Print
Chicken & Vegetable Low Carb Pizza
This chicken vegetable pizza is made with a cauliflower crust so it's gluten free as well as delicious!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 244 kcal
Ingredients
- 2 cups cauliflower riced
- 2 eggs
- 1 cup mozzarella shredded
- ½ teaspoon garlic crushed
- 1 Tablespoon of oil
- ½ cup chicken
- ¼ red onion sliced thin
- 1 cup baby spinach
- 3 small bell peppers sliced
- 5 mushrooms thinly sliced
- 1 teaspoon garlic crushed
- ¼ cup Asiago cheese shredded
Instructions
-
Preheat oven to 425 degrees F.
-
In a large bowl, beat your eggs and add mozzarella,½ teaspoon of crushed garlic and cauliflower rice.
-
Spoon the mixture on a parchment covered cookie sheet or one with a silicone mat. Spray the parchment paper with cooking oil first if using.The mixture will be very wet but don't worry it will firm up. Just smooth it out into a nice even circle.
-
Cook the crust 25 minutes or when the crust is nice and lightly browned.
-
In the meantime, add the oil to a saute pan and cook the peppers, mushrooms, remaining garlic and half of the spinach until the vegetables are soft.
-
When done, add the chicken and heat through.
-
Lastly add the rest of the spinach and mix so it's just wilted.
-
Spoon mixture over pizza and place onions on top if using.
-
Sprinkle the Asiago cheese over everything and bake in the oven for 5 more minutes.