artichoke pesto chicken cauliflower crust pizza (Edit recipe)

i love pesto, because you can seriously make it a thousand different ways. adding canned artichokes gives it a unique flare & is excellent paired with my homemade cauliflower crusts, chicken, veggies, & CHEESE!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	563
Fat:	32 g
Carbohydrates:	29 g
Protein:	39 g
Cholesterol:	78 g
Sodium:	1864 mg
Fiber:	8 g
Sugars:	7 g
Calculated for total recipe.

by ericatangeman

Serves: 1

Ingredients

artichoke pesto

15 oz Artichoke Hearts, 1 can, drained
2 oz fresh Basil
2 cup Arugula
1 tsp Garlic Powder
0.25 cup Organic Walnuts, or nut/seed of choice
2 Tbsp Nutritional Yeast, or parmesan cheese
1 Tbsp Lemon Juice
0.25 tsp Red Pepper Flakes
1 Salt and Pepper, to taste
2 - 4 Tbsp Water, to thin

pizza

1 cauliflower crust flatbreads or buns (click for recipe)
4 - 5 oz Chicken Breast
0.25 cup Frozen Vegetables, peppers, onions, mushrooms, etc.
1 oz Parmesan Cheese
1 pinch Red Pepper Flakes, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
first make cauliflower crust & chicken.
make pesto by incorporating all ingredients to a food processor and combine.
process until smooth, adding more water to obtain a creamier pesto.
to a skillet, saute peppers, onions, & mushrooms.
to pizza crust, add pesto, chicken, veggies, & top with parmesan cheese.
add pizzas to a sheet pan, then bake for 10-15 minutes or until cheese is melted - option to broil last 3-4 minutes.
serve with a side of veggies.