Healthy Hacks: Cauliflower Crust Breakfast Pizza
Well if you can’t already tell, we are really egg-cited about Easter over here. We already gave you 12 Egg-cellent Eats for Easter Brunch, but now we’ve got our own addition to that list. Check out our healthy Cauliflower Crust Breakfast Pizza.
For the Crust
– 1 head of cauliflower
– 1 cup part skim mozzarella
– 1 egg
For the Toppings:
– 1/2 cup basil pesto
– 4 ounces fresh mozzarella
– 1/2 cup shredded parmesan
– 5 fresh basil leaves, chopped
– 2 tablespoons sun-dried tomatoes, chopped
– 5 eggs
Preheat your oven to 425 degrees. First, we’ll start by making our crust. Cut the florets from the head of cauliflower and drop into a large food processor. Process until completely shredded, then a add to a skillet and cook for 5-7 minutes on medium heat to reduce some of the moisture and cook the cauliflower.
Once you’ve cooked your cauliflower, transfer it to a large bowl to cool. Once the the temperature has cooled off, add your egg and mozzarella. Mix together until well combined.
Lightly grease a baking sheet or we actually recommend covering with parchment paper if you have some on hand. Spread the crust out into an even layer and pop in the oven. Bake for 10-15 minutes, until the crust is golden brown.
See this. That’s what you want your crust to look like before you pull it out.
Now it’s time to gather your toppings.
Start by covering the crust with a thin a layer of pesto. Then place chunks of your mozzarella followed by a sprinkling of the parmesan and basil. Finally toss some chopped sun-dried tomatoes on top. Bake for 5 minutes.
This is what your pizza should look like after 5 minutes of baking.
Now top with your 5 eggs and toss the pizza back in the oven for another 5-10 minutes, depending on how runny you want your yolks to be.
Ta-daa! What a beautiful and healthy pizza!
Don’t forgot to save a piece for yourself!
What are you making for your Easter brunch? Let us know in the comments section below.