Breakfast Cauliflower Pizza with Eggs and Leek Bacon Pesto {Gluten Free/Grain Free + High protein + Low Carb]

Name: Breakfast Cauliflower Pizza with Eggs and Leek Bacon Pesto {Gluten Free/Grain Free + High protein + Low Carb]
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 People
Ingredients: 6 cups packed cauliflower cut into bite-sized pieces; 3/4 cup sargento sharp cheddar fine cut divided; 1/2 tablespoon fresh garlic; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1 large egg white; salt and pepper; 1/2 cup cremini mushrooms sliced; 4 slices hickory-smoked bacon; 3/4 cup roughly chopped italian parsley loosely packed; 1/2 cup sliced leeks loosely packed; 1 small lemon; 1 teaspoon minced garlic; 2 teaspoons extra-virgin olive oil; 1 teaspoon water; 2 small eggs

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
2 People
Calories
587 kcal
Course
Main Course, Breakfast
Cuisine
American

Breakfast Cauliflower Pizza with Eggs and Leek Bacon Pesto {Gluten Free/Grain Free + High protein + Low Carb]

Amanda Martinez

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This healthy breakfast cauliflower pizza has soft eggs and a leek bacon pesto. You’ll never know it’s secretly high in protein, gluten free and low carb! You could even serve it as breakfast for dinner! - Gluten Free, Grain Free, High protein + Low Carb

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Ingredients

Servings

For the pizza:

6 cups packed cauliflower cut into bite-sized pieces about 1 1/4 lbs of pieces
3/4 cup sargento sharp cheddar fine cut divided
1/2 tablespoon fresh garlic
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 large egg white
salt and pepper
1/2 cup cremini mushrooms sliced

For the pesto:

4 slices hickory-smoked bacon
3/4 cup roughly chopped italian parsley loosely packed
1/2 cup sliced leeks loosely packed just the light green parts
1 small lemon juiced
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil
1 teaspoon water
2 small eggs

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Instructions

Preheat your oven to 400 degrees and line a pizza pan with parchment paper.
In a large food processor, process the cauliflower until it is fine, and the texture of rice.
Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.
Dump the cauliflower into a thin kitchen towel * and ring out ALL the excess moisture. Once you think you've gotten all the water it, transfer it to another thin towel and ring out again. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust
Transfer the cauliflower back into a large bowl and add in 1/2 Cup of the cheese, reserving the rest for later, the garlic, Italian season, and a pinch of salt and pepper. Stir until well combined and then add the egg white, mixing until well combined.
Divide the cauliflower into 2 balls (about a heaping 1/2 cup each) and flatten each onto on the pizza pan, leaving a ridge for the crust. Your crust should be roughly 5.5 inches across.
Bake until golden brown, about 20-25 minutes.
While the pizza cooks, heat a large pan on medium-high heat and cook the bacon until golden brown and crispy, flipping once. Transfer to a paper-towel lined plate and blot off any excess fat.
Turn the heat down to medium and add the mushrooms into the reserved bacon fat. Cook until soft and brown, about 3-4 minutes. Transfer to the paper-towel lined plate and blot off any excess fat.
Crumble the bacon in a SMALL food processor (this will not work in standard, large food processor. Mine is 3 cups) and process until crumbly and broken down.
Add in the parsley, leeks, lemon juice, garlic and pinch of salt and pepper. Process until the herbs are broken down and well mixed.
With the food processor running, stream in the olive oil and water. Blend until smooth and creamy.
Once the pizza is golden, remove from the oven and turn the oven temperature up to 500 degrees. Sprinkle 1 Tbsp of the remaining cheese onto each Pizza (a total of 2 Tbsps) and bake until melted, only about 1 minute.
Spread 1/4 of the pesto onto each of the pizza crusts**, then sprinkle each with 1 more Tbsp of cheese. Line the outside ring of the pizzas with the cooked mushroom slices and gently crack and egg into the center of each pizza. Sprinkle with salt and pepper.
Cook the pizzas until the eggs reach your desired level of cooking. We like our egg yolks runny, which took about 6-7 minutes.
DEVOUR

Notes

I find the thinner the towel, the more water you are able to squeeze out.* You will only use half of the total pesto in this recipe - 1/4 of it per pizza - but making 1/2 of this recipe is just too small for the food processor to blend.If you decide to double the pizza crust, and make 4 pizzas, you do not need to double the pesto.
I find the thinner the towel, the more water you are able to squeeze out.

Nutrition Information

Show Details

Serving 1pizza Calories 587kcal (29%) Carbohydrates 29g (10%) Protein 31g (62%) Fat 41g (63%) Saturated Fat 16g (80%) Polyunsaturated Fat 5g Monounsaturated Fat 16g Trans Fat 0.1g Cholesterol 235mg (78%) Sodium 1057mg (44%) Potassium 1446mg (41%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 2966IU (59%) Vitamin C 207mg (230%) Calcium 471mg (47%) Iron 5mg (28%)

Nutrition Facts

Serving: 2People

Amount Per Serving

Calories 587 kcal

% Daily Value*

Serving	1pizza
Calories	587kcal	29%
Carbohydrates	29g	10%
Protein	31g	62%
Fat	41g	63%
Saturated Fat	16g	80%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	16g	80%
Trans Fat	0.1g	5%
Cholesterol	235mg	78%
Sodium	1057mg	44%
Potassium	1446mg	31%
Fiber	9g	36%
Sugar	9g	18%
Vitamin A	2966IU	59%
Vitamin C	207mg	230%
Calcium	471mg	47%
Iron	5mg	28%