Get ready for a tasty twist with this Chicken Crust Caesar Salad Pizza! Instead of regular dough, it has a crispy chicken crust topped with fresh Caesar salad. Yum!
I love how light and fun this pizza is—perfect for a quick meal or snacks. Plus, who can resist a combo of pizza and salad? It’s the best of both worlds! 😄
Key Ingredients & Substitutions
Cauliflower: This is the star of the crust! You want a large head to get enough riced cauliflower. If you don’t have fresh cauliflower, frozen riced cauliflower is a great alternative. Just make sure to drain it well!
Shredded Chicken: Any cooked chicken works here—rotisserie, leftovers, or even canned chicken. It’s a great way to use what you have on hand. If you need a vegetarian option, you can substitute with a mixture of chickpeas and shredded mushrooms!
Cheese: Mozzarella gives a nice melt and flavor. You could swap it with cheddar or even a dairy-free cheese if you’d like to make it vegan. For the Parmesan, nutritional yeast is an excellent dairy-free substitute that adds a cheesy flavor!
Romaine Lettuce: While romaine is the traditional choice for Caesar salad, you can use any crunchy lettuce like iceberg or even kale for a hearty bite. Just chop it into bite-sized pieces!
How Do You Ensure a Crisp Chicken Crust?
Getting the chicken crust to be crispy is key! It starts with draining excess moisture from the cauliflower after cooking. Here’s how:
- After microwaving the riced cauliflower, let it cool slightly to handle it.
- Use a clean kitchen towel or cheesecloth to squeeze out as much water as you can—this makes a huge difference in the crust’s crispness!
- When forming the crust in the skillet, press it down firmly and evenly. This helps it cook more uniformly without crumbling.
- Cook it over medium heat and don’t rush it. You want a golden-brown bottom before flipping, which adds to that delicious crunch!
Chicken Crust Caesar Salad Pizza
Ingredients You’ll Need:
For the Chicken Crust:
- 1 large head of cauliflower (about 4 cups riced)
- 1 ½ cups cooked shredded chicken breast
- 1 large egg
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- Cooking spray or oil, for the pan
For the Caesar Salad Topping:
- 3 cups chopped romaine lettuce
- ½ cup cooked crispy chicken pieces (optional: leftover chicken or pan-fried bits)
- ½ cup Caesar dressing (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- Freshly cracked black pepper, to taste
- Optional: croutons or bacon bits for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes of prep and cooking time, plus a few minutes for cooling. You’ll spend a little time preparing the chicken crust, cooking it until golden, and then topping it with fresh Caesar salad for a delightful and healthy meal!
Step-by-Step Instructions:
1. Prepare the Cauliflower Rice:
Start by washing and chopping the cauliflower into small florets. Pulse these florets in a food processor until they look like rice grains. Once done, transfer the riced cauliflower to a microwave-safe bowl and microwave for about 5-6 minutes until soft. After that, let it cool a bit so it’s easier to handle.
2. Drain Excess Moisture:
Now it’s time to get the moisture out! Take a clean kitchen towel or cheesecloth and carefully squeeze the cooked cauliflower rice to remove as much water as you can. This step is super important for achieving that nice, crisp crust!
3. Make the Chicken Crust Mixture:
In a large bowl, combine your riced cauliflower with the shredded chicken, egg, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.
4. Form and Cook the Crust:
Next, heat a large non-stick skillet over medium heat and lightly coat it with oil or cooking spray. Press the cauliflower chicken mixture into the skillet, forming a round pizza crust about ¼ to ½ inch thick. Make sure to press it down evenly!
5. Cook the Crust:
Now, let it cook for about 6-8 minutes until the bottom is golden brown and firm enough to flip. Carefully flip the crust and let it cook for another 5-7 minutes until both sides are cooked through and golden. Remove it from the heat and let it cool slightly.
6. Assemble the Caesar Salad Topping:
While the crust is cooling, toss your romaine lettuce in a bowl with the Caesar dressing until it’s well coated. If you want some extra protein, add in your crispy chicken pieces at this stage.
7. Top the Chicken Crust:
Now spread the Caesar salad mixture evenly over the cooked chicken crust. Top it off by sprinkling some grated Parmesan cheese and cracked black pepper for added flavor.
8. Serve Immediately:
Slice it up carefully and enjoy your Chicken Crust Caesar Salad Pizza while it’s fresh! It’s a fun and delicious way to enjoy a meal that’s both hearty and refreshing!
—
This recipe delivers a scrumptious, low-carb pizza that blends a crispy chicken and cauliflower crust with fresh Caesar salad on top, merging two favorites into one amazing dish! Enjoy your fresh take on pizza!
Can I Use Frozen Cauliflower for the Crust?
Absolutely! Frozen riced cauliflower is a great time-saver. Just be sure to thaw it and drain any excess moisture before using it in the recipe to ensure a crispy crust!
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free since it uses cauliflower and chicken for the crust instead of traditional flour. Just double-check your Caesar dressing for gluten-containing ingredients if you’re buying it pre-made.
Can I Make the Crust in Advance?
Yes! You can prepare the chicken crust ahead of time and store it in the refrigerator for up to 3 days. Just reheat it in the oven or skillet before topping it with the salad to regain its crispness!
What Can I Use Instead of Caesar Dressing?
If you’re looking for alternatives, you can substitute with ranch dressing, Greek yogurt, or even a simple lemon vinaigrette for a lighter option. Each will bring its own unique twist to the dish!