This Breakfast Cauliflower Pizza With Eggs And Leek-Bacon Pesto is gluten-free and sneakily high in protein.
Let’s just take a moment to appreciate the runny, drippy, delicious glow of the egg yolk and melty cheesy combo happening here.
I’m just going to cut to the chase: This is 110% hands down your new favorite breakfast. Or maybe brinner. Because we all know that pizza is great no matter what time of day you’re eating it.
Imagine this: Your teeth sink through a layer of soft egg yolk, melty cheddar cheese, and tender mushrooms. Then the bite finishes with a punch of vibrant lemon, zesty leeks, smoky bacon, and a crispy, crunchy cauliflower crust. Yes, I said crispy and crunchy. We are not getting down with sad, soggy cauliflower pizzas today—or ever.
Opposite of that, though, we are getting down with bacon pesto. Yes, that is a real thing, and after you make a batch for this recipe, you can put it on everything else. But, mostly, put it on this pizza.
Is Breakfast Cauliflower Pizza With Eggs And Leek-Bacon Pesto Healthy?
This recipe is sort of a marriage between health food and comfort food, offering qualities of each. The cauliflower crust provides a lower-carb, fiber-rich base that’s naturally gluten-free. Then you get protein from the eggs and bacon, plus vitamins and minerals from the leeks and mushrooms.
Of course, bacon and cheddar cheese can both be high in saturated fat, which is where the whole “comfort food” angle comes in. You could lighten things up a bit by using a low-fat cheddar cheese and turkey bacon; just note you’ll lose some of the richness in flavor.
Getting A Crispy Cauliflower Crust
Achieving a crispy cauliflower crust can be tricky. The key lies in making sure your cauliflower is completely dry and using the right cheese-to-cauliflower ratio. If you have those two things down, baking it until golden will give you a sturdy base that holds up to toppings.
So, take the extra time to make sure you’re following the steps carefully. This method delivers a crust that’s not just flavorful but functional, which is half the battle.
How Do I Store Leftovers?
Store any leftover pizza slices in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until warmed through.
Serving Suggestions
Whether you’re actually serving them for breakfast, lunch, or dinner, these little pizzas pair well with a number of savory sides. Some Crock-Pot Green Beans or Roasted Yellow Squash would make for great veggie options, while these Garlic-Roasted Potatoes are guaranteed crowd-pleasers. I also love to whip up a side of Corn Salad for something that’s light but satisfying.
Ingredients
For The Pizza:
- 6 cups cauliflower florets cut into bite-sized pieces
- 3/4 cup sharp cheddar cheese shredded, divided
- 1/2 tablespoon fresh garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1 large egg white
- Salt and pepper to taste
- 1/2 cup cremini mushrooms sliced
For The Pesto:
- 4 slices hickory-smoked bacon
- 3/4 cup Italian parsley roughly chopped
- 1/2 cup leeks stalks discarded, sliced
- 1 small lemon juiced
- 1 teaspoon garlic minced
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon water
- 2 small eggs
Instructions
- Preheat your oven to 400°F and line a pizza pan with parchment paper.
- In a large food processor, process the cauliflower until it is 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.
- Transfer the cauliflower to a thin, clean kitchen towel and wring out all of the excess moisture. Once you've gotten all the water out, transfer it to another thin towel and wring out again. This is the key to preventing a 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 seasoning, 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. You should have 2 crusts roughly 5 1/2 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 into a small food processor and process until crumbly and broken down.
- Add in the parsley, leeks, lemon juice, garlic, and a 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°F. Sprinkle 1 tablespoon of the remaining cheese onto each pizza 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 tablespoon of cheese. Line the outside ring of the pizzas with the cooked mushroom slices and gently crack an egg into the center of each pizza. Sprinkle with salt and pepper.
- Cook the pizzas until the eggs reach your desired level of cooking. For a runny egg yolk, cook about 6-7 minutes. Serve.
Tips & Notes:
* 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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