Mini Cauliflower-Crust Breakfast Pizzas with Spicy Garlic Honey
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Pizza for breakfast? It’s officially a thing—and we don’t mean that leftover slice you have hiding in your refrigerator. New York City–based chef Jenny Dorsey’s mini cauliflower-crust pizzas are brunch-ready, thanks to the addition of sunny-side-up eggs and homemade spicy garlic honey.
About that honey: It’s so simple to whip up, you might want to make a double (or triple) batch. You know, for future breakfast pizzas…and avocado toasts…and fried-chicken sammies and—you get the point.
Ingredients
Spicy Garlic Honey:
4 garlic cloves, peeled
3 bird’s-eye chilis (or other hot pepper), chopped
½ cup wildflower honey
Cauliflower Crust:
Two 14-ounce bags frozen cauliflower florets, thawed
2 large eggs
½ cup grated Parmesan cheese
1 garlic clove, minced
2 teaspoons kosher salt
Pizza Sauce:
One 14-ounce can diced tomatoes
One 6-ounce can tomato paste
½ teaspoon kosher salt
1 teaspoon fresh oregano leaves
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
Pizza Toppings:
8 ounces fresh mozzarella, shredded
4 large eggs
20 large basil leaves, roughly chopped
Directions
1. Make the Spicy Garlic Honey: Preheat the oven to 400°F. In a small saucepan over medium heat, combine the 4 garlic cloves, chili and ½ cup honey, and bring to a very gentle simmer. Lower the heat to the lowest setting possible, and let the mixture infuse for 1 hour. Strain the spicy honey, and let it cool to room temperature; store in the refrigerator.
2. Make the Cauliflower Crust: Using a food processor, pulse the cauliflower until it resembles rice, about 1 minute. Transfer the cauliflower to a clean kitchen towel, and squeeze out the excess moisture.
3. Transfer the cauliflower back into the bowl of the food processor, and add the 2 large eggs, Parmesan, garlic clove and 2 teaspoons salt. Process the mixture until evenly combined, about 1 minute. It should be lightly sticky but shapeable.
4. Divide the dough into 4 balls, and place 2 each on 2 parchment-lined baking sheets. Using your hands or a spatula, flatten the dough into even, smooth rounds approximately ¼-inch thick and 6 inches in diameter. Bake the crusts until golden brown, 20 to 25 minutes. Let cool to room temperature.
5. Make the Sauce: Increase the oven temperature to 425°F. In a blender, combine the diced tomatoes, tomato paste, ½ teaspoon salt, oregano, rosemary, thyme, garlic powder and black pepper, and purée until smooth.
6. Assemble the Pizzas: Divide and spread the sauce evenly over each crust, leaving a ½-inch perimeter exposed. Sprinkle the mozzarella over the pizzas. Use a metal spoon to make a small indent at the center of each pizza for the eggs. In each indent, crack 1 of the 4 large eggs. Bake the pizzas until the cheese has melted and the egg whites have set fully, 8 to 10 minutes. If desired, use your broiler setting to broil the pizzas until the mozzarella just begins to brown, about 2 minutes. Garnish the pizzas with the chopped basil leaves; drizzle with the garlic honey.
Note: The crusts can be made ahead and frozen for up to 3 months. Make sure to separate each crust with a layer of parchment paper, and wrap tightly with plastic wrap.
Pizza
435 calories
24g fat
24g carbs
34g protein
13g sugars
Spicy Garlic Honey
146 calories
0g fat
39g carbs
1g protein
37g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.