by Olivia Jackson

Free of: gluten, grain, nuts, peanuts, soy, seafood
Low carbohydrate & diabetic friendly

Crust:
1 medium head cauliflower 
1 egg
1/3 cup goat cheese
2 tsp oregano
2 tsp basil
Toppings:
1 cup chopped cooked chicken (bite size)
1 cup red onion, mushroom, & onion (sliced & sauteed)
2 medium gloves of garlic
1 tsp chopped basil
1 tbsp olive oil
Salt & Pepper to taste
1/4 cup mozzarella cheese
1/4 cup bleu cheese
3 tablespoons Sallie's Greatest Lemon Fig + Basil Jam


Preheat oven to 375 degrees. 

Wash and break cauliflower into florets. Pulse in blender or food processor until rice-like in size and shape. Should be around 4 cups of raw cauliflower rice. Boil for 5 minutes in 1 inch of water. Drain in a mesh strainer and then place on a thin dishtowel. While cooling, in a large bowl beat egg, goat cheese, oregano and basil. Very important: When cauliflower is cool enough to handle, squeeze all of the remaining moisture out, using the dishtowel. Then combine cauliflower with egg mixture. Line a pan with parchment paper and shape your crust, approx 1/3 inches thick. Bake for 40 minutes.

While the crust is cooking, dice garlic and chop chicken, vegetables and basil into bite-sized pieces. Simmer olive oil, salt and pepper, and garlic in saucepan until garlic softens. Stir in chicken and vegetables. Sautee until chicken is cooked and vegetables are softened. Set aside to top pizza.

When the crust is firm and browned, spread with Sallie’s Lemon Fig + Basil Jam. Then top with cooked chicken
and vegetables, mozzarella and blue cheese. Bake until cheese is melted, approx 5-10 minutes.
Slice and Enjoy!

Leave a comment

Please note: comments must be approved before they are published.