Fortune Alfredo Pizza
Ingredients
- 4 cups riced cauliflower
- 1⁄2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1⁄4 cup prepared pesto
- 1⁄2 cup prepared Alfredo sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 1 cup shredded whole milk mozzarella cheese
- 1⁄2 pound boneless, skinless chicken breasts, cooked and chopped
- 1 cup chopped fresh spinach
- 1⁄2 cup chopped green onion
- 2 tablespoons cooked and crumbled no-sugar-added bacon
Instructions
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Preheat oven to 425°F. Line a round pizza pan (14" in diameter) with parchment paper.
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In a large microwave-safe bowl, cover and microwave cauliflower 4–5 minutes. Let cool 15 minutes.
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When cool enough to handle, wrap cauliflower in clean dish towel or cheesecloth. Squeeze out as much moisture as possible. Return cauliflower to bowl.
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Add Parmesan cheese, eggs, and pesto to the bowl. Mix well until a dough forms.
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Using your hands, evenly distribute dough onto the pizza pan, ensuring dough is no more than 1⁄4” thick.
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Bake 15–20 minutes until crust is golden brown. Remove pizza crust from oven.
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Evenly spread Alfredo sauce on crust. Sprinkle with salt and red pepper flakes. Top pizza with remaining ingredients.
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Return to oven. Bake an additional 5–10 minutes until cheese melts.
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Slice pizza into eight slices. Serve warm.
Recipe Notes
- When adding vegetables as a pizza topping, loosely mix them first with cheese. This combination helps vegetables cook faster.
- Expect your pizza crust to be on the softer side. The cauliflower serves as a terrific base, but does not harden the same as other cheese-based keto pizza crust recipes.
Excerpted from The DIRTY, LAZY, KETO Dirt Cheap Cookbook by Stephanie Laska and William Laska. Copyright © 2020 by Stephanie Laska and William Laska. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster, Inc. All rights reserved.