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Breakfast Cauliflower Pizza with Eggs and Leek Bacon Pesto {Gluten Free/Grain Free + High protein + Low Carb]
5 from 6 votes

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

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

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

Ingredients

For the pizza:
  • 6 cups cauliflower about 1 1/4 lbs of pieces, packed; cut into bite-sized pieces
  • 3/4 cup sharp cheddar cheese Sargento brand; fine cut; divided
  • 1/2 tablespoon garlic fresh
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1 egg large, white
  • salt
  • black pepper
  • 1/2 cup cremini mushrooms sliced
For the pesto:
  • 4 lices Bacon hickory-smoked
  • 3/4 cup Italian parsley roughly chopped; loosely packed
  • 1/2 cup leek just the light green parts, sliced; loosely packed
  • 1 lemon juiced, small
  • 1 teaspoon garlic minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon water
  • 2 egg small

Instructions

    Cup of Yum
  1. Preheat your oven to 400 degrees and line a pizza pan with parchment paper.
  2. In a large food processor, process the cauliflower until it is fine, and the texture of rice.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. Bake until golden brown, about 20-25 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. Add in the parsley, leeks, lemon juice, garlic and pinch of salt and pepper. Process until the herbs are broken down and well mixed.
  12. With the food processor running, stream in the olive oil and water. Blend until smooth and creamy.
  13. 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.
  14. 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.
  15. Cook the pizzas until the eggs reach your desired level of cooking. We like our egg yolks runny, which took about 6-7 minutes.
  16. 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

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%)

Nutrition Facts

Serving: 2 People

Amount Per Serving

Calories 587

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.