Mediterranean Chicken Pizza with Cauliflower Crust

Preheat oven to 400°F.

Make the cauliflower crust: Grate cauliflower heads (excluding thick stems) until you get around 3 to 3 1/2 cups.

Place grated cauliflower in a microwave-safe dish. Microwave for about 4 minutes, stirring halfway through. Let cool for a few minutes.

Place cauliflower in a fine mesh strainer or cheesecloth, then press down and squeeze to remove as much moisture as you can, leaving you with dry cauliflower "rice."

Mix cauliflower with mozzarella cheese, beaten egg, minced garlic, and dried basil. Shape into 2 8-inch flat rounds on a parchment paper-lined baking tray, making sure the thickness is even all around.

Bake in the preheated oven for about 10 to 15 minutes or until edges are golden brown. Let cool before adding toppings. The pizza crusts can also be wrapped in foil and frozen for future use.

Cook the chicken: Grill or pan-fry chicken breast fillet about 7 minutes on each side until brown and golden. Slice into strips or dice into cubes. Set aside.

Assemble the pizza: Spread a thin layer of pizza sauce on the crust. Top with baby spinach and sprinkle cheese all over. Add chicken, feta, sun-dried tomatoes, and olives on top. Bake for another 2 to 3 minutes or until cheese starts to bubble.