Part of my weekend activities usually involves cooking of some kind.  One of my favorite things is getting together with friends, cooking and having a good time.  Good food-Good wine-Good company.  This particular time I had my friend Scott with us who competes in body building, so we had to keep it low carb because he was “cutting” for a show.  Obviously the first thing that came to mind was, how about pizza?!

Well, not that kind of pizza when we think of processed flour, high-carb crust.. we had to get creative.

So we did a Low-Carb, High-Awesome barbecue chicken pizza with a raw pistachio pesto sauce utilizing a cauliflower-base crust.

This pizza is 100% grain-free, gluten-free, dairy-free and almost carb free (only vegg carbs).  It’s also ReBoot Transformation Protocol-friendly after week 1.

With the exception of the cauliflower crust, the toppings are mostly optional.  This is a Paleo-version, but you can make it Vegan / Vegetarian as well without the chicken and add something like a hummus base.  In other words, choose what you like and what you don’t…have fun and get creative with it (and send me pics of all the awesome!).

Ingredients:

• (1) Whole Cauliflower Head
• (1/2) C Almond Meal
• (1/4) C Coconut Flour
• (6-7) cloves garlic, chopped (as garlic-y as you want it, really)
• (2) Whole Eggs
• Herbs: Fresh chopped Thyme, Rosemary, Oregano, Sage and Tarragon from the garden
• (1) tbsp dried oregano
• (1/2) Onion, chopped
• (2) Medium Red Tomatoes
• (1) Chicken Breast (BBQ’d before hand, you can also simply grill on your stove)
• Organic Raw Pistachio Pesto Sauce (we bought some pre-made at Whole Foods)
• Cilantro or Arugula on top (after cooked.  also, not pictured, we forgot to add! it looked so good when came out of the oven we starting eating!)
• Chile Pepper (found this little guy pictured below in the garden, so we put him to good use!)
• Sea Salt & Pepper to taste

Preparation:

1. Pre-heat oven to 425 degrees
2. In a food processor, high speed blender or cheese grater (we used food processor) add cauliflower and begin to chop until it turns to a rice like consistency.
3. On low-medium heat, saute your onions (we used coconut oil) for 5-6 minutes.  Add about half of your chopped garlic at 3-4 minutes. After onions and garlic are sauteed to your liking (onions starting to get translucent), remove from pan.
4. On LOW heat, add your cauliflower to the pan along with dried oregano, sea salt & pepper and the rest of your garlic (really any spices you would like for your pizza “dough” pallet).
5. Remove cauliflower from saute pan and add to a large mixing bowl.  Let cool.
6. Add your eggs, almond meal and coconut flour and mix all together real well (use your hands, get into and have some fun!).
7. On a pizza stone, cookie sheet or baking pan, add some coconut oil to prevent sticking.
8. Begin to spread out your “crust” into a circular or square shape as thick or thin as you’d like.
9. Put pan in oven and bake for 12-14 minutes until it begins to brown at edges and turn a yellowish color.
10. Remove from oven and spread your raw pesto sauce (or any sauce of your choosing).
11. Add your onion, chicken, tomato, and fresh herbs minus the arugula and cilantro.
12. Return your pizza to the oven for an additional 5 minutes to allow all the toppings to blend together.
13. Remove and add arugula and cilantro – Cut with a pizza wheel and CAREFULLY begin to pry edges and lift from underneath with a large spatula. This is key to keeping your crust in one piece as it can be fragile at first.
14. Go nom nom nom.

Want more pics?  – – – – >  Check out the awesome on Instagram!