1-2mediumjalapeños(thinly sliced; or Fresno chiles)
2slicesbacon(cooked and crumbled)
Fresh cilantro(for garnish)
Preheat oven to 425°.
In a food processor pulse the cauliflower until very finely minced.
Place cauliflower in a skillet over medium heat and allow it to release its moisture a bit.
Using a dish towel squeeze the water out of the cauliflower until you have a crumbly flour like consistency.
Mix cauliflower together with the egg, olive oil, spices, and flax meal.
Spread out onto a parchment lined pan and flatten until it's about 1/4 inch thick.
Bake for 15-20 minutes or until the edges are starting to brown.
While the crust is baking prep your other ingredients. Fry the bacon, cook the cubed chicken in a bit of oil seasoned with salt and pepper, and chop the veggies.
In a small pot over low heat melt the ghee and the buffalo sauce together, keep on low heat until ready to use.
When the crust is done remove from oven and top with buffalo sauce. Evenly spread the other toppings over the pizza.
Bake again 10-15 minutes or until toppings start to brown.
Slice and serve!
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.