This quick and simple meal or snack is ready in less than half an hour. Cheesy chicken flatbread with bacon and mushrooms uses frozen Naan to make a quick meal.
This is one of those things you can throw together really quickly if you have leftover chicken to use up. Frozen Naan bread and a few staple ingredients paired with just a few minutes in the oven make a great, versatile, meal or snack.
All you need is:
Frozen Naan bread
leftover chopped chicken
cheddar and Gouda cheeses
cooked crumbled bacon
The Simple Assembly:
You can use whatever amounts of these you like. If you love mushrooms, layer them on thick. If you don’t like bacon (what?!) just leave it out. Don’t have leftover chicken? These would be great with the just the cheeses, mushrooms and bacon.
Just put the Naan on a baking sheet and set the oven to whatever temperature the package directs you to.
Throw the Naan in and bake according to package directions. Then layer the ingredients on top, finishing with the cheeses. Put it back in the oven until the cheese melts.
It’s ready to eat that quickly. Seriously, less than 20 minutes.
I have to admit I held off on the cauliflower crust thing for quite awhile after it came out. Now I actually really like my cauliflower pizzas. Once I finally did try a few recipes, I had to work on my own version to find an easier way.
Secret: I am a bit of a lazy cook sometimes. Most cauliflower crust recipes have several steps (ricing, steaming, squeezing, etc…) and I found myself wondering if I could take any shortcuts. Also, while I enjoyed the taste of the crust more than I thought I would, I really thought they were also kind of bland.
After a few experiments this is what I came up with. It’s an easy crust with few steps and lots of flavor.
First step, buy cauliflower already riced or put yours in a food processor to get the small bits. This is 2 cups and makes a 9″ pizza crust of medium thickness.
To the riced cauliflower you want to add 2 eggs, 1/2 cup mozzarella, 1/2 C Parmesan, 1 Tablespoon Italian seasoning, and 2 teaspoons garlic powder.
Mix it all together and pat it out onto a silicon baking mat. This really is the best way to make sure it doesn’t stick.
Bake it at 425 degrees for about 15 minutes, until it starts to brown.
Once you’re at this stage, you can add your normal toppings. On the pizza below I was having an indecisive day so I made half of it pepperoni and the other half just shredded fresh basil (after putting sauce and cheese all over). I topped both halves with a little dried oregano and a light dust of sea salt. Return it to the oven just long enough for the cheese on top to melt and the toppings to look done. This usually takes me between 5-10 minutes.
My Favorite Cauliflower Pizza Crust
A quick and tasty cauliflower crust for low carb or gluten free pizza.
- 2 Cups riced cauliflower
- 2 large eggs
- 1/2 Cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 Tablespoon dried Italian seasoning blend
- 2 teaspoons garlic powder
- Pizza toppings of your choice (sauce, cheese, pepperoni, etc...)
- Preheat oven to 425 degrees.
- If your cauliflower isn't already riced, put it in a food processor and process until it is in small bits.
- In a medium bowl, combine all the crust ingredients well.
- Pat it out onto a silicone mat in a circle.
- Bake about 15 minutes until the top is starting to brown.
- Remove and top with desired toppings.
- Return to oven until the toppings are warmed through, 5-10 minutes. Do not let the crust burn.
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