Place chicken into a bowl. Add cheese and egg. Stir to combine.
Pour the mixture onto a baking sheet lined with parchment paper. Shape into a 6”-8” circle. The thinner, the crisper the crust.
Bake for 5-8 minutes until there are no wet spots on the crust.
Cover with desired toppings and cheese. Bake for 8 more minutes or until the cheese is melted.
Hack: You can substitute one 10 oz can of chicken for this recipe. Open and drain the canned chicken. Spread it on a parchment-lined baking pan and bake at 350℉ for 10 minutes. Cool and continue with the recipe.
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Melt butter in a skillet over low heat. Add onions and saute until golden, about one hour, stirring occasionally. Remove from heat and set aside.
Preheat oven to 450℉.
Sprinkle a sheet of parchment paper with cornmeal.
Roll naan dough into a ball. Lay on parchment paper, sprinkle with cornmeal and, using a rolling pin, roll the ball into an 8” circle. Coat the rolling pin with cooking spray if the dough begins to stick.
Slide naan (still on parchment paper) onto a baking sheet or cooking stone. Bake for 6 minutes. Remove from the oven and let it cool for 5 minutes.
Spread pesto over naan. Top with chicken, onions and cheese.
Place pizza back in the oven and bake for 5-7 minutes or until the cheese is melted and bubbly. Sprinkle it with salt and pepper to taste.
3 servings, 450 calories per serving
Hack: Pizza can be stored in the refrigerator for up to 5 days or can be frozen, tightly wrapped, for up to 3 months.
Dissolve sugar and yeast in warm water. Set aside for 7 minutes until yeast blooms.
Put flour and salt in a bowl of a stand mixer with the dough hook attached*. Add bloomed yeast and mix on low until mixture turns into a smooth, soft dough (about 5 minutes). Don’t over knead.
Cover loosely and let the dough rise for 45 minutes. Place in the refrigerator for a minimum of 4 hours or up to 36 hours. The dough will more than double in this time so make sure your bowl is big enough!
Grease a 15”x10” baking sheet and press dough into the bottom of the pan. If a thinner crust is desired, use this dough to make 2 crusts.
Cover the dough and let it rest for 30 minutes while you preheat the oven to 500℉.
Bake the crust for 5 minutes and remove it from the oven.
Top with desired toppings and bake for an additional 8 minutes or until the crust is golden brown and the toppings are bubbly.
*You can do this step by hand, it will just take a little longer.
Wash and thoroughly dry cauliflower, then remove all greens. Cut into chucks
Cauliflower can be riced by hand using the large holes on a box grater. It can also be pulsed in a food processor or blender until it resembles rice.
Place a steamer basket or wire mesh colander in a large pan with one inch of water. Line the basket with cheesecloth, making sure the piece is large enough to be gathered around cauliflower rice with excess on top to hold it closed.
Bring the water to a boil over high heat.
Place cauliflower in the basket on top of cheesecloth, cover and steam for 5 minutes. Remove from heat, uncover and allow to cool.
Preheat oven to 400℉. Line large round pizza pan or rectangular sheet pan with parchment paper. Parchment paper is necessary to keep crust from sticking and is helpful when flipping the crust.
Lift cauliflower from pan using cheesecloth. Twist at the top and squeeze as much liquid out as possible. Put in a bowl with eggs, chives, oregano, pepper and salt. Mix thoroughly.
Press into pan and bake for 30 minutes. Flip crust and cook for 15 minutes or until dry. Garnish with sauce, cheese and desired toppings and heat until cheese is melted.
Hack: One 16oz bag of frozen cauliflower can be substituted for fresh. Thaw completely before using. There is no need to cook the cauliflower but liquid must still be squeezed out.
Hack: Crust can be shaped into smaller crusts if desired.
Hack: Store leftovers in the refrigerator for up to 5 days.
Hack: Crusts can be separated by parchment paper, sealed in freezer-safe containers and frozen. Topped and cooked pizza slices can be stored in the same manner.