Cauliflower Pizza Loaded with Chicken Fajitas

Make sure to squeeze out excess moisture from the cauliflower before making the crust to keep it crispy.
Cook the chicken fajitas fully before adding them to the pizza to ensure they stay tender and flavorful.
Pre-bake the crust slightly to help it hold up under the toppings and avoid sogginess.

Step 1

Warm your oven to 425°F (220°C) and lightly grease two large baking sheets. In a big skillet over medium heat, warm up some vegetable oil. Toss in the chopped onion and both peppers, cooking until the onion turns translucent, about 5 minutes. Add the chicken and cook it until it’s just starting to brown, stirring now and then, which should take around 7 to 10 minutes. Then, throw in the garlic and let it cook for another minute.

Step 2

In a small bowl, mix together all your spices and the flour — chili powder, onion powder, garlic powder, oregano, paprika, salt, pepper, coriander, and cumin. Sprinkle this mix over the chicken and veggies, stirring it in well, and cook for a minute or two. Pour in the water, give everything a good stir, and keep cooking until the sauce thickens, about 5 minutes.

Step 3

Place your pizza crusts on the baking sheets and spread the chicken fajita mixture evenly over each one. Layer on some fresh tomato slices and then cover with pepper Jack cheese. Pop the pizzas into the oven and bake for 15 to 20 minutes, or until the cheese is melted and the crust edges look golden and crispy.

Step 4

Right before serving, top each pizza with slices of creamy avocado and a squeeze of fresh lime juice for a bright, fresh finish. Enjoy!

Serving Options

Serve this pizza with a side of fresh salsa or guacamole for an extra burst of flavor. A simple green salad with lime dressing also pairs well and balances the meal nicely.

Freezing Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet to keep the crust crisp instead of using a microwave.