Cauliflower Crust Chicken Pesto Pizza

Ingredients

• Crust:
• 1 small head of cauliflower
• 1/4 cup fresh grated parmesan cheese
• 1/4 cup shredded monterey jack cheese
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp garlic salt
• 1 egg
• Pesto   I use a jar! Sorry!  Basil or tomato pesto is great

  
• Toppings:
• 1 chicken breast, cooked and shredded
• 6 thin slices of a tomato
• 1/2 onion finely sliced
• 1/2 green bell pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh grated parmesan cheese

Directions

1. To make the crust, trim and wash cauliflower florets (not including the stems).
2. Pulse in a food processor until fine.
3. Pour into a microwave safe bowl and microwave covered for 5 minutes.
4. Lay out a clean kitchen towel and lay paper towel over it. Pour the steamed cauliflower onto the towels and let cool slightly.

   
5. Once cool enough to handle, wrap up the steamed cauliflower and wring out as much liquid from the cauliflower as possible.
6. Pour into a bowl and mix with cheeses and seasonings listed above under "crust".

   
7. Add the egg and mix with your hands and shape into a ball.
8. Preheat oven to 450 degrees F, placing a baking sheet in the oven to heat up.
9. Lay out a piece of parchment paper and press and shape the cauliflower mixture into the shape of a pizza, about 1/4 inch thick.  Spray parchment paper !

   
10. Once the oven is preheated, carefully lay the parchment paper with crust onto the baking sheet and bake for 10-12 minutes, or until lightly golden brown.
11. Mix half of the pesto with the shredded chicken and set aside.
12. When the crust is baked, remove from the oven and spread the other half of the pesto onto the crust, like pizza sauce.
13. Top with the chicken mixed with pesto, the tomato slices, and both cheeses, green pepper, onion and any other veggies you like.  
14. Bake 5-7 minutes until the cheese is melted.
15. Slice into 8 slices and serve.