1 batch whole wheat pizza dough
4 cups creamy cauliflower sauce
2 large chicken breasts, cooked and shredded
1 cup shredded Mozzarella or other cheese
minced fresh parsley
salt and pepper
Prepare the crust. For me, the recipe linked about makes 2 12-inch round pizzas. Preheat the oven to 375 degrees. Divide the sauce between the two pizzas, spreading about 1½ cups over each unbaked crust. Arrange the chicken evenly over both pizzas and top with a little bit more sauce (about ½ cup each). Add the diced tomatoes or any additional toppings. Sprinkle cheese over the two pizzas, about ½ cup for each pizza. Bake for 12 minutes. Turn on the broiler and continue baking for an additional 3-8 minutes, depending on how browned you want the top/crust to be. I waited until the edges of my chicken started to brown and the outer crust was a little more crispy. Serve immediately topped with parsley, additional salt and pepper, Parmesan cheese, or a drizzle of olive oil.