For the cauliflower crust:
1 head cauliflower
2/3 cup potato starch
1 tsp. pink Himalayan salt
1 tbsp. baking powder
1 tbsp. arrowroot flour
1 tbsp. olive oil or avocado oil
1/4 cup water
For the pizza:
1/2 cup barbecue sauce
1 cup cheese
1 cup chicken, cooked and cubed
1/2 cup red onion sliced
1/4 cup cilantro fresh for garnish
To make the crust:
Preheat the oven to 400°F. Place a baking pan or pizza stone in the oven to heat for about 15-30 minutes while making the crust.
Chop up the cauliflower and add it in a food processor. Process on high. Transfer the riced cauliflower to a microwaveable bowl. Microwave for two to three minutes until cooked. Set aside to cool.
While the cauliflower rice is cooling, whisk together the arrowroot flour, olive oil, baking powder, and water in a small bowl.
Using a nut bag or large flour towel, add the cauliflower rice in it and squeeze it over a bowl until all the water is squeezed out. You want to get out as much water as possible.
To make the pizza:
In a large bowl, add the prepared cauliflower rice, potato starch, salt, and the mixture of arrowroot flour, olive oil, baking powder, and water. Mix until it forms a dough. If the dough seems dry, add a little more water but not too much.
Roll the dough out on parchment paper until it is about 1/4 inch thick. Remove the hot pan or pizza stone from the oven and carefully flip the dough on top of the hot pan or stone (so there is no parchment paper underneath). This will help get a crispy crust.
Bake the crust for 10 minutes then carefully flip it and bake it another 10 minutes.
Add the barbecue sauce, cheese, chicken, and onions. Bake for 5-7 minutes. Remove from oven and garnish with cilantro.