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Breakfast Pizza with Cauliflower Crust and Bacon Pesto

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin:

I came across this recipe from Taylor at Food Faith Fitness Blog a number of years ago. The cauliflower crust is one of the best we have ever tried and certainly better than any store-bought version. It takes some work (and a lot of cauliflower), but it is really worth the effort. I have been making this pizza for Mike and I for some time now, but hadn’t yet introduced it to our guests until this weekend and, let me say, it was a big hit. So I decided it was time to post the recipe and include it into our breakfast lineup. This recipe is adapted from Taylor’s Breakfast Cauliflower Pizza with Eggs and Leek Bacon Pesto. While we serve this pizza for breakfast, it is good any time of the day. We hope you enjoy this as much as we do. Happy eating!


Prep Time: 45 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour and 35 Minutes
Servings: 2


  • 5-6 cups of cauliflower cut-up into manageable chucks for food processor
  • 1/2 cup shredded sharp cheddar
  • 1 tsp garlic, minced
  • 1/2 tsp italian seasoning
  • 1/8 tsp sea salt
  • pinch of pepper
  • 1 large egg white
  • 4 slices thick-cut bacon
  • 1/2 cup green onions (light green & some dark green), rough chopped
  • 3/4 cup parsley (curly or flat), rough chopped
  • 2 TBLSP fresh lemon juice
  • 1 tsp garlic, minced
  • 2 tsp olive oil
  • 1 tsp cold water
  • 3/4 cup mushrooms, sliced
  • 1/4 cup shredded sharp cheddar
  • 2 large eggs
  • Salt and pepper to taste


  1. In a large food processor, chop the cauliflower until it looks like rice. I usually chop it in 2 batches. Place the chopped cauliflower into a microwave-safe bowl and microwave on high for about 7 minutes, stir, and microwave for an additional 6 to 7 minutes. Set aside to cool (about 15 minutes).

  2. Preheat oven to 400 degrees. Line a small baking sheet with parchment paper or a silpat.

  3. Line a colander with cheesecloth or flour sack (thin) towel, place the cooled cauliflower into the lined colander and squeeze the cauliflower to remove excess moisture. Keep squeezing (it is amazing how much water there is) because you want to remove as much moisture as possible so you don't end up with soggy crust. Place the cauliflower into its bowl, add 1/2 cup of cheese, 1 tsp garlic, Italian seasoning, 1/8 tsp salt, and pinch of pepper and mix until combined. Add egg white and mix well.

  4. Divide mixture into two balls (about 1/2 cup each) and flatten on lined baking sheet to form a 5-6" crust with a ridge all the way around the crust. Bake for 18 to 20 minutes until it starts to brown on bottom and is golden on top.

  5. While crust in baking, cook bacon until crispy. Transfer to paper-towel lined plate. Add sliced mushrooms to bacon grease and cook mushrooms for about 5 minutes (until they have released their juices and have browned a bit).

  6. To make the pesto, break up bacon and place in small food processor and process until it forms small crumbs. Add parsley, green onions, lemon juice, and garlic to the food processor and mix until well combined. Add the olive oil and water and continue to process until it is creamy (add a bit more olive oil if it is too dry). It should have a creamy spreadable texture. Set aside.

  7. Once crusts are baked, remove from oven and turn oven to 425 degrees.

  8. Assembly: sprinkle one TBLSP of cheese on each crust and place in oven for about 1 minute until cheese is melted. Spread a heaping TBLSP of pesto on each pizza (you will have left over pesto). Then sprinkle with another TBLSP of cheese. Place the mushroom around the ridge of the crust and crack an egg into the center of each pizza. Salt and pepper to taste.

  9. Bake 8 to 10 minutes or until the whites are cooked, but the yolk still is soft. Remove from oven and serve. We like to top the pizza with some diced roma tomatoes. Enjoy!

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