Preheat the oven to 425 degrees F (220 degrees C).
If using Cauliflower (1 head) rice in a food processor first. Skip this step if using cauliflower rice.
Heat up the riced cauliflower in the oven for 25 minutes to reduce moisture.
Remove the slightly baked cauliflower, let it cool, and once it’s warm to touch, squeeze out any extra moisture. It has to be completely dry.
Pour the dried cauliflower in a large bowl and add Salt (1 teaspoon), Ground Black Pepper (2 teaspoon), Grated Parmesan Cheese (2 tablespoon), Garlic Powder (1 teaspoon), Italian Seasoning (1 teaspoon), and Chipotle Seasoning (1 teaspoon). Mix to combine.
Melt Shredded Mozzarella Cheese (1 cup) and Cream Cheese (1 tablespoon) in the microwave. Add it to the dry ingredients and fold to create a dough.
Line a baking tray with parchment paper and spread the dough on it. Bake in the oven for 10 minutes.
Remove the crust, flip it over, and bake it for 15 more minutes, 25 minutes total.
In the meantime peel the Yellow Onion (1), cut it in half, and chop it length-wise, making semi-circles. Do not dice.
Bring a pan to medium-high heat, add a drop of olive oil and caramelize the onions. Drop in the Chicken (1 serving) and sauté until light brown.
Remove the crust and brush lightly with some Olive Oil (1 tablespoon).
Spread Garlic Parmesan Sauce (2 tablespoon) on the crust, add Shredded Mozzarella Cheese (1 cup) and top it with shredded chicken and onion mixture. Bake for 8 to 12 minutes.
Remove the pizza and garnish with Fresh Parsley (1 tablespoon). Munch on!