Mexican Street Roasted Corn Crispy Pizza

Directions Print

1. Thaw cauliflower crust at room temperature for ½ hour before assembling the dish. Mix the cooked shredded chicken with buffalo sauce.
2. To assemble the pizza: Lay the crust onto a pizza screen or baking sheet. Spread the Casa Solana Mexican Street corn, shredded chicken, and peppers evenly over the pizza crust leaving a ¾" – 1" border on the edges. Bake hot at 450°F for 8 minutes until golden brown and crust is crispy. Top finished pizza with pea sprouts and optional ingredients as desired.