While the antipasto salad has a distinctly retro vibe, the cauliflower-crust pizza is 100% au courant for pizza night. If you've never tried cauliflower crust, get ready to be pleasantly surprised! This recipe calls for store-bought cauliflower pizza crust, so this easy dinner comes together in just 30 minutes. This recipe makes extra roasted chicken thighs. Use the leftovers in salads and meal-prep lunches or to make Chicken & Quinoa Buddha Bowls (see Associated Recipes).

Katie Webster
Source: EatingWell Magazine, September 2019


Recipe Summary

20 mins
30 mins


Roasted Chicken Thighs
Italian Dressing


Instructions Checklist
  • To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Shred 1 thigh. (Reserve 4 thighs for another use.)

  • Prepare cauliflower crust according to package directions. (If the directions don't say to put it on a baking sheet, please do, otherwise the fat from the pesto and cheese may drip onto the bottom of your oven.) Spread pesto over it. Top with mozzarella and the shredded chicken. Bake according to package directions.

  • Meanwhile, combine lettuce, cauliflower, tomatoes, pepperoncini and pepperoni in a large bowl.

  • To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)

  • Just before serving, toss the salad with 2/3 cup dressing. Cut the pizza into wedges and serve with the salad.

Associated Recipes

Nutrition Facts

514 calories; protein 18g 36% DV; carbohydrates 25.1g 8% DV; exchange other carbs 1.5; dietary fiber 4.3g 17% DV; sugars 7.6g; fat 38.4g 59% DV; saturated fat 8.9g 45% DV; cholesterol 45.8mg 15% DV; vitamin a iu 1177.8IU 24% DV; vitamin c 21.1mg 35% DV; folate 62.1mcg 16% DV; calcium 281.4mg 28% DV; iron 1.7mg 10% DV; magnesium 30.4mg 11% DV; potassium 551mg 15% DV; sodium 730.6mg 29% DV.