Lean and Green Entree | Cauliflower Pizza with Chicken & Tzatziki

Come on, who doesn’t love pizza?! Now add on this healthy version with a delicious splash of tzatziki…win win!

Lean and Green Entree | Cauliflower Pizza with Chicken & Tzatziki

Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 1/4 tsp ground black pepper
  • 1 lb boneless, skinless chicken breast, cut into very fine strips
  • 1/2 cup peeled, seeded, and grated cucumber
  • 2 eggs
  • 1/2 tsp crushed garlic
  • 1/2 tsp Italian seasoning
  • 10 Kalamata olives, pitted and chopped
  • 1/2 cup low-fat plain Greek yogurt
  • 1 tbsp low-fat parmesan cheese
  • 1 cup reduced-fat, shredded mozzarella
  • 5 1/2 cups riced cauliflower
  • 1/4 tsp salt, divided


  •  Spread the cauliflower “rice” on a baking sheet lined with parchment paper and bake at 425°F for 30 minutes until golden brown. Remove from the oven and allow to cool (keep oven on and save the parchment paper for later). In a kitchen or paper towel, squeeze the cauliflower to remove any excess moisture.
  •  In a large bowl, combine cauliflower with the eggs, parmesan cheese, and a quarter teaspoon of salt; stir to make a cohesive mix.
  • Place the cauliflower mixture onto the parchment lined baking sheet, and press into a 12-inch circle shaped like a pizza.
  • In a medium bowl, add the chicken strips, olives, Italian seasoning, and pepper, and toss to combine.
  • Arrange chicken strips and olives on top of the cauliflower crust, and then sprinkle with mozzarella cheese. Bake at 425°F for 20 minutes until golden brown.
  • While the pizza bakes, make the tzatziki sauce. Combine the grated cucumbers, yogurt, garlic and a quarter teaspoon of salt.
  • Cut the cauliflower pizza into four wedges and top each wedge with tzatziki.
Keyword Gluten Free, Keto

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