This amazing Mini Paleo Chicken Pesto Pizzas recipe I found at http://fedandfit.com/ and I love it. It's so delicious and healthy in the same time. I hope you like it too.a
Ingredients:
- 1 Head Cauliflower
- 1 Egg
- 1/8 tsp Kosher Sal
- 3 Tbl Paleo Pesto
- ½ lb Chopped/Shredded Chicken
- Salt & Pepper to Taste
Directions:
- Previous Night Prep {optional to start early}
- Chop cauliflower head and dispose of the stems.
- Steam the cauliflower for 10 minutes.
- Transfer to a food processor {or blender} and blend until smooth.
- Place in a towel, sitting in a strainer, sitting in a bowl over night so that it may cool and passively drain some liquid off.
Current Day
- Preheat oven to 350 and line a couple baking sheets with parchment paper.
- Wrap small portions of the mashed cauliflower in a kitchen towel and squeeze out as much liquid as possible. For one head of cauliflower, you should get almost ½ cup of water.
- Whisk the egg and salt together.
- Add the egg and salt to the strained cauliflower and whisk together until smooth.
- Spoon 1-2 tsp dollops of the cauliflower mixture onto the parchment paper-lined baking sheet. Flatten into small discs with the back of a spoon or rubber spatula.
- Bake at 350 for approximately 20 minutes or until the edges start to brown. If they’re not done after 20 minutes, continue cooking for additional 2-3 minute increments.
- Let cool completely on the parchment paper before you move them.
- After they’ve cooled, transfer to sit on paper towels to absorb any last remaining moisture
- Smear each crust with pesto, top with chicken, and sprinkle with kosher salt and cracked pepper.
- Either plate immediately or place the finished pizzas back in the oven for another 1-2 minutes to warm up.
