Hidden Cauliflower Chicken Crust Pizza – Low Carb, Gluten Free

6 crusts
45 min

A healthy and high protein Cauliflower Chicken Crust Pizza in a personal size. With no flour and a few simple ingredients, this is a perfect gluten free, low carb and keto cauliflower chicken pizza crust for all your favorite toppings.

I don't really know where this concept came from, but this recipe totally worked out. Well I’ve had a normal chicken crust pizza before – this was from a brand Real Good Foods – so may be I just had that concept on my mind?So when it was time to plan my next meal prep dinner, I thought of sneaking in some veggies into this recipe too.Mashed up a chicken crust and a cauliflower crust to make tis chicken and cauliflower pizza crust. Totally worked!

To store this keto chicken crust pizza, let it first cool to room temperature.

For storing in the fridge, place crusts in an airtight container for 2-3 days. When cooking, add toppings and bake for 7-8 minutes.

Chicken Cauliflower pizza crust is freezer friendly too; Stack crusts with pieces of parchment paper in between, place in freezer safe bags and freeze up to 3 months.

To cook, first bake at 400°F for about 5 minutes, then add toppings and bake another 5-7 minutes.

Hidden Cauliflower Chicken Crust Pizza – Low Carb, Gluten Free
Recipe details
  • 6  crusts
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • ¾ lb Cooked Chicken Breast, 340g, about 4¼ cups
  • 7 cups Cauliflower Florets, 750g
  • ½ cup Grated Parmesan, about 40g
  • ¼ cup Shredded Mozzarella, 28g
  • 2 Eggs
  • 1 Egg White
  • 2 tsp Minced Garlic
  • 2 tsp Italian Seasoning, or other Dried Herbs
  • ½ tsp Black Pepper

Preheat oven to 400°F.
Chop chicken breast, place in food processor and pulse until torn and ground.Spread chicken on baking sheet and bake for 10-12 minutes to dry out (shake half way). Let cool slightly.
Place cauliflower florets in food processor and pulse to form rice. Transfer to a large bowl and microwave about 6 minutes until tender. Let cool slightly.Transfer to clean dish towel or cheesecloth, wrap up and squeeze out all excess moisture; As much as possible.
Combine dried chicken, cauliflower, parmesan cheese, mozzarella cheese, eggs, egg white, garlic, seasonings and pepper in food processor and process to form a damp dough.Alternatively mix in a large bowl.
Line workstation (or pizza peel) with parchment paper, place a clump of dough on top and flatten with hands. Cover with another piece of parchment paper and roll – with rolling pin – to flatten to about ⅓” thick, 7” wide.
Transfer pizza crust to baking sheet (with bottom parchment on) and remove top parchment paper piece.Repeat with remaining dough; You should get about 6.
Bake crust for about 20-25 minutes until golden brown.
Add toppings and bake another 5-7 minutes.
  • Nutrition details and tips on my website: https://www.haylskitchen.com/cauliflower-chicken-crust-pizza/
  • Fridge: In an airtight container for 2-3 days.
  • Freezer: Stacked between pieces of parchment paper.To cook, bake in preheated 400°F oven for about 5 minutes, add sauce/toppings and bake another 5-7 minutes.
  • Nutrition:
  • Servings: 6 7” pizza crusts | Serving size: 1
  • Calories: 193kcal
  • Fat: 6.3g | Saturated fat: 3g
  • Carbohydrates: 7.1g | Fiber: 2.5g | Sugar: 2.6g
  • Protein: 26.3g
Haylee Jane Monteiro
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