Tangy chicken and creamy blue cheese top a veggie-based pizza crust that’s easy to shape, thanks to pre-riced cauliflower. Finish it off with crisp celery slices and leaves, and don’t hold back on hot sauce.
What You Get
Shredded mozzarella cheese
Grated Parmesan cheese
What You’ll Need
Dried thyme (optional)
Salt and freshly ground pepper
Hot sauce (optional)
Makes 3 servings
20 minutes active
1 hour total
Preheat the oven to 425°F. Position a rack in the center of the oven. Line a sheet pan with parchment or foil, and grease with olive oil.
In a large bowl, crack in 2 eggs, and beat with a fork. Add the riced cauliflower, 1 cup mozzarella, 2 tablespoons Parmesan, and ½ teaspoon thyme, if you have some on hand. Season with 1 teaspoon salt and ½ teaspoon pepper, and stir to combine.
Transfer the mixture to the prepared pan and use dampened hands to press and shape it into a large, thin circle, about 11 inches in diameter. Bake until the bottom of the crust is golden and crispy, about 35 to 40 minutes. (If you want an extra crispy crust, you can carefully flip the crust over and return it to the oven, 10 to 15 minutes longer.)
Meanwhile, in a bowl, fold together the chicken and about ⅓ cup of the buffalo sauce. When the crust is ready, top with the chicken and crumble the blue cheese over. Return the pizza to the oven and bake until the chicken is warm and the blue cheese starts to melt, 5 minutes.
Slice 2 stalks of celery, and pick a handful of leaves. Cut the pizza into wedges, and scatter with the celery and leaves. Serve warm, with hot sauce on the side, if you want a kick.