The cauliflower chizza

by Barry Lewis

Prep time
5 mins
Cook time
20 mins


1 medium cauliflower head
2 chicken breasts
1 large egg, beaten
2tbsp grated parmesan
ground pepper
marinara sauce
1 mozzarealla ball
few fresh basil leaves

In this video recipe for hybrid recipe month I am taking a twist on the chizza (pizza with fried chicken base) by making a cauliflower chizza… a chicken and cauliflower crust pizza with toppings of your choice!

So yes I saw the chizza and thought wow that is pretty strange, a fried chicken base pizza and was mulling over making a homemade chizza, then I thought i’d put a healthy spin on it instead….. a cauliflower base pizza with chicken also inside the crust – and it works a charm!!!

Start by grating up your cauliflower head, a medium size on should do it. Once all grated and looking like popcorn, put in a bowl in the microwave for 7 minutes until softened then allow to cool. Poach your chicken meanwhile, I put chicken breasts in a pan of cold water and bring up to a simmer for 15 minutes, simply drain and shred the chicken with 2 forks.

Mix the cauliflower with the cooled chicken in a mixing bowl and add in the parmesan cheese and black pepper too, mix well until combined. Spread on a lined baking tray or pizza tray, I actually used a springform cake tin to help hold the shape and it worked out perfect!

Bake for 10 mins until firm on gas mark 5 or equivalent (see cooking conversion chart) in the middle and starting to char on the edges. Remove from the oven top with whatever you like (try to get the sauce on any charred bits to prevent burning) then bake for another ten minutes.

That’s it, super good indeedy hope you give this a try!

You may want to try out the other hybrid recipes – like the chouxritto, the bacon lasagne or the s’moreo donutella cake