Title: Cauliflower Pizza with Chicken and Pesto
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2
Ingredients:
1 small head of cauliflower
1 cup shredded cooked chicken (preferably rotisserie)
1/2 cup homemade or store-bought pesto (check for low-carb options)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil leaves for garnish (optional) 
Instructions:
1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Cut the cauliflower into florets and steam until tender, about 5 to 7 minutes. After steaming, let the cauliflower cool slightly.
3. Once cooled, use a clean kitchen towel to squeeze out as much moisture as possible from the cauliflower. This step is crucial to prevent a soggy crust.
4. Place the drained cauliflower in a food processor and pulse until it resembles rice.
5. In a mixing bowl, combine the riced cauliflower, shredded chicken, pesto, mozzarella cheese, Parmesan cheese, olive oil, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully combined.
6. Spread the cauliflower mixture onto the prepared baking sheet, forming a round pizza shape about 1/2 inch thick.
7. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden and firm.
8. Remove the crust from the oven and let it cool for a few minutes.
9. Optionally, spread a thin layer of additional pesto on the crust and sprinkle more mozzarella on top.
10. Return the pizza to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let it cool slightly before slicing. Garnish with fresh basil leaves if desired.
12. Serve warm and enjoy your low-carb, diabetic-friendly lunch!
