Good morning! Happy Wednesday! I’m savoring these last few mornings that I have to post for you guys before Darin & I get busy with the start up of his business Friday. But until then, I’m soaking up 7am mornings on the back patio with coffee and some readings. It’s a great way to start the day.
Today is What I Ate Wednesday and we are still on the Love Your Veggies theme. I once again didn’t plan this but ended up making a recipe for you- packed with Veggies! Thanks to Jenn at Peas and Crayons for hosting this lovely link up. And congrats to her and her little bun in the oven! So read on down and then click over to Jenn’s page and read other recipes from the week!
Oh man guys, I have to say I was super excited to share this with you after making it last night. I have never made my own pizza dough and to start out with a crust that isn’t made of flour? That’s a weird first. But I do have to say, you MUST try.
Chicken & Veggie Pizza with a Cauliflower & Spinach Crust
So there are a lot of “healthy” pizza crust recipes floating around in the blogosphere and I have yet to try any of them. When I made Juli’s recipe on Monday, I decided to save some of the Cauliflower Rice for making a Cauliflower Crust pizza. I followed this recipe but changed it up a bit:
(2) Cups of Cauliflower “Rice”
(2) Cups of Baby Spinach (chopped finely)
(1) Cup of Fat-Free Mozzarella
(1) Tbsp of Garlic & Parsley Seasoning
(1) Tsp of Oregano
For the toppings:
(1) lb of Chicken (cut into 1″ chunks)
(1) Yellow Squash
(1) Zucchini Squash
(1) Cup of Chopped Asparagus
(1/2) Yellow Onion
(1) Clove of Garlic
(1/4) Cup of Tomato Puree
(1) Cup of Diced Tomatoes
Pre-heat oven to 400. Cook your Cauliflower Rice with 1 tsp of oil in a pot for 5 minutes, continually stirring. Chop up the Baby Spinach in a chopper, you want the pieces to be very small. Stir the Cauliflower Rice, Spinach, Egg, Cheese & Seasonings together. Grease your pizza stone or pan and add the mixture to it. I started off in the middle and patted the mixture out to the sides until it was big enough to hold toppings but not too thin. This is definitely a “thin crust” pizza. Bake the CRUST for 25 minutes. You will add toppings later.
While the crust is cooking, take out two skillets/saute pans. Cook the chicken chunks in a pan with a small amount of oil to prevent sticking, on medium heat. Season chicken with salt & pepper. While that starts to cook, chop up your Squash, Zucchini, Onion, Garlic & Asparagus. Then in a separate pan, cook the fresh chopped veggies with a small amount of oil for about 15 minutes. Leave the Tomato Puree & Diced Tomatoes for later. Once the Chicken & Veggies are cooked, mix them together in one pan. Once the crust is done cooking, take it out of the oven and turn the oven to 500. Now add your tomato puree to the crust, then the tomatoes & Chicken/Veggie Mixture. Top with extra Mozzarella if you’d like and pop it back in the oven for 4 minutes! Take it out of the oven, cut into 8 pieces. Use a spatula to help you serve each piece because it is very thin. I ate mine with a fork because it is hard to pick up if you have a lot of toppings. Eat Up!
And now picture steps, my favorite way to cook.
Preaheat oven to 400. Cook the Cauliflower Rice for 5 minutes on medium heat with a dab of oil to prevent sticking. Continuously stir.
Chop up the spinach in a chopper and mix in the Cauliflower Rice, Egg, Cheese & Seasonings.
Voila! Spinach & Cauliflower Crust “Dough”
Grease your pizza stone or pan, add the crust mixture in the middle and press out until you have a thin crust. Make sure there are no gaps and that everything is kept together. Bake in the oven for 25 minutes.
“Darin! Come take a picture of me making my first pizza crust!” Sorry for the sweaty hair, no make-up look. We had just come from the gym.
While the Crust is cooking away, chop up your veggies and cook them in a skillet with some oil to prevent burning. Cook for about 15 minutes on medium heat until the veggies are soft.
While the veggies are cooking, saute your chicken in a skillet with olive oil. I added some salt & pepper to the chicken. Make sure the chicken cooks all the way through.
Once it’s all cooked, mix the chicken & veggies together!
Take your crust out of the oven and turn the oven to 500. Take pictures of it. Ooh and ahh over how well it turned out.
Then spread the Tomato Puree and Tomatoes onto the crust. Topping it off with the Veggie/Chicken mixture. Place it in the oven for 4 minutes!
Your pizza is ready! The edges burnt some but that’s because cheese tends to get crusty reaaal fast. I do love burnt cheese though so I didn’t mind 🙂
Cut the pizza into 8 slices and note: this is thin crust and will fall apart some. I used a spatula to pick up the pieces and then ate it with a fork.
I didn’t take an after picture buuuut, we ate the whole pizza. Yep, it was that good. You must try! Add any toppings you’d like but I love the Spinach & Cauliflower mixture as the base. I’m going to try it next time but add Pesto instead of Tomato Puree.
What are your favorite pizza toppings? I love Pesto & Chicken on a pizza, yum.