Pesto Chicken Pizza with Cauliflower Crust

This recipe is apart of my 3-Step Rhythm Cleanse, which you can learn all about right here!

Pizza is one of those dishes that really satisfies the soul somehow. Likely its the beautiful combination of light meats, veggies, sauce and cheese on top of thin slices of bread. But if those traditional combinations are Glycating your proteins and adding to your toxic burden, surely there's an alternative that hits all of the right notes.

This pesto sauce really makes the pizza. The crust is slightly flimsy when straight out of the oven, but does stiffen up a bit as it rests. The less heavy the toppings are, the more crispy it gets. Pesto is easy to use in many dishes so make a batch and freeze it.

Like this batch pictured here Topping the pizza here is recommended with thinly sliced chicken and mushrooms. You can do Whatever you'd like, as long as the meat is clean. Vegetables are always a nice addition, but you're eating pizza tonight right? Try a pasture raised pork - Hot Italian Sausage crumbled over top!

Once you've tried this pizza once or twice and you really have a solid understanding of pizza that's not New York Style Pizza, you can branch out include some tomatopizza sauce later on. These tomato sauces must be HOMEmade from whole peeled tomatoes in order to be tolerable by the digestive and immune system.

Phases II and III:
Serves 2, prep 30 minutes, cooks 35 minutes

Extra Virgin Olive Oil for greasing the panor any of the good oils
1 Small head of cauliflower, cut into small florets
1 Omega 3 Egg, lightly beaten
1/2 C Shredded Buffalo Or Goat Mozzarella
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 teaspoon dried oregano

Pesto sauce from recipe above, in whatever amount you prefer, lightly covered-slightly thick really thick layers.
3/4 C Buffalo Mozzarella shredded
1/4 C or more Pecorino-Romano Cheese
Chicken sliced thin from previous preparations Mushroom - add desired amount and desired kind of mushroom in any preparation. Previously Cooked and sliced are best.
Add pinch of salt and pepper to top off before the oven

Rice the cauliflower. You will have approximately 3 cups. Transfer to a microwave-safe dish and microwave on high for 8 minutes, until Cooked. Allow to Cool, stirring occasionally.

Place a rack in the middle of the oven. Heat the oven to 450 degrees. Grease a 10' ovenproof fryingpan with olive oil.

Place the cooledriced cauliflower in a dishtowel, twist and squeeze to remove all moisture, Transfer to a mixing bowl. Add the egg, mozzarella, salt, pepper, and oregano. Mix well. Press the mixture evenly into the fryingpan or bakingpan.

Over medium heat on the stove top or in the oven, Crisp the cauliflower crust for a few minutes. Transfer to the oven and bake for 15 minutes, until golden brown. Let cool for 5 minutes, and add the toppings. Scatter the mozzarella evenly over the pizzabase and spread the spinach

Makes about 2 servings.
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