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Carolina Kitchen: Cauliflower breakfast pizza

Photo: WLOS staff

By Foothills Wellness Center's Dr. Joseph Picone and Chef Melissa LeRoy

Ingredients

Crust

  • 1 large head cauliflower, grated (about 3 cups), squeezed dry of excess liquid
  • 1 c. shredded mozzarella, divided
  • 2 large eggs
  • 1/2 c. freshly grated Parmesan, divided
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Topping

  • 1/2 cup sun-dried tomatoes
  • 3 Eggs, large
  • 1/2 cup basil pesto

Instructions

  • Preheat oven to 425º and grease a cast-iron skillet with cooking spray. In a large bowl, combine cauliflower, ½ cup mozzarella, eggs, ½ cup Parmesan, and garlic powder and season with salt and pepper.
  • Press mixture into skillet, making sure to get up the sides, and bake until deeply golden and dry, 25 minutes.
  • Top pizza with pesto, sun dried tomatoes, cracked eggs and cheese. Bake on broil until eggs are set and cheese is melted.
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