Cauliflower-Crusted Breakfast Pizza

This Cauliflower-Crusted Breakfast Pizza is a delicious and healthy twist on the traditional pizza, perfect for breakfast or brunch. With a crispy cauliflower crust, loaded with savory toppings like eggs, cheese, and your favorite vegetables, it’s a satisfying low-carb meal that the whole family will love!

Course Breakfast

Cuisine American

Keyword breakfast pizza, cauliflower pizza, keto breakfast, Keto Recipe, low carb pizza

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 280kcal

Equipment

Food processor
Baking sheet
Parchment paper
Microwave-safe bowl
Mixing bowl

Ingredients

Cauliflower Crust

1 medium head cauliflower (about 2 to 3 cups riced, 300g)
1 large egg (50g)
1 cup shredded mozzarella cheese (100g)
¼ cup grated Parmesan cheese (25g)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning

Toppings

4 large eggs (200g)
½ cup diced bell peppers (75g)
½ cup cooked and crumbled bacon or sausage (75g)
½ cup shredded cheddar cheese (50g)

Garnish

fresh spinach (optional)
fresh basil leaves (optional)

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Remove the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. You should have about 2 to 3 cups of riced cauliflower.
Transfer the riced cauliflower to a microwave-safe bowl and microwave on high for 5-7 minutes until tender. Allow it to cool slightly, then place it in a clean kitchen towel. Squeeze out as much moisture as possible; this step is crucial for a crispy crust.
In a large mixing bowl, combine the riced cauliflower, egg, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until fully combined.
Spread the cauliflower mixture onto the prepared baking sheet, shaping it into a round pizza crust about 1/4 inch thick. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the crust is firm.
Remove the crust from the oven. Crack the eggs directly onto the crust, spacing them evenly. Sprinkle the diced bell peppers, crumbled bacon or sausage, and shredded cheddar cheese over the top.
Return the pizza to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking and the cheese is bubbly and golden.
Once cooked, remove the pizza from the oven. Let it cool for a few minutes before slicing. Garnish with fresh spinach and basil if desired. Serve warm.

Notes

For a vegetarian option, omit the bacon or sausage and add extra vegetables like mushrooms or zucchini. Feel free to customize toppings to your preference; this recipe is versatile! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutrition