Spicy Chipotle Chicken Pizza with Cauliflower Crust

There ain’t no party like a pizza party! After a busy week of coaching and intense CrossFit training, our idea of a fun Friday night usually involves crashing on the sofa, Netflix and PIZZA! After binge watching 13 Reasons Why and Big Little Lies we haven’t started up any new shows yet, so our fall-back guilty pleasure is Diners Drive-ins and Dives. We hope the Food Network never stops airing back-to-back episodes on a Friday night!

Last week we were on the road heading to Tarpon Springs and I remembered from the last time we’d been there that there was a huge Whole Foods not far from where we’d been staying. I hadn’t had pizza since my friend Claire had been in town when we went to California Pizza Kitchen – their Spicy Chipotle Chicken Pizza is the inspiration for this recipe! So it seemed like the perfect opportunity to enjoy some stone-baked pizza made fresh at Whole Foods.

Needless to say we were NOT disappointed! Since I started reverse dieting it’s so much easier to be able to enjoy these kinds of meals that would have easily put a huge dent in my day in the past. But pizza doesn’t have to be considered an indulgence and neither does it need to be off limits if you’re gluten-free, vegan, lactose intolerant, paleo or whatever your dietary constraints may be! Making your pizza from scratch is a simple solution to your problem.

A homemade pizza is a great way to easily halve the calories of one regular slice, drastically reduce your sodium intake and get a good dose of nutrients in one mouthful. With a cauliflower pizza crust you can easily trick your kids, husbands and fussy house guests into eating their veggies without even realizing it 😉

If you’re short on time Wrawp do a great 8″ gluten free pizza crust that’s good to go right out of the packet into the oven. I also like Simple Mills paleo-friendly almond flour pizza dough mix if the idea of a cauliflower crust scares you!

I encourage you to stick with me though and give this cauliflower pizza crust a whirl. You won’t regret it! Provided you have some kind of food processor it is super easy to make. My KitchenAid food processor is a dream, turning 2 lbs of cauliflower into rice in a flash!

We were lucky enough to get our KitchenAid off our wedding registry from some dear family friends. Of course Jason doesn’t utilize it all that much but he certainly reaps its benefits!

(Makes 1 pizza)

1/2 a pizza

Pizza Crust

  • 2 lbs cauliflower florets
  • 1 large egg
  • 1 tsp dried oregano or Italian seasoning
  • pinch of salt
  • 1/2 cup Mateos salsa (topping)
  • 1/3 red pepper sliced (topping)


  • Chipotle spice seasoning
  • 2.5 oz chicken

Crema (optional)

  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro
  • 2 tbsp sour cream

Black Bean-Corn salsa

  • 2 tbsp fresh salsa
  • 1/4 cup black beans
  • 1/4 cup sweet corn
  • 1/4 cup finely chopped red onion
  • 1/2 tbsp olive oil
  • 1/4 tsp ground cumin


  1. Start off by making your pizza crust. Preheat your oven to 400ºF. Steam your cauliflower florets for 3-4 minutes and then pulse in your food processor until you have a rice-like consistency.
  2. Transfer the cauliflower rice into a cheesecloth or nut milk bag/all-purpose strainer. As you wring out the bag, quite a lot of liquid will draw from the cauliflower, leaving you with dry cauliflower pulp.
  3. Pour the pulp into a mixing bowl and mix in the egg, salt and oregano.
  4. Once combined well, take your mixture and smooth it out on to your pizza pan or non-stick baking sheet, shaping the crust into a pizza shape.
  5. Place in the oven and cook for 20 minutes or until the top is dry and golden. Remove from the oven and carefully flip your pizza, returning to the over for a further 10 minutes.
  6. Whilst your cauliflower crust is cooking you can prepare black bean-corn salsa, chicken and crema.
  7. Prepare the chicken by cutting it into long thin strips and coating it in chipotle spices. Heat a little bit of oil in a non-stick pan (or use olive oil cooking spray) and gently fry on a medium heat for 10 minutes or until browned and cooked all the way through. Set your chicken to one-side.
  8. Make your black bean-corn salsa by simply combining all ingredients in a bowl. Do the same in a separate bowl for the crema.
  9. Take your pizza crust and spread the 1/2 cup of salsa evenly over the base. Add the sliced peppers, chicken and the black bean-corn salsa and return to the oven for 10 minutes (you may wish to add cheese at this point).
  10. To serve, garnish with some chopped cilantro and drizzle with your lime crema.

Here’s another one I made with lots of veggies and a pesto base. It was delicious! Experiment with your favorite toppings and let me know how yours turn out.


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