how many nights per week can a girl prep and serve breakfast-for-supper? because really, for me, it could be every night. excepting, of course, that i’d have mutiny, because the one thing my family likes more than breakfast is Mexican. so it’d have to be divided time. and if i could concoct a recipe for Mexican cauliflower crust breakfast pizza, it would be a win.
nonetheless, breakfast pizza sounded amazing to me, and coupling the cauliflower pizza crust craze with a crispy-white, gooey-yolk egg, oozing onto warm toppings and a crispy base, is my idea of dinner deliciousness.
one note: i realize this may be offensive to some, but i have
an evil tendency an occasional oversight in buying beautiful, fresh, local produce, getting busy and forgetting to use it. so in this recipe, i actually use frozen cauliflower.
- 2 16 ounce bags frozen cauliflower (or cauliflower and broccoli blend)
- 6 eggs
- ¼ cup grated plus 2 tablespoons parmesan cheese
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 tablespoon fresh basil, chopped
- ¾ cup raw sharp cheddar cheese, shredded
- ½ pound bacon, cooked and crumbled
- ⅓ cup no-sugar-added pizza sauce
- Allow cauliflower to thaw and drain in a fine mesh strainer.
- In the bowl of a food processor, process cauliflower until it resembles fine grains of rice.
- Drain again in mesh strainer, pressing with a large wooden spoon to remove as much moisture as possible.
- In a large non-stick skillet, melt coconut oil and cooked cauliflower/broccoli blend over medium heat until tender.
- Transfer to mesh strainer and allow to cool and press to remove any remaining moisture.
- In a large mixing bowl, beat 2 eggs.
- Preheat oven to 400 degrees.
- Add cauliflower, salt and pepper, parmesan, dried thyme and rosemary, and ¼ cup cheddar cheese, and stir to combine.
- Divide mixture into two halves and form a large ball.
- Place each on a large parchment lined rimmed baking sheet.
- Top with an additional sheet of parchment or clear plastic wrap, and roll flat.
- Bake crusts at 400 degrees for twenty minutes or until golden brown.
- Top pizzas each with half of pizza sauce, crumbled bacon, fresh basil, remaining cheddar cheese, and 2 tablespoons parmesan.
- Make two wells in each pizza, and crack an egg into each well.
- Bake pizzas for an additional 10-20 minutes, or until whites of eggs are set.
do you have a favorite breakfast recipe? one you make for all-hours-meals? i’ve love to hear about it – do share below!
the original blog that inspired this recipe is cheeky, lighthearted, and definitely not heralding life views i hold true, but it is entertaining and filled with brilliant and original recipes, and every author deserves credit. click here for the recipe inspiration.
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