Recipes

Thai Chicken Pizzas

Makes 3 servings

Ingredients

  • 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 tsp salt
  • 2 medium carrots, peeled
  • ¾ cup bottled Thai-style peanut sauce
  • 1 3⁄10 cups matchstick-cut red bell peppers
  • 1 3⁄10 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

Directions

  1. For crusts, preheat oven to 425°F. Line a large baking sheet with parchment paper; set aside.
  2. 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.
  3. 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 beginning to brown.
  4. For pizzas, to make carrot ribbons, use a vegetable peeler to carefully slice carrots lengthwise into thin ribbons; set aside.
  5. Spread peanut sauce on crusts to within ½ inch of edges. Top with chicken, carrot ribbons, bell peppers, cabbage and mozzarella cheese.
  6. 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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