Chicken Scarpariello Cauliflower Flatbread

Juicy chicken Scarpariello (a classic Italian-American dish) totally transforms this healthy flatbread recipe. Drizzle with plain Greek yogurt for a cooling finish.

Chicken Scarpariello Cauliflower Flatbread with lemon wedges
Photo: Adam Albright
Hands On Time:
15 mins
Total Time:
45 mins


  • 3 cup fresh riced cauliflower*

  • 1 egg, lightly beaten

  • ¼ cup panko bread crumbs

  • ¼ cup shredded Italian cheese blend (1 ounce)

  • ¼ cup grated Parmesan cheese

  • 1 pound skinless, boneless chicken thighs, cut into bite-size pieces

  • 1 tablespoon olive oil

  • 4 cloves garlic, minced

  • ½ cup jarred Peppadew peppers, drained and halved (reserve brine)

  • 1 tablespoon chopped fresh rosemary

  • 1 lemon, halved

  • Plain Greek yogurt (optional)


  1. Preheat oven to 425°F. Place a pizza stone or baking sheet in the oven while it preheats. Place cauliflower in a medium bowl with 2 tablespoons water. Microwave, covered, 3 to 4 minutes or until tender, stirring once. Cool slightly. Wrap cauliflower in paper towels or an absorbent dish towel and squeeze until there is no more liquid.

  2. In the same bowl combine cauliflower, egg, panko, cheeses, and 1/4 teaspoon salt. On a piece of parchment paper pat cauliflower mixture to a 12-inch circle. Use a pizza peel or flat baking sheet to transfer paper with crust to preheated pizza stone. Bake 15 minutes or until crisp and starting to brown.

  3. Meanwhile, season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch skillet. Add chicken and garlic. Cook and stir for 6 minutes or until chicken is browned and cooked through. Add Peppadew peppers, 2 tablespoons brine, and rosemary. Juice half of the lemon; add to skillet. Cook and stir 30 seconds or until liquid is nearly evaporated.

  4. Spoon chicken mixture over cauliflower crust. Bake 5 minutes more. Sprinkle with additional rosemary. Cut remaining lemon half into wedges and serve with flatbread. If desired, stir an additional 2 Tbsp. brine into Greek yogurt and drizzle over flatbread.


Use packaged fresh riced cauliflower or start with 4 cups fresh cauliflower florets. Place in a food processor and pulse until the size of grains of couscous or rice.

Nutrition Facts (per serving)

210 Calories
10g Fat
11g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 210
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 96mg 32%
Sodium 514mg 22%
Total Carbohydrate 11g 4%
Total Sugars 5g
Protein 17g
Vitamin C 53.6mg 268%
Calcium 113mg 9%
Iron 0.9mg 5%
Potassium 142mg 3%
Folate, total 12.1mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles