Bonus REcipes for Slow-Cooker BBQ Chicken

BBQ Chicken Pizza with Cauliflower Crust

4 SERVINGS

I use cheddar and BBQ chicken here, but you can follow the same recipe for the crust and make a more traditional pizza with Italian flavors. Simply substitute mozzarella for the cheddar and add 1/2 teaspoon Italian seasoning to the crust. Top with marinara sauce, more mozzarella and parmesan, and add toppings of your choice.

Serve either of these pizzas with a green salad.

INGREDIENTS

  • 1/2 medium head cauliflower
  • 1 1/2 cup grated Monterey jack cheese
  • 1/4 cup grated parmesan
  • 1 large egg, beaten
  • 1/2 teaspoon granulated garlic
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil, for brushing
  • 1 1/2 cups shredded leftover Slow Cooker BBQ Chicken
  • 3 chopped scallions

DIRECTIONS

  1. Preheat oven to 425 degrees with a flat baking sheet (or pizza stone if you have one) on the bottom rack.

  2. In a food processor, pulse the cauliflower to make fine crumbs (you should have about 2 1/2 cups of crumbs). Transfer to a microwave safe bowl, cover with plastic wrap, and microwave until just tender, about 5 minutes. Spread the cauliflower on a clean dish towel to cool.

  3. Once cool, use the towel to wring out any excess liquid from the cauliflower and place the cauliflower in a large bowl. Add 1/2 cup of the jack cheese, the parmesan, egg, granulated garlic, 1/2 teaspoon salt, and pepper. Mix well with your hands, until the mixture sticks together in clumps.

  4. Spread the cauliflower/cheese mixture on a piece of parchment paper and flatten to a 9 inch circle (about the size of a dinner plate). Slide onto the baking sheet and bake until the crust is set and golden, about 8 to 9 minutes.

  5. Remove from the oven and brush with olive oil. Spread the BBQ chicken and sauce over the crust, leaving an edge. Top with the remaining grated jack cheese and sprinkle with scallions. Bake until the cheese is browned and bubbly, about 5 minutes more.

  6. Let sit 5 minutes before cutting into wedges and serving.

Approximately 13 grams carbs per serving (1/4 pizza—heartier appetites may find they need 1/2 a pie to fill them up, but that’s still only 28 grams of carbs!)