Mini Cauliflower-Crust Breakfast Pizzas with Spicy Garlic Honey
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.
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Pizza
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435 calories
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24g fat
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24g carbs
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34g protein
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13g sugars
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Spicy Garlic Honey
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146 calories
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0g fat
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39g carbs
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1g protein
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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.