cauliflower crust breakfast pizza
Author: Angela Sackett
Recipe type: Grain-Free
Serves: 6
- 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.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/cauliflower-crust-breakfast-pizza/
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