Breakfast Pizza With Cauliflower Crust

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A Mini Breakfast Pizza on a Cauliflower Crust is my low carb, gluten-free version of an english muffin pizza! These little cuties are delicious, filling, and won’t fall apart on you! Perfect for busy mornings on the way to school!

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What can I say about a little homemade breakfast pizza on a cauliflower crust?

A whole heck of a lot!

Not only are they low carb, gluten-free, and keto-friendly (depending on your topping choices), but they’re baby sized– just like English muffin pizzas!

This makes for an easy, sensible breakfast OR a really fun dish to serve at brunch!

I don’t know about you, but I love everything in mini form. Not only does it make everything look so stinkin’ cute, but you can eat like half a dozen of them without the guilt!

They’re fun size so that makes it ok right?

LET ME LIVE PEOPLE!

Anywhosers, let’s get into the details of these cauliflower wonders!

What you’ll love about this breakfast pizza on a cauliflower crust:

• We make mini pizza crusts in this recipe for individual portions vs. one large pizza. This lets you really customize the toppings of each pizza to suit the people you’re serving. Or heck, give yourself a little variety!
• They’re delicious and nutritious.
• These pizzas are a great way to get in an extra dose of veggies!
• The crust does not fall apart on you!
• The cauliflower crusts can be frozen ahead of time and pulled out for a fast, easy breakfast, or make ahead party food!
• Top pizzas with your favorite lean breakfast meats and you’ve got yourself a gluten-free meal that’s high in protein and low in carbs!

Cheers to pizza for breakfast friends!

Is Cauliflower Healthy?

I’m not a doctor, but there is a ton of information out there about all the benefits of cauliflower!

It’s chock full of vitamins, fiber, and antioxidants. These are good for your gut, overall health and may even help with weight loss.

Cauliflower is mostly water and the fact that it’s low in calories allows you to eat a whole heap of it without remorse! There is a TON of great info about how nutritious cauliflower is, if you’re interested, you can read more about it here.

Another benefit of cauliflower is how versatile it is. It can be roasted, steamed, pureed, or mashed. This is why it works so well as a replacement for other foods such as rice, grains, cream sauces, cheese, and mashed potatoes!

The flavor of cauliflower is also very mild which allows it to blend into recipes with little to no detection (I’m looking at you picky eaters). I’ve even seen frozen chicken nuggets that have cauliflower blended into them.

Cauliflower is a sneaky little bugger!

How To Keep Your Cauliflower Crust from getting soggy or falling apart

• Make sure to squeeze, squeeze, squeeze as much water out of that cauliflower as you can. And then squeeze it again! I can’t stress this one enough! The success of this crust recipe is dependent on getting the water out. The drier the better. I typically squeeze out over a cup of water.
• Use the parmesan cheese in the shakey can (with the green lid).  This recipe is not the place for fancy parmesan cheese.  The canned stuff has drying agents that really help with the elimination of excess moisture in the crust. Save the good stuff for a pizza topping. 
• Stay away from really soggy toppings. Toppings like tomatoes and eggplant have a lot of water themselves and will soften the structure of the crust. 

How to make Cauliflower Crust Breakfast Pizza:

Ingredients For the Cauliflower Crust:

Makes 8, 4″ mini cauliflower crusts

• 1 medium to large head of cauliflower, chopped into small florets
• 2 eggs
• 1 cup grated/shredded (low moisture) mozzarella cheese or use your favorite pizza cheese blend
• 1/2 cup of grated parmesan cheese from the can
• 1 teaspoon garlic powder
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried basil
• Pinch of salt and pepper

Instructions:

Preheat oven to 425° and line two sheet pans with parchment paper.

Pulse cauliflower florets in a food processor until very finely minced–like snow.

Microwave cauliflower in a microwave-safe bowl for 5 minutes. This will tenderize the vegetable.

Let sit until cool enough to handle. Place cauliflower in a kitchen towel and squeeze as much water out as possible.  And when you think you’re done, give it another squeeze. You want the ball as dry as you can get it. The ball of squeezed cauliflower will be significantly smaller than when you started.

*I ended up with a little less than 2 cups of cauliflower after squeezing.

Place ball of squeezed cauliflower in a mixing bowl and add the cheeses, eggs, and spices. Mix until thoroughly combined.

Using a 1/4 cup measuring cup, scoop mounds of cauliflower onto the parchment lined sheet pan.

Shape “dough” into a circle about 4″ in diameter (about the size of a rice cake). Make sure to build up a little extra crust around the edge to form a rim. It’ll help keep the toppings from falling over the sides.

Bake 13-15 minutes until crust is golden brown.

Assembling your Mini Cauliflower Crust Breakfast Pizza

Toppings:

To make 8 mini breakfast pizzas

• 8 eggs*
• 2 tablespoons of milk or heavy cream
• salt and pepper to taste
• 1 tablespoon butter
• 1 cup of pizza cheese
• Favorite Pizza Toppings–Examples include but are not limited to: diced ham, breakfast sausage (crumbled or diced small), chopped cooked bacon, diced red or green pepper, shredded kale.

*If you’re making less than 8 pizzas, reduce the scrambled eggs by using the ratio of 1 egg + 1 teaspoon of milk, per pizza crust.

Make the eggs:

In a bowl whisk together the eggs, milk, salt and pepper.

In a skillet, melt tablespoon of butter over medium high heat and pour in the eggs. Continuously stir until the eggs are fluffy and cooked through.

Using a spoon, top your pizza crusts with the scrambled eggs. Add the cheese and your desired toppings and bake at 425° for 10-12 minutes, until your cheese is melted and browned.

Allow to cool for 5 minutes and enjoy!

Topping Ideas:

Bacon, Egg and Scallion Pizza:

Top cauliflower crust with scrambled egg and cheese. Sprinkle each pizza with chopped bacon and bake at 425° for 10-12 minutes. Garnish with thinly sliced scallions.

Sausage, Red Pepper and Kale Pizza:

Top cauliflower crust with scrambled egg and thinly sliced kale (about a teaspoon of shredded kale per pizza). Add cheese and sprinkle with diced sausage and red pepper. Bake at 425° for 10-12 minutes.

Can I make Cauliflower Crust Breakfast Pizza ahead?

Yes!

After you bake the cauliflower crusts, don’t top them. Store the baked rounds in an airtight container and refrigerate for about 2-3 days.

You can also freeze the cauliflower crusts! After baking, load the crusts in an airtight container or freezer bag, layering sheets of parchment paper between each crust (or else they’ll stick together). Pop them in the freezer and take them out as needed.

As for the toppings, you can chop and cook everything a day or two ahead and store in the fridge. Including the scrambled eggs! They reheat beautifully!

When you’re ready to assemble the pizzas, take out your frozen crust, do not thaw! Top with your favorite prepared toppings and bake at 425° until your cheese is golden brown and delicious–about 10-12 minutes.

Other fun uses for Cauliflower Pizza Crusts:

• These guys aren’t just for breakfast! Use your favorite traditional pizza toppings and jazz up family pizza night!
• You can make one big pizza rather than the minis! Get the instructions for a full-sized cauliflower crust.
• Instead of pizza, you can use these mini crusts for avocado toast or breakfast sandwiches!!
• Make individual BBQ Chicken Pizzas and use the cauliflower crusts in place of naan or traditional pizza crust

Tools You May Need:

The food processor I use

The sheet pans I use

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