Mini Paleo Chicken Pesto Pizzas



Mini Paleo Chicken Pesto Pizzas

Makes 12 Mini Pizzas


  • 1 Head Cauliflower
  • 1 Egg
  • 1/8 tsp Kosher Salt
  • 3 Tbl Paleo Pesto
  • ½ lb Chopped/Shredded Chicken
  • Salt & Pepper to Taste


Previous Night Prep {optional to start early}

Chop cauliflower head and dispose of the stems.

Steam the cauliflower for 10 minutes.

Transfer to a food processor {or blender} and blend until smooth.

Place in a towel, sitting in a strainer, sitting in a bowl over night so that it may cool and passively drain some liquid off.

Current Day

Preheat oven to 350 and line a couple baking sheets with parchment paper.

Wrap small portions of the mashed cauliflower in a kitchen towel and squeeze out as much liquid as possible. For one head of cauliflower, you should get almost ½ cup of water.

Whisk the egg and salt together.

Add the egg and salt to the strained cauliflower and whisk together until smooth.

Spoon 1-2 tsp dollops of the cauliflower mixture onto the parchment paper-lined baking sheet. Flatten into small discs with the back of a spoon or rubber spatula.

Bake at 350 for approximately 20 minutes or until the edges start to brown. If they’re not done after 20 minutes, continue cooking for additional 2-3 minute increments.

Let cool completely on the parchment paper before you move them.

After they’ve cooled, transfer to sit on paper towels to absorb any last remaining moisture.

Smear each crust with pesto, top with chicken, and sprinkle with kosher salt and cracked pepper.

Either plate immediately or place the finished pizzas back in the oven for another 1-2 minutes to warm up.


Active Time: 45 min

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