Chicken Club Cauliflower Crust Pizza

Is this the healthiest pizza ever?

It's almost Memorial Day Weekend and the living is easy! Well, ALMOST. You may find it to be more difficult to eat healthy at all of the cookouts and outdoor parties that will be taking place this weekend. When most people think of a cookout, they have dreams of hot dogs, hamburgers, creamy potato salad, and chips — all foods that can wreak havoc on your waistline.

Get ready to adjust your Memorial Day Weekend shopping lists! This healthy and delicious summer recipe is brought to you by Medifast's new Simply Well™: An Everyday, Healthy Cookbook.

4
Servings
529
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust:

  • medium head cauliflower, cut into florets
  • egg, beaten
  • 1/2  Cup  shredded, low-fat mozzarella cheese
  • 1  Teaspoon  dried oregano

For the toppings:

  • 2  Tablespoons  dry ranch dressing mix
  • 1/2  Cup  plain, low-fat Greek yogurt
  • 1/4  Cup  regular cream cheese, softened
  • 1/4  Cup  chopped scallions
  • slices turkey bacon
  • 1  Cup  shredded, low-fat cheddar cheese, divided
  • 8  Ounces  cooked chicken breast, diced
  • 1  Cup  shredded iceberg lettuce
  • 1/2  Cup  diced tomatoes

Directions

For the crust:

Preheat your oven to 425˚ F.

Place cauliflower florets in a food processor and pulse until they become very fine rice-like pieces.

Place cauliflower "rice" in a microwave-safe bowl, and cook for 7 to 8 minutes, stopping midway to stir.

Once cooled, transfer the "rice" to a cheesecloth or clean, thin dishtowel, and squeeze out as much liquid as possible.

In a large bowl, combine "rice," egg, mozzarella, and oregano, until thoroughly mixed. Press the mixture out into the shape of a pizza crust, about 1∕3-inch to ½-inch thick (make sure crust isn't too thin), onto a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, until crust is firm, and light brown.

For the toppings:

Meanwhile, combine ranch dressing mix, Greek yogurt, cream cheese, and scallions. Cook turkey bacon according to package directions, and chop into small pieces.

Once crust is cooled, spread ranch mixture evenly onto crust. Top with half of the cheese, chicken, remaining cheese, and bacon. Cook an additional 5 to 7 minutes, until cheese is melted and crust is golden brown. Top with lettuce and tomatoes.

Nutritional Facts

Total Fat
24g
34%
Sugar
11g
12%
Saturated Fat
9g
38%
Cholesterol
86mg
29%
Carbohydrate, by difference
44g
34%
Protein
35g
76%
Vitamin A, RAE
123µg
18%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
334mg
33%
Choline, total
16mg
4%
Fiber, total dietary
2g
8%
Folate, total
99µg
25%
Iron, Fe
4mg
22%
Magnesium, Mg
45mg
14%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
457mg
65%
Selenium, Se
26µg
47%
Sodium, Na
952mg
63%
Water
134g
5%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.