Thai-Chicken Pizzas With Cauliflower Crusts

Low-carb Thai Chicken Pizza on a crispy cauliflower crust with peanut sauce, shredded chicken, fresh veggies, and melted mozzarella.

Total Time:

Yield:

4 servings

1 medium head cauliflower, cored and cut into florets, (about 6 cups)

2 large eggs, lightly beaten

¼ cup shredded 6-cheese Italian blend

¼ cup Italian seasoned bread crumbs or almond flour

½ teaspoon salt

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2 medium carrots, peeled

¾ cup bottled Thai-style peanut sauce

8 ounces shredded chicken

1⅓ cups matchstick-cut red bell peppers

1⅓ cups shredded red cabbage

1 cup shredded mozzarella cheese

1 cup bias-sliced green onions, biased cut

Chopped peanuts, for garnish

Sweet chili sauce, for serving

For crusts, preheat oven to 425°F. Line a large baking sheet with parchment paper; set aside.
Place cauliflower in a food processor. Cover and pulse 4 to 6 times or until finely chopped; transfer to a microwave-safe bowl. Microwave on HIGH for 5 minutes or until cauliflower is softened, stirring halfway through. Cool cauliflower. Transfer cooled cauliflower to a clean dish towel; squeeze to remove as much liquid as possible.
In a medium bowl combine eggs, cauliflower, Italian cheese blend, bread crumbs and salt. Divide cauliflower mixture into 4 mounds on prepared baking sheet; pat each to a 6-inch round. Bake for 10 to 12 minutes or until crisp and begining to brown.
For pizzas, to make carrot ribbons, use a vegetable peeler to carefully slice carrots lengthwise into thin ribbons; set aside.
Spread peanut sauce on crusts to within ½ inch of edges. Top with chicken, carrot ribbons, bell peppers, cabbage and mozzarella cheese.
Bake for 3 to 5 minutes or until cheese is melted. Cool pizzas for 5 minutes. Garnish with green onions and chopped peanuts, if desired. Drizzle with chili sauce to serve.

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