Breakfast Pizza with Cauliflower Crust

Breakfast Pizza with Cauliflower Crust

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 2

Ingredients


908 gm Cauliflower
2 medium egg Egg
1/4 cup Parmesan cheese, shredded
1/4 tsp Salt
1/4 tsp Thyme, fresh (chopped)
1/4 tsp Oregano, fresh (chopped)
1/8 tsp Marjoram (chopped)
3/4 cup, shredded Mozzarella cheese, partially skimmed
1/4 cup Tomato pizza sauce, canned

Instructions


For these cauliflower crust pizzas, you’ll need about 2 pounds of fresh cauliflower.

Cut off the florets and pulse them in a food processor until finely chopped. Measure out 3 cups of the cauliflower as that’s all you will need for the dough.

In a large skillet, cook the chopped cauliflower over a medium-low heat until tender. This will take about 5 minutes. Remember, you’re still have to bake it so don’t over cook it!

Transfer the cooked cauliflower to a cheesecloth-lined bowl and let it cool slightly. Then wring out as much water from the cauliflower as you possibly can by twisting the cheese cloth tighter and tighter. This will affect the texture of your “pizza” crust so it is very important.

Combine the cauliflower, 1/4 teaspoon salt, 1/4 teaspoon thyme, 1/4 teaspoon oregano, 1/8 teaspoon marjoram, 1/4 cup mozzarella, and 1/4 cup Parmesan cheese in a large mixing bowl. Beat one egg and add it to the mix, combining all ingredients with your hands, forming the dough into two separate balls.

Place each dough ball on a piece of parchment paper and form into a thin circle. Lay another piece of parchment over the top and roll them even thinner. You should be able to get two 6-inch pizzas from this recipe.

Bake the pizza crusts at 400 degrees F in a preheated oven for about 15 minutes. You can tell their ready when the mozzarella cheese begins to bubble up from the crust and turn a golden brown.

Remove from the oven and cover each one with about 2 tablespoons of pizza sauce. Then top them with 1/4 cup of mozzarella cheese, or more if you like. This is about the minimum you’ll need but I know everybody has their personal ratio for sauce and cheesiness when it comes to pizza.

Place your toppings on the pizza being sure to create a well for the egg. I even dig a hole into some of the sauce and cheese because these eggs like to move while cooking! You don’t want it to slide off.

Crack an egg into each pizza well, and then transfer the pizzas (still on the parchment paper) to a baking sheet or pizza stone and bake them for 15 minutes, until the whites are set.

Nutrition Facts

Per Portion

Calories 383
Calories from fat 151
Calories from saturated fat 77
Total Fat 16.8 g
Saturated Fat 8.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.3 g
Cholesterol 208 mg
Sodium 1038 mg
Potassium 1572 mg
Total Carbohydrate 27.5 g
Dietary Fiber 8.6 g
Sugars 10.2 g
Protein 30 g

Dietary servings

Per Portion


Meat Alternative 0.5
Milk Alternative 1.1
Vegetables 8.6

Energy sources


Pygal29%448.75475920574434140.47619247924740%388.6933425517871282.3183159209869532%306.18183565351364147.5559159376521429%40%32%CarbohydratesFatProtein
Recipe from:
Breakfast