Mini Cauliflower-Crust Breakfast Pizzas with Spicy Garlic Honey

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.