May 11, 20205 min read

Balsamic Cranberry Chicken Cauliflower Pizza

I was recently invited to be a part of the Cape Cod Select Food #Blogger Recipe Challenge and I’m so excited to share my delicious new #pizza recipe using their frozen cranberries with you!

This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, caramelized onions, ricotta, Parmesan and mozzarella cheese, topped with fresh arugula and basil on a crispy, thin cauliflower crust. You guys..this is the most delicious pizza I’ve ever made..It’s a sweet and tangy savory delight all in one bite!

For over 70 years, the Rhodes family has been harvesting cranberries in Southeastern Massachusetts, the heart of “Cranberry Country”. In 2009, Cindy Rhodes founded Cape Cod Select, the retail face for the Edgewood Bogs Cranberry Growers.

They select only the ripest, freshest fruit to package and are proud to provide a premium quality product. From flower to package, they strive to integrate all the latest sustainable technologies and pledge to do their share in protecting the environment.

I used a pre-made frozen cauliflower pizza crust (Caulipowr brand is great) which is super thin, crunchy and saves a lot of time. You can also make a homemade crust with riced cauliflower, egg, mozzarella, parmesan cheese, with a dash of dried basil or italian seasoning which is included in the recipe.

First slice your onions and sauté them over low heat on the stove in a large sauté pan with a pinch of sugar or stevia for about 30-40 minutes until caramelized. Set aside.

The cauliflower pizza crust is topped with all kinds of goodies: a creamy base of ricotta topped with flavorful shredded rotisserie chicken, mozzarella, and caramelized onions, then popped in the oven for 11-13 minutes to crisp it up and melt the cheese.

While the crust is cooking, chop your cranberries and sauté the cranberries for a few minutes in a little bit of olive oil.

Reduce the balsamic vinegar in a small saucepan over high heat on the stove to create a delicious glaze, then add the cranberries to the glaze and set aside.

Once the pizza is done cooking, add the balsamic glazed cranberries and top it with fresh baby arugula and torn basil leaves, with a drizzle of additional olive oil and balsamic glaze for an extra hit of flavor.

Cut it into 4-8 slices (depending on the size of your crust) and serve immediately.

Healthy, delicious and perfect for a light, gluten-free meal. Enjoy!

Yum

Balsamic Cranberry Chicken Cauliflower Pizza

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 slice

Calories per serving: 166

Fat per serving: 9.7g

This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, ricotta, Parmesan and mozzarella cheese, caramelized onions and fresh arugula on a crispy, cheesy cauliflower crust. Healthy, delicious and perfect for a light, gluten-free meal.

Ingredients

For the crust:
1 medium head cauliflower (or 12 ounces/3 cups frozen pre-riced cauliflower)
1 egg, beaten
1/2 teaspoon garlic powder
1 1/2 cups mozzarella cheese
1/4 cup Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Kosher or sea salt
Freshly ground black pepper
For the pizza:
3 tablespoons extra virgin olive oil, divided
1 large sweet onion, halved and sliced thin
Sea salt and freshly ground black pepper, to taste
1 cup balsamic vinegar, plus extra for drizzling
1 1/2 tablespoons stevia (or 3 tablespoons honey)
3/4 cup Cape Cod Select frozen cranberries, thawed and drained
2 ounces ricotta cheese
1 cup shredded rotisserie chicken
1 cup mozzarella, shredded
1 cup baby arugula
Fresh torn basil, for garnish

Instructions

For a homemade cauliflower pizza crust:
Preheat oven to 400 degrees F.
Working in batches as needed, pulse cauliflower in a food processor until rice-like consistency. If using pre-riced cauliflower, microwave according to package directions (3-5 minutes) and let cool 5-10 minutes. Drain in a large colander, squeezing out extra moisture with paper towels.
In a medium mixing bowl, combine cauliflower, beaten egg, garlic powder, 1 cup mozzarella and parmesan cheese, dried basil and oregano, salt and pepper. Stir and fold until mixture holds together.
Press cauliflower mixture into a 10-inch circle (1/4” thick) on the parchment lined pizza stone or baking sheet.
Bake cauliflower crust for 15 minutes, then flip it over and bake another 10 minutes or until edges are golden brown and crust is crispy; remove from oven and brush with a small amount of olive oil.
For the pizza:
While pizza crust is baking, caramelize onions in a sauté pan over low heat with 1 1/2 tablespoons of olive oil, sea salt and pepper, for about 20-25 minutes until soft and golden brown. Remove pan from stove and set aside.
Reduce the balsamic vinegar on the stove by bringing vinegar and stevia (or honey) to a boil in a small pan. Reduce heat to medium-low; let simmer for 8-10 minutes.
Stir the vinegar occasionally as it simmers and let reduce by half until the consistency is thick and syrupy.
Roughly chop the cranberries and add to a small pan with ½ tablespoon olive oil over medium heat. Sauté for 5 minutes, then toss them in the balsamic reduction and set aside.
Remove pizza crust from oven and spread ricotta cheese in an even layer, leaving 1-inch border on the outer crust. Sprinkle with caramelized onions and shredded rotisserie chicken, top with 1/2 cup shredded mozzarella cheese.
Slide pizza back into the oven and bake for another 5 minutes (or broil it at 450-500 degrees for 2 minutes) on the upper rack, until cheese is bubbly and browned. Remove pizza from oven.
Sprinkle the sautéed balsamic cranberries evenly over pizza, and top with arugula and fresh basil.
Drizzle pizza with additional olive oil and balsamic reduction, if desired.
Slice into 4-8 pieces and serve immediately.
NOTE:
If using pre-made or frozen cauliflower pizza crust:
Place pizza stone or baking sheet on middle rack of oven and preheat to 400 degrees F. Line pizza peel or large round baking sheet with parchment paper.
Spray the crust with olive oil cooking spray and top with ricotta, mozzarella, shredded chicken and caramelized onions. Bake for 10-12 minutes and remove from oven. Top with the balsamic cranberries, fresh basil, arugula and drizzle with extra balsamic glaze for garnish.

Notes

To save time and effort, use a pre-made frozen cauliflower pizza crust and top with ricotta and mozzarella cheese, onions, chicken and bake for 11-13 minutes, then top with arugula, balsamic cranberries and basil and additional olive oil and balsamic glaze to garnish and cut into slices and serve.

You can make the crusts ahead, wrap well with plastic, and refrigerate for up to 2 days or freeze for up to 2 weeks.

Macros per serving: 166 calories 9.7 g fat 3.3 g saturated fat 46mg cholesterol 211 mg sodium 7 g total carbs 1.3g fiber 4.1g total sugars 12.4 g protein 5.7g net carbs

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I’d also love to hear your comments below if you made the recipe!