Cauliflower Crust Breakfast Pizza

Ingredients

For the Crust

• 1 bag of Taylor Farms Cauliflower Pearls
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• ½ teaspoon dried oregano

½ teaspoon kosher salt

• 1/2 teaspoon black pepper

¼ teaspoon garlic powder

• 1 egg lightly beaten

For the Toppings

• 1/2 cup basil pesto
• 4 ounces fresh mozzarella
• 1/2 cup shredded parmesan
• 5 fresh basil leaves, chopped
• 2 Tbsp sun-dried tomatoes, chopped
• 5 eggs

Directions

1. Preheat oven to 400 degrees.

Crust

1. Steam Cauliflower Pearls in a steamer basket and drain well or microwave in a bowl for about 8 minutes. (Place steamed Pearls into a thin tea towel or cheese cloth and ring out until all of the excess liquid is gone.) Let cool.
2. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and egg.
3. Line a baking sheet with parchment paper. Spread the crust out into an even layer and pop in the oven. Bake for 10-15 minutes, until the crust is golden brown.

Topping

1. Start by covering the crust with a thin a layer of pesto. Then place chunks of your mozzarella followed by a sprinkling of the parmesan and basil. Finally toss some chopped sun-dried tomatoes on top. Bake for 5 minutes.
2. Now top with your 5 eggs and toss the pizza back in the oven for another 5-10 minutes, depending on how runny you want your yolks to be.