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Cauliflower Crust Grilled Chicken and 3 Cheeses Pizza

Makes 4-6 slices

Meat

150 g Chicken

Produce

1 handful Arugula, fresh leaves
16 Basil, large fresh leaves
1 Garlic clove, large
75 g Sun-dried tomatoes

Baking & Spices

2 tbsp Avocado oil
1 Generous pinch Salt and pepper

Nuts & Seeds

13 Walnut, halves

Bread & Baked Goods

1 Cauliflower pizza crust

Dairy

30 g Blue cheese
30 g Goat cheese, soft
100 g Mozzarella, grated

Liquids

3 tbsp Water
  • kathryn gerrard

    CAULIFLOWER CRUST GRILLED CHICKEN Yield: Yields 4 to 6 slices NF based on 1 of 6 slices INGREDIENTS For the crust 1 cauliflower pizza crust (see this post for the recipe) Sun-dried Tomato Pesto 75g sun-dried tomatoes 1 large garlic clove 2 tbsp avocado oil Generous pinch salt and pepper 8-10 walnut halves 16-20 large fresh basil leaves 3-5 tbsp water Garnish 150g leftover grilled chicken, cut into bite size chunks 100g mozzarella, grated 30g blue cheese, crumbled 30g soft goat cheese, crumbled 5-6 walnut halves, chopped A handful of fresh arugula leaves INSTRUCTIONS For the crust Prepare the cauliflower crust according to the instructions found here While the crust is in the oven, prepare the sun-dried tomato pesto The Sun-dried Tomato Pesto Add the sun-dried tomatoes, garlic, avocado oil, salt, pepper and walnuts to the bowl of a small food processor and process until reduced to a crumbly puree. Add fresh basil leaves and pulse a few times until fully incorporated. Add the water, one tablespoon at a time and process until fully incorporated. Add as much water as necessary to reach the desired, “spreadable” consistency, which should be 3 to 5 tablespoons (depending on how moist your sundried tomatoes were to begin with) The Garnish After the crust comes out of the oven, spread as much or as little sun-dried tomato pesto as you like over the entire surface of the crust (I used about half the recipe) Top with grated mozzarella cheese, followed by the grilled chicken, walnuts, half the goat and half the blue cheese. Place in the oven and bake for 8-10 minutes, until the cheeses are melted and start to get bubbly and golden around the edge. Take pizza out of the oven and sprinkle with the remaining goat and blue cheeses. Top with a handful of arugula leaves, cut into 4 to 6 slices and serve. Recipe by: The Healthy Foodie *Try the Healthiest Meal of the Day Risk Free - Click here for Shakeology!

  • julie jones

    Looks amazing! 3 Cheese Cauliflower Crust Grilled Chicken Pizza. I have a recipe for homemade cauliflower crust pinned....

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