Recipe: Light BBQ Chicken Pizza

Try this different approach to pizza by replacing a flour-based crust with cauliflower and corn meal!


Light BBQ Chicken Pizza


1 head cauliflower
2 Tbsp olive oil
Salt and pepper
½ c. cornmeal
2 eggs
2 tsp Italian seasoning
½ c. barbeque sauce
1 c. cooked, shredded chicken
¾ c. shredded mozzarella cheese
Thinly sliced red onions
Fresh cilantro



Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add the oil and heat until shiny. Place the cauliflower in the pan, stir, and place lid on. Check skillet every few minutes to keep it from burning. Cook, covered for 10-15 minutes. Let it cool once cooked.

Preheat the oven to 450°. Place eggs, cornmeal, seasoning, and cauliflower in blender and puree until it’s semi-smooth and thick. Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have a 1/2 inch thick crust.

Bake the crust for 20 minutes, checking occasionally to keep from burning. While crust is cooking, coat the chicken with the barbeque sauce.

Once crust is cooked, layer it with the chicken, half the cheese, red onions, and then top it with the rest of the cheese. Bake for 10-15 minutes. Top with cilantro and serve.


Makes 8 servings (one slice)
Each serving: 157 calories
10g protein