Wondering what to do with that leftover rotisserie chicken? I say, turn it in to individual pizzas. My version contains bits of that rotisserie chicken, heirloom tomatoes, fresh spinach and basil—all served up atop a low carb, gluten free cauliflower crust. You can eat this one guilt free. And, it’s delicious!
1, 8-inch, Cauliflower Pizza Crust (I used Trader Joe’s brand)
2 Tablespoons Pizza Sauce (any kind will do)
1/4 Cup Finely Diced, Leftover Rotisserie Chicken
1 Small Heirloom Tomato, sliced thin
2 Tablespoons Fresh Basil, Julienne
2 Tablespoons Fresh Spinach, Julienne
1/4 Teaspoon Red Pepper Flakes
Sprinkle Kosher Salt
3-4 Slices Fresh Mozzarella Cheese, Torn
Preheat oven to 425 degrees.
Lay your cauliflower crust on a baking sheet. Smear with pizza sauce, leaving a slight border.
Top with diced rotisserie chicken.
Lay down a piece of paper towel. Top towel with thin-sliced tomato. Sprinkle with kosher salt. Top tomatoes with another paper towel and pat slightly. (The goal is to remove some of the water from the tomatoes so you don’t get soggy pizza. Nobody likes that. 🤢)
Add tomatoes to the pizza.
Sprinkle over the basil, spinach, and red pepper flakes. Sprinkle entire top of pizza with a tiny bit more kosher salt (optional).
Top the pizza with torn pieces of fresh (trust me, only go fresh here) mozzarella cheese.
Put in your preheated oven and cook 8-10 minutes. Or until cheese starts to bubble and turn golden brown.
Remove from oven. Allow to cool for a few minutes. Slice and enjoy. So good and you didn’t have to toss out that leftover chicken. 🙌🏻
