mini Chicken Parm Pizzas

September 10, 2019

Chicken Parm is just one of those things you can't say no to, but you can easily destroy when making from scratch...in my opinion. The sauce has to be just right...the chicken has to be super seasoned and the right thickness and cooked to a crisp, the mozzarella has to be super fresh and gooey, the pasta can't be over cooked.... But when you throw chicken parm ingredients onto a pizza it's like all the rules are out the door and it just is instantly GOOD. or is that just me?

Now this isn't just any normal crust...it's cauliflower crust! Which means, another layer of cheesiness. I pack the cauli crust with more cheese so it gets crisp and it's just another layer of cheese, how can you not?

 

If you aren't a cauliflower person you can totally sub in pizza crust. You can use my go to crust here or use store bought.

 

Note for the crust - I used fresh cauliflower and riced it myself, you can certainly use a bag of riced cauliflower in the frozen section but I much more prefer self ricing, I think the pizzas come out better and form better compared to the frozen but in a pinch, frozen will do just fine!

I formed the crust into 6 little pizzas, but you can certainly make one big one instead. Now when I said "crispy" above, you can totally see in these pictures how the cauli crust gets browned - the cheese helps not only for the dough to stay together but to get it more crisp and not floppy.

It's like cheesy "bread" I mean come on, look at those browned globs of cheese.

Now let me talk about this sauce. Raos is the all time KING of this universe. I don't know if you've ever seen it & said HELL NO because of the price$$ or if you've never heard of this brand before but you need it in your life. I've never bought any other type of sauce since, it's that good and it's SO worth the money. All ingredients are whole and my favorite favorite kind to use is the classic marinara. 

 

You won't need a lot for these pizzas because you don't want them to get soggy so just use a little spoonful on each.

Now the chicken, don't laugh - is dino nuggets. 

 

Listen, it does the trick and it stays crispy just like you want your chicken parm to be! And they're just damn delicious to begin with! I took a few and cut them up into pieces and boom, hard part is over. They're already cooked so you just have to warm them up in the oven when you bake your pizzas for the second time. 

 

no one will ever know.

& to add some flare, fresh basil. It adds the nice pop and gives these pizzas that homemade feel and bite of freshness.

 

mini Chicken Parm Pizzas

 

yield: 3 servings (2 mini pizzas each)

prep time: 15 minutes

cook time: 25 minutes

 

Ingredients:

  • 1 small head of cauliflower

  • 1 cup shredded Mozzarella - reserve half for topping (I used Thick Cut, Borden)

  • 1/4 cup grated parmesan

  • 1/2 tsp dried oregano (crush between your finger tips and sprinkle in)

  • 2 garlic cloves (pressed or finely minced)

  • a good pinch of salt

  • 1 egg

  • 1/2 c Raos Marinara

  • 10 Dino Nuggets roughly chopped

Garnish:

  • Fresh Basil

 

Directions:

  1. Preheat oven to 400 degrees & line a baking sheet with parchment paper.

  2. Take your cauliflower head and cut into pieces, discarding most of the stem. 

  3. Place into a food processor and pulse until riced and place into a microwave safe bowl. You may have to do this in two sessions. 

  4. Add a splash of water to your bowl full of riced cauliflower and cover with a damp paper towel. Microwave for about 6-8 minutes until steamed, let cool for 5 minutes, stirring occasionally. 

  5. Grab a big, clean dish towel (paper towels will not work) and dump on your steamed cauliflower. Twist the rag and drain the excess moisture from the cauliflower. You will want to get as much out as possible to avoid a soggy crust.

  6. Dump your drained cauliflower back into your bowl and add 1/2 c mozzarella, parmesan cheese, oregano, garlic and salt. Mix well. 

  7. Lastly add in the egg and mix well, I like to do this last so the mixture cools off and you don't cook the egg. 

  8. Form 6 small pizzas, or one large one and bake for about 20 minutes until golden. If for some reason the tops of your pizzas aren't getting browned, flip them - the bottoms most likely are. This isn't always the case, it depends on your oven.

  9. When browned, take out your pizzas and top with marinara, remaining mozzarella and chopped dino nuggets. Bake for another 5 minutes until cheese has melted. 

  10. When done top with fresh basil.

  11. ENJOY!!! 

 

1 Serving (2 mini pizzas)

380 Calories | 21.9g Fat | 23.5g Carbs | 25.2g Protein | 5.2g Fiber 

 

 

you've got a pizza my heart!

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