Breakfast Pizza with Herbed Garlic Veggie Crust
Healthy low cal, gluten free, and totally delicious breakfast pizza … is that possible? Oh yeah. It is.
I have a new best friend in the veggie world. It’s an unassuming vegetable that often gets passed by in favor of the more glamorous, colorful veggies. I like to snack on it raw sometimes, and it’s pretty good steamed or roasted, but its superpower is acting as a healthy stand-in for other not-so-healthy ingredients. It doubles as cream when cooked and blended, creating a fabulous creamy base for a cheese sauce or soup. I’ve also heard of some foodies using it in place of rice. But then it can also turn around and become the “flour” for a delicious pizza crust. With a little assistance from the humble carrot, this gorgeous vegetable-based pizza crust is gluten free, low in calories (and carbs) and sooo tasty. I seriously can’t wait to try it with other pizza toppings and cheeses!
I have to say, I was more than a little reluctant to try this crust. The sound of cauliflower pizza crust didn’t really appeal to me, although it certainly LOOKS beautiful and I’ve heard several reports from foodies professing its deliciousness. But then I stumbled across a carrot pizza crust recipe that sounded intriguing … and I decided to partner up the two veggies with some fresh herbs and garlic.
Topping this pretty crust with a creamy sauce, egg and bacon, counterpoint with tomato and bell pepper and then sprinkled with a bit of fresh basil, it makes for a gorgeous, delicious and hearty breakfast.
- 1/2 a small head of cauliflower (just the florets, not too much stem)
- 1 carrot or several baby carrots
- 2 cloves of garlic
- 1/2 cup cheese (I used a Mexican Fiesta Blend)
- 1 egg
- 1/4 teaspoon salt
- Several fresh herb leaves, chopped (I used basil & oregano)
- 1 1/2 Tablespoons light cream cheese
- 1/4 cup Greek yogurt
- 1 Tablespoon finely chopped onion
- 3 Tablespoons finely chopped tomato
- 1 Tablespoon finely chopped bell pepper
- 1/4 teaspoon Italian Seasoning
- 3 eggs
- A bit more cheese
- 1 - 2 strips of bacon, fried till crisp and crumbled
- A bit more chopped tomato and bell pepper
- Fresh basil leaves and/or flowers
- Preheat the oven to 400 degrees F. Set your pizza stone on the rack. (I use several food-safe tiles.)
- Process the cauliflower, carrots and garlic in a food processor until the mixture is a fine crumb (and looks a bit like snow except it's got orange flecks in it). You should have about 3 cups of vegie "snow".
- Pour the vegies into a mixing bowl and microwave for 2 minutes, stir, then microwave for another 2 minutes.
- Double up a clean kitchen towel, pour the vegie mixture onto the towel and squeeze the moisture out of it as best you can. Put the vegies back into the bowl and add the cheese, egg, and salt and stir to mix well.
- Set a nonstick baking mat on a pizza peel or other flat moveable surface and using your hands, shape the vegie mixture into a round flat circle (or three) about 1/4 inch thick. (I made three small pizzas instead of one big one.) Make a little edge around the outside to hold the eggs on the pizza (I neglected to make an edge ... if you forget it's not a huge deal, some of the toppings may ooze off the crust.)
- Slide the baking mat with the pizzas on them onto your pizza stone in the oven and bake for about 10 - 14 minutes or until the crusts are a pretty golden brown.
- While the crust is baking, make the sauce by mixing up all the sauce ingredients in a small bowl and prep your other toppings.
- Slide the baking mat back onto your pizza peel (or the back of a cookie sheet works too), spread with the creamy sauce, then crack the eggs on top. Sprinkle with a bit of cheese, bacon, tomato, and bell pepper and then some Red Robin Seasoning (or salt) and freshly ground pepper.
- Slide the baking mat back into the oven and bake for 5 - 7 minutes longer or until the egg whites are set and the cheese on top is melted.
- Remove the mat from the oven and using a spatula, carefully move the pizzas to your serving plate(s). Garnish with fresh basil leaves (or flowers) and serve.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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