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.