  sky-high and all the way to the edge |   chockful of veggies & cheese |   yep! This is about as "melty" as it gets |
 |  |  |  |
 |  |  |  ready to bake |
YAY! A "no guilt" pizza that has no cow milk products and no gluten! Just TONS of FLAVOR from all the veggies, fresh herbs and that Sun-dried Tomato Salad dressing (highly recommend it). It's also a great way to use up any leftover chicken that you have.
Measurements and actual veggies used are approximate, according to what you have on hand or what your family likes. Nothing here was hard to find (I shop at either Kroger or Walmart Neighborhood Mart). **
Please note that "fake" cheese (plant-based Mozzarella) doesn't melt well, so you may want to lightly cover your pizza with a sheet of foil, but it still won't be as melty & "gooey" as real cheese.
Loaded CHICKEN VEGGIE CAULIFLOWER Crust PIZZA
1 Boboli cauliflower crust ........................ 1 bottle store-bought Sundried Tomato Salad dressing
1 container crumbled Feta cheese...............1 package plant-based shredded mozzarella "cheese"
garlic powder ~ fresh (or dried) BASIL, chopped ~ fresh (or dried) OREGANO, chopped
leftover chicken (I had about 1/4 cup, shredded from rotisserie chicken)
fresh mushrooms (I used 4 large), sliced.............red bell pepper (about 1/4 cup), thinly sliced
1/2 small sweet onion, thinly sliced...................1 jalapeno or 1/2 poblano pepper (seeded), minced
Did I forget something? Do you like olives? have any other leftover veggies you want on there?
***
The boboli crust just fit onto my jelly-roll pan. I spread some of the salad dressing on, and then started layering veggies & chicken. The herbs went towards the top. Feta was near the top. Since I assembled this about an hour before I was going to put it in the oven, I waited to put the "mozzarella" cheese on until right before I put it into the oven.
Bake at 400 for about 15-20 minutes, or until cheeses somewhat look like they may be melted. You really want all the toppings hot & cooked through, and the crust to be crispy.
Measurements and actual veggies used are approximate, according to what you have on hand or what your family likes. Nothing here was hard to find (I shop at either Kroger or Walmart Neighborhood Mart). **
Please note that "fake" cheese (plant-based Mozzarella) doesn't melt well, so you may want to lightly cover your pizza with a sheet of foil, but it still won't be as melty & "gooey" as real cheese.
Loaded CHICKEN VEGGIE CAULIFLOWER Crust PIZZA
1 Boboli cauliflower crust ........................ 1 bottle store-bought Sundried Tomato Salad dressing
1 container crumbled Feta cheese...............1 package plant-based shredded mozzarella "cheese"
garlic powder ~ fresh (or dried) BASIL, chopped ~ fresh (or dried) OREGANO, chopped
leftover chicken (I had about 1/4 cup, shredded from rotisserie chicken)
fresh mushrooms (I used 4 large), sliced.............red bell pepper (about 1/4 cup), thinly sliced
1/2 small sweet onion, thinly sliced...................1 jalapeno or 1/2 poblano pepper (seeded), minced
Did I forget something? Do you like olives? have any other leftover veggies you want on there?
***
The boboli crust just fit onto my jelly-roll pan. I spread some of the salad dressing on, and then started layering veggies & chicken. The herbs went towards the top. Feta was near the top. Since I assembled this about an hour before I was going to put it in the oven, I waited to put the "mozzarella" cheese on until right before I put it into the oven.
Bake at 400 for about 15-20 minutes, or until cheeses somewhat look like they may be melted. You really want all the toppings hot & cooked through, and the crust to be crispy.
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