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Mini Paleo Chicken Pesto Pizzas

By: Amber Goulden
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Prep Time: 8 hrs 20 mins
Cook Time: 20 mins
Servings: 12 mini pizzas
Bite sized, grain-free pizzas - ideal for dinner or appetizers!


  • 1 Head Cauliflower
  • 1 Egg
  • 1/8 teaspoon Kosher Salt
  • 3 tablespoons Paleo Pesto
  • 1/2 pound Chopped/Shredded Chicken
  • Salt & Pepper to Taste


  • Previous Night Prep{optional to start early}
  • Chop cauliflower head and dispose of the stems.
  • Steam the cauliflower for 10 minutes.
  • Transfer to a food processor {or blender} and blend until smooth.
  • Place in a towel, sitting in a strainer, sitting in a bowl over night so that it may cool and passively drain some liquid off.
  • Current Day
  • Preheat oven to 350 degrees Fahrenheit and line a couple baking sheets with parchment paper.
  • Wrap small portions of the mashed cauliflower in a kitchen towel and squeeze out as much liquid as possible. For one head of cauliflower, you should get almost ½ cup of water.
  • Whisk the egg and salt together.
  • Add the egg and salt to the strained cauliflower and whisk together until smooth.
  • Spoon 1-2 teaspoon dollops of the cauliflower mixture onto the parchment paper-lined baking sheet. Flatten into small discs with the back of a spoon or rubber spatula.
  • Bake at 350 for approximately 20 minutes or until the edges start to brown. If they’re not done after 20 minutes, continue cooking for additional 2-3 minute increments.
  • Let cool completely on the parchment paper before you move them.
  • After they’ve cooled, transfer to sit on paper towels to absorb any last remaining moisture.
  • Smear each crust with pesto, top with chicken, and sprinkle with kosher salt and cracked pepper.
  • Either plate immediately or place the finished pizzas back in the oven for another 1-2 minutes to warm up.
  • Enjoy!