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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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.
In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.
Drizzle 2 tbsp olive oil over the bottom of a 9” x 13” pan.
In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.
Scoop batter into prepared pan, cover and let rise for 60 minutes.
Preheat the oven to 375℉.
Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.
Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.
Serve warm or at room temperature.
Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.
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.