Cauliflower Crust Bacon and Egg Pizza is a delicious way to use up a head of cauliflower!
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
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Cauliflower Crust Bacon and Egg Pizza
- 4 cups cauliflower crumbles (see *tips below)
- 1 large egg
- 1 cup finely shredded Mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- 1 handful (about 1 cup) arugula or chopped spinach
- 1 medium tomato, sliced thinly
- 4 slices cooked bacon
- 4 large eggs
- ¼ cup shredded Parmesan cheese
PREPARE THE CRUST:
- Place the cauliflower crumbles into a microwave-safe bowl and microwave dry for 8 minutes (see tips below if you do not have a microwave). Let the cauliflower cool for a bit.
- Preheat the oven to 450℉. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface).
- In a medium bowl, mix the cooked cauliflower crumbles with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Bake for 15 minutes (or until golden). Remove the crust from the oven, and reduce the oven temperature to 400℉.
ADD THE TOPPINGS:
- Carefully flip the crust over (if you have it on parchment paper, you can just use the parchment to help flip it over! Sprinkle arugula or spinach over the crust. Top with tomato slices and sprinkle bacon on top. Carefully crack 4 eggs on top of it all, and sprinkle with Parmesan.
- Put the pizza back into the oven and bake for 8 minutes, or until the eggs are cooked through as you like them. Cut into 4 slices and serve immediately.
- You can now buy cauliflower crumbles in most markets. Look for them with the other pre-cut packaged veggies. Ask the produce manager if you don't see them. Alternately, you can grate a head of cauliflower with a cheese grater to create crumbles.
- For those who don’t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.
- If you are preparing this recipe as gluten-free, just be sure to use a brand of bacon that is known to be GF.