Pizza for breakfast or breakfast for dinner, either way, these gluten-free cauliflower crust pizzas are the perfect start (or finish) to any day.
2 pounds cauliflower 3 eggs ¼ cup Parmesan, shredded ¼ teaspoon salt ¼ teaspoon fresh thyme, chopped ¼ teaspoon fresh oregano, chopped ⅛ teaspoon fresh marjoram, chopped ¾ cup mozzarella, shredded ¼ cup pizza sauce
2 breakfast pizzas
For these cauliflower crust pizzas, you'll need about 2 pounds of fresh cauliflower. Spring has sprung, so I used green, purple and yellow heads for my recipe. It probably seems weird to see cauliflower in such bold colors but cauliflower is a, well... a flower. The part we consume is the plant's immature flower head, packed very very tightly. When they do bloom, these flowers aren't particularly sexy so they make a better pizzas than say a corsage.
Cut off the florets and pulse them in a food processor until finely chopped. If you're using white cauliflower, it will sorta look like snow. I guess the yellow cauliflower looks like snow too but, well, you can see where this is going. Anyway, measure out 3 cups of the cauliflower as that's all you will need for the dough.
In a large skillet, cook the chopped cauliflower over a medium-low heat until tender. This will take about 5 minutes. Remember, you're still have to bake it so don't over cook it!
Transfer the cooked cauliflower to a cheesecloth-lined bowl and let it cool slightly. Then wring out as much water from the cauliflower as you possibly can by twisting the cheese cloth tighter and tighter. This will affect the texture of your "pizza" crust so it is very important. If you don't get enough of the water out, then that means soggy pizza.
Combine the cauliflower, 1/4 teaspoon salt, 1/4 teaspoon thyme, 1/4 teaspoon oregano, 1/8 teaspoon marjoram, 1/4 cup mozzarella, and 1/4 cup Parmesan cheese in a large mixing bowl. Beat one egg and add it to the mix, combining all ingredients with your hands, forming the dough into two separate balls (heh balls).
Place each dough ball on a piece of parchment paper and form into a thin circle. Lay another piece of parchment over the top and roll them even thinner. You should be able to get two 6-inch pizzas from this recipe.
Bake the pizza crusts at 400 degrees F in a preheated oven for about 15 minutes. You can tell their ready when the mozzarella cheese begins to bubble up from the crust and turn a golden brown.
Remove from the oven and cover each one with about 2 tablespoons of pizza sauce. Then top them with 1/4 cup of mozzarella cheese, or more if you like. This is about the minimum you'll need but I know everybody has their personal ratio for sauce and cheesiness when it comes to pizza.
Place your toppings on the pizza being sure to create a well for the egg. I even dig a hole into some of the sauce and cheese because these eggs like to move while cooking! You don't want it to slide off. Really, any toppings will do but I used chopped kale and minced garlic on one pizza, sliced cherry tomatoes and fresh basil on another, and red onion, black pepper and thyme. You can do whatever you want which is what makes pizza amazing. By the way, I find these little breakfast treats are a perfect way to use up leftovers.
Crack an egg into each pizza well, and then transfer the pizzas (still on the parchment paper) to a baking sheet or pizza stone and bake them for 15 minutes, until the whites are set.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.