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Mini Cauliflower-Crust Breakfast Pizzas with Spicy Garlic Honey

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National Honey Board

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.

Nutrition Facts
  • 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.

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