Healthy Chicken Alfredo Pizza

Nom nom nom, I've managed to use up the creamy cauliflower sauce  after baking two 10" pizza on the following day :D Hmmm why is the pizza crust so black?! hehehe Trying to be adventure in taste and I've added some charcoal powder into the dough. Worrying that my kids will be put off by the colour of the pizza though the charcoal powder will not impart any flavour to it, I've made any wholemeal pizza crust will almost the same fillings on top. In the end the charcoal pizza was completely polished up first! :D 

Charcoal Pizza Base
Ingredient (one 10" wholemeal crust pizza)

• 100ml lukewarm water
• 1 tsp instant yeast
• 1/2 tbsp extra virgin olive oil
• 2 tsp sugar
• 1/2 tsp salt
• 120gm bread flour
• 40gm wholemeal flour
• 1 tbsp charcoal powder (omit if making plain wholemeal crust)

Method

1. Sprinkle sugar and yeast over water. Set aside for about 10mins till frothy.
2. Sift flour into a mixing bowl. Stir in salt. Make a well in the centre.
3. Pour yeast mixture and oil into the well.
4. Knead dough till smooth and springy for about 5mins.
5. Place the ball of dough in a large flour-dusted bowl. Cover with cling wrap. Proof for about 1 hr till double in size.
6. Knock back dough and knead lightly. At this point of time can seal the dough tightly and chill in fridge till use. 

Recipe modified from : pinofyum.com

Chicken Alfredo Pizza

Ingredient

• 1 10" charcoal pizza crust (recipe as above)
• 1 cup creamy cauliflower dough
• 1 cup roasted chicken breast, shredded
• 1/2 cup shredded cheddar cheese
• diced tomatoes
• minced fresh parsley
• olive oil

Method

1. Roll out pizza dough into a 10" circle. Prick the surface randomly with a fork.
2. Spread 1/2 cup sauce evenly over unbaked crust.
3. Arrange chicken/mushroom over pizza and top with remaining 1/2 cup sauce.
4. Sprinkle cheese over and top with diced tomatoes.
5. Bake in preheated oven at 200 deg cel for 25 -30 mins or until the edges of the chicken started to brown and outer crust is slightly crispy. Topped with chopped parsley and olive oil and serve immediately.

For this plain wholemeal pizza crust, I've added extra 1/2 cup sautéed mushroom and reduced the roasted chicken to 1/2 cup.

I am submitting this recipe to Aspiring Bakers #35: A Palate for Pizza (September 2013) hosted by Joey of Little Accidents in the Kitchen