This delicious low carb breakfast pizza has a healthy cauliflower crust. With all of your favourite breakfast toppings like eggs, sausage, cheese, and avocado! Baked in a skillet for extra crispiness. This post is sponsored by California Avocados.
Brunch is perhaps the most civilized of meals, don’t you think? Whereas breakfast embodies the chaos of the morning, rushing to get ready for work and get kids out the door, brunch implies leisure. It implies calmness, a slow and measured waking up to a day full of leisurely and enjoyable activities. Breakfast might be something quick and easy shoved in your mouth to give you some energy, while brunch is lingered over and savored to the utmost. Breakfast is shared only with members of your household (if it’s shared at all), while brunch is a time to connect with friends and family. Yes, brunch is ever so much more civilized than breakfast and if I had my way, we’d all be having brunch every day of our lives.
I love coming up with creative low carb brunch recipes. Again, unlike breakfast, it doesn’t have to be a hurried process. It can be something that takes a little more thought and effort. In fact, you very much want it to be so, because you want your brunch companions to know you worked at it a bit. You want them to feel valued and pampered by you. And what better way than to cook them something delicious?
But it doesn’t have to be something overly complicated or insanely time consuming. You deserve to enjoy your brunch too, without slaving away at it. And it doesn’t have to be something super heavy and indulgent either…you can give brunch a healthy spin while still enjoying wonderful flavours and eating to satiety.
California Avocados are a perfect pairing for a healthy and leisurely brunch. They are in season now and I have to say, every time I cut one open, I am amazed at how perfect they are. So now’s the time to grab a few and whip up a delicious brunch recipe. And this Southwest Cauliflower Breakfast Pizza is ideal for sharing and showing off those perfect avocados to best advantage.
Baked in a skillet, the cauliflower crust holds together perfectly and becomes delightfully crisp at the edges. My husband said the crust reminded him of hash browns. How can you go wrong?
- 12 ounces riced cauliflower about 1 medium head
- 1 cup shredded mozzarella
- 1 large egg
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded cheddar cheese
- 4 breakfast sausage links cooked and sliced
- 1 jalapeno sliced
- 4 large eggs
- Salt and pepper
- 1 large ripe California Avocado thinly sliced
- 1/4 cup chopped tomato
- Chopped cilantro for garnish
Place the riced cauliflower in a large microwave safe bowl and cover with plastic wrap. Cook on high for 10 minutes and then carefully transfer to a tea towel lined sieve set into the sink or over a bowl. Let sit until cool enough to handle.
Preheat the oven to 400F and grease a 12 inch oven-proof skillet (cast iron works best).
Gather the ends of the towel together and squeeze out as much moisture as possible from the cauliflower. Transfer to a bowl and add the mozzarella, egg, garlic, salt, and pepper. Stir well to combine.
Transfer to the prepared skillet and press firmly and evenly into the bottom. Bake 18 to 22 minutes, until the edges are golden brown and the center is firm to the touch.
Sprinkle the crust with 1 cup of the cheese, the sausage slices, and the jalapeno slices. Crack the eggs onto the pizza at evenly spaced intervals (if you prefer your yolks broken, break them with a fork). Sprinkle with the remaining cheddar and season with salt and pepper.
Bake 8 to 12 minutes or until eggs are done to your liking. Remove and top with avocado and tomatoes. Sprinkle with cilantro if desired.