups cauliflower florets
- 1 clove garlic
- 2 large eggs, lightly beaten
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded carrot
- 3 tablespoons chopped fresh chives, divided
- 1/4 teaspoon salt
- 1 1/2 cups shredded cooked chicken
- 2 tablespoons hot sauce, such as Frank’s RedHot, divided
- 1 tablespoon white vinegar
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup crumbled blue cheese
- 1 stalk celery, thinly sliced
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- In a food processor, pulse the cauliflower and garlic until finely chopped. Transfer the mixture to a microwave-safe bowl and microwave on high for 3 minutes. Let it cool slightly.
- Stir in the eggs, mozzarella, shredded carrot, 2 tablespoons of chives, and salt. Spread this mixture into a 12-inch circle (about 1/4 inch thick) on your prepared baking sheet.
- Bake the crust for 35-40 minutes, or until the edges are browned and crispy.
- While the crust bakes, combine the shredded chicken with 1 tablespoon of hot sauce, vinegar, and cayenne pepper in a bowl.
- Remove the crust from the oven and top with the chicken mixture and blue cheese. Bake for an additional 5 minutes until the chicken is warmed through and the cheese starts to melt.
- Once baked, garnish with celery, the remaining chives, and an extra drizzle of hot sauce. Slice and serve immediately.