Cookbookmarked! is our series where we review the latest cookbooks from the foodie influencers you follow. Check back often to find out which new releases are worth your hard-earned cash and the recipes you should try first from each.

If you’ve always wanted to jump on the cauliflower pizza crust bandwagon but didn’t know exactly how to make it actually tasty, there’s a new cookbook to equip you with all the info you need: Cali’Flour Kitchen ($20), written by Amy Lacy, founder of Cali’Flour Foods. Her company specializes in ready-made cauliflower-based crusts, crackers, and pastas that we can vouch actually taste incredible. We are head over heels in love with the Cali’Flour Pizza Crusts ($40/3 packs), as they basically taste like crisped cheese — so we knew her cookbook would be drool-worthy.

Lacey shows you how to make her crusts homemade — but obviously when you are in a time pinch, sub a store-bought product for any of the recipes. There’s a slew of pizza renditions, as to be expected, but she’ll teach you how to make sandwiches out of the crust as well as plenty of breakfast options too. We’re particularly infatuated with this gluten-free, keto-friendly, low-carb egg in a basket. Hello, decadent brunch.

egg in a basket

(Serves 2)

Two of my favorite food groups—eggs and toast—unite in this take on the playful dish also known as toad in the hole or, more simply, egg in toast. Fancy it up by adding a handful of spinach along with the cheese or topping with salsa or pesto. Watch carefully as you cook the crust, and don’t raise the heat higher than medium: The goal is for the crust to brown and the egg to set simultaneously. If you are using a frozen crust, stamp out the holes while it is slightly frozen to keep the crusts from tearing. Save the crust rounds for making crostini or breadcrumbs.

To make this dish vegetarian: Skip the bacon.


  • 1 Cali’flour Pizza Crust
  • 2 teaspoons ghee or unsalted butter
  • 2 large eggs
  • sea salt and freshly ground black pepper
  • ¹/4 cup (30 grams) shredded cheddar or other melting cheese
  • 2 strips bacon, cooked and crumbled (optional)
  • sriracha or other hot sauce (optional)


1. Using a pizza wheel, cut the crust in half. Using a 3-inch cookie cutter or the top of a thin drinking glass, stamp out a hole from the middle of each crust half.

2. Melt the ghee in a 12-inch skillet that has a lid over medium heat (or cook the baskets one at a time in a smaller skillet).

3. Using a metal spatula, carefully place the crusts in the skillet, then crack an egg directly into each hole and season with salt and pepper. Scatter the cheese on the exposed crust, cover the pan, and cook until the whites are set and the cheese is melted, about 3 minutes.

4. Using the metal spatula, remove from the pan to plates and top with the bacon and hot sauce, if using.

Find more keto recipes by following Brit + Co on Pinterest.

(Recipe and photos from CaliFlour Kitchen by Amy Lacey, published by Abrams Books © 2019)