California Cauliflower Breakfast Pizza Recipe 445

CAULIFLOWER BREAKFAST PIZZA

Steps:

• Preheat oven to 425º and line a baking sheet with parchment. Grate cauliflower on small side of box grater to form fine crumbs. Transfer to a large bowl.
• To bowl add 2 eggs, white cheddar, garlic, and paprika and season with salt and pepper. Stir until combined.
• Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
• Meanwhile, in a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, 8 minutes. Stir in ham. In a small bowl, whisk together remaining 6 eggs and season with salt and pepper. Pour eggs into skillet and scramble, 3 minutes.
• Remove cauliflower crust from oven and heat broiler. Spread a thin layer of salsa on top. Top with scrambled eggs and Monterey jack.
• Broil until cheese is golden, 2 minutes.
• Garnish with chives and serve.

CAULIFLOWER-CRUST BREAKFAST PIZZA

Steps:

• Cook the cauliflower pizza crust according to the package's instructions.
• Heat a medium nonstick skillet over medium heat. Swirl in the olive oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
• Shingle the sliced avocado in a circular pattern on top of the crust. Top the with the cooked eggs and serve.

CALIFORNIA CAULIFLOWER BREAKFAST PIZZA

Steps:

• Preheat oven 450° Spread 1 tablesoon I Can't Believe It's Not Butter!® Spread on large baking sheet. In a food processor, process cauliflower until consistency of rice. Remove from food processor, strain and squeeze excess water. Combine strained cauliflower with 1 egg and ¾ cup mozzarella cheese. Pat into a 14-inch circle on baking sheet. Bake on the middle rack, 35-40 minutes until golden brown. Meanwhile, melt 1 tablespoon Spread in a non-stick pan over medium high heat. Add vegetables and turkey bacon. Cook until vegetables are tender and bacon is crisp; remove and set aside. Melt remaining 1 tablespoon Spread in skillet and scramble the 3 remaining eggs. Top cooked "crust" with cooked vegetables, bacon, scrambled eggs and remaining ¼ cup cheese. Broil until golden brown. Sprinkle with basil just before serving.

BUFFALO CAULIFLOWER PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a medium bowl, mix together the flour, paprika, garlic powder, pepper, salt, and milk until a batter forms.
• Break the cauliflower into florets about 1½-inches (3 cm) wide.
• Add the cauliflower florets to the batter and toss to coat evenly. Arrange the coated cauliflower on the prepared baking sheet.
• Bake the cauliflower for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, mix together the buffalo sauce, coconut oil, and honey.
• Brush the buffalo sauce mixture over the cauliflower and bake for another 20 minutes, until crisp. Set aside the leftover sauce for drizzling.
• Par-bake the cauliflower pizza crusts directly on the oven rack for 10 minutes.
• Set the crusts on a baking sheet lined with parchment paper and spread with the blue cheese dressing. Divide the buffalo cauliflower between the crusts. Sprinkle the mozzarella cheese on top. Drizzle with the leftover buffalo sauce. Top with the sliced celery.
• Bake the pizzas for 10 minutes, until the cheese is melted.
• Garnish the pizzas with the blue cheese and celery leaves, then slice and serve warm.
• Enjoy!

FAMOUS CALIFORNIA PIZZA DOUGH

Steps:

• Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
• Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
• Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
• Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
• Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
• Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
• Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
• Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
• Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.