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.

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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.