-
1
Chop the cauliflower into medium pieces.
-
2
Heat a large skillet over high heat.
-
3
Add the oil and heat until shiny.
-
4
Place the cauliflower in the hot oil, stir to cover with oil, and place a lid on the skillet.
-
5
Check skillet every few minutes and stir if needed to keep cauliflower from burning.
-
6
But let it get nice, browned and roasted outside.
-
7
Continue to let the cauliflower cook, with the skillet covered, for about 10-15 minutes or until tender-crisp.
-
8
Remove from heat and let cauliflower cool for a few minutes.
-
9
Preheat the oven to 450 F. In a blender or large food processor, place eggs, cornmeal and seasonings.
-
10
Add cauliflower into the blender as well and puree until you have a semi-smooth, thick batter.
-
11
Cover a pizza pan with parchment paper and pour batter into the center of the paper.
-
12
Spread it until you have about a 1/2 inch thick crust or thinner if desired.
-
13
Bake the crust for about 20 minutes, checking occasionally to make sure it doesnt burn.
-
14
I liked the crispy edges, so I recommend letting it brown a little bit more than a normal crust.
-
15
While crust is cooking, put chicken into a bowl and add the barbecue sauce.
-
16
Stir to coat chicken with barbecue sauce.
-
17
When the crust is cooked through and golden brown, remove it from the oven.
-
18
Top it with barbecue chicken, half of the cheese, all of the red onion and then top it with the rest of the cheese.
-
19
Bake for 10-15 minutes or until cheese is melted and golden.
-
20
Top with cilantro, slice and serve!
-
21
150 calories per slice when cut into 8 slices.
