Ingredients
Scale
For the crust:
- 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)
For the “sauce”:
- 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
For the topping:
- 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
Instructions
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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