Gluten Free Truffle Chicken White Pizza with Cauliflower Crust

In December I received a jar of Tartufata Truffle Sauce in the mail. I admit I let it sit on my desk for quite a while wondering what I should do with it. I have had things that were either cooked or drizzled with truffle oil which I have enjoyed greatly, but my last experience with anything truffle was not a good one so I was hesitant to use it.

Finally I decided to ask a friend what I should do with this small jar of truffle sauce. Her response was genius! Sauté chicken with the truffle sauce and serve on a white pizza with arugula. Done and done!

It only seemed appropriate that we cook this together, so I asked if she would be interested in making this with me. Knowing that she is extremely allergic to gluten I asked if she wanted to do a cauliflower crust instead. Coincidently she had a recipe for cauliflower crust that she had been wanting to test from The Pioneer Woman.

Today is the day for pizza!
We started first with preparing the crust.

The Pioneer Woman Cauliflower Pizza Crust:

Preheat Oven to 425 degrees F

Break the heads off the cauliflower stem and cut any hard stem pieces off and place in a colander for rinsing.

Once you have rinsed it and let it dry out a little put your cauliflower florets in a food processor and pulse until its a fine powder.

Empty your cauliflower powder into a microwave safe bowl and cover.

Microwave for about 6 minutes until soft.

Set aside and let cool.

Once it is cool enough to handle transfer it into a towel and wring out the moisture. This can take some time and muscle. Fortunately for me I had my friend Erika to do that. You will be surprised at the amount of liquid that comes out and continues to come out. The drier the cauliflower is the better the crust. So be patient.

Once you have squeezed all you can squeeze transfer to a large bowl and add parmesan, egg, mozzarella, basil, oregano and salt (you can use Italian seasoning if you prefer). Then combine.

Line a 10 inch round baking sheet with parchment paper.

Dump your dough onto the baking sheet and press the dough until the baking sheet is evenly covered.

Bake until it is golden brown, 20-25 minutes.

Remove from oven and set aside. Leave oven on.


1 Head Cauliflower

1/4 cup Parmesan, Grated

1 Egg

2 cup Mozzarella, Grated

1/4 teaspoon salt

1 teaspoon Italian seasoning (or 1/2 tsp basil and 1/2 tsp oregano)


Next was the chicken.

Slice your chicken breast in half length wise and then slice into pieces a little less than 1/4″ thick.

In a bowl add chicken, garlic, salt and truffle sauce and combine until chicken is evenly coated.

Sauté in a skillet until chicken is cooked through and then set aside.

Things are starting to smell so…… good!


6 ounces Chicken Breast

1 Clove Garlic, Minced

1 tablespoon Truffle Sauce

Pinch of Salt


Now time to prepare the other toppings!

We decided to do arugula with a vinaigrette.

In a small bowl mix together olive oil, balsamic vinegar, lemon juice, truffle sauce and salt. Set aside.

Blister some cherry tomatoes with olive oil in pan on low heat. Set aside.


2 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

1/2 Lemon, Juice

1 teaspoon truffle sauce

Pinch of Salt

1 cup Grape Tomatoes

3/4 cup Mozzarella, Shredded

1/4 cup Italian Blend Cheese, Shredded

2 cups Arugula

Optional: Sriracha and Ricotta


Now it’s time to assemble.

So much closer to eating!!

On top of your beautiful golden crust add Mozzarella and Italian blended cheese.

Then top with your chicken.

Bake in the oven for 10-15 minutes until cheese is bubbly and slightly browning.

Remove from the oven.

In a bowl toss arugula with your vinaigrette.

Add to the top of your pizza with your blistered tomatoes.

And enjoy!

This pizza was absolutely delicious and you do not have to feel guilty eating it. Its not greasy, but still cheesy and delicious. I added some sriracha to mine for a bit of a kick and some ricotta to my husbands. I am definitely going to make this again. Thumbs up all around.


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