This is a great idea for a breakfast-for-dinner that you can try. It’s something a little bit lighter to eat when you’re surrounded by so many other things that are not so good for you! I’m forever obsessed with cauliflower. And eggs. So this is just about the perfect pizza!
The (gluten free) crust is made up of a simple list of ingredients: cauliflower crumbles, mozzarella cheese, egg, garlic powder and onion salt.
No rolling is necessary. Just pat it into a circle on a silpat or parchment-lined baking sheet, and bake for 15 minutes.
After 15 minutes, remove the crust from the oven and flip it over. Now it’s ready for the toppings!
I added arugula (you can also use spinach), tomato, a tiny bit of mozzarella and cooked bacon.
Crack four eggs on top of all of that!
It goes back into the oven again for about 8 minutes to cook the eggs through.
This pizza serves four. Everyone gets a slice with a whole egg on it!
Bake your egg-topped pizza as long as you’d like… it depends on how you prefer your eggs. I like them to be a little bit runny when you break into them. This is such a great, gluten-free, healthier way to make pizza with plenty of protein on top with the bacon and eggs. Enjoy!
Here are a few more cauliflower crust pizza recipes you might enjoy:
Pizza Supreme on Cauliflower Crust Cauliflower Crust Hawaiian Pizza Pepperoni and Mushroom Cauliflower Pizza Cauliflower Crust Lemon Gremolata Pizza
