Breakfast Cauliflower Pizza with Eggs and Leek Bacon Pesto (Gluten Free/Grain Free + High protein + Low Carb]

• Gluten free

• Meat

  • 4 Pieces Hickory smoked bacon

• Produce

  • 6 cups Cauliflower, Packed
  • 1/2 cup Cremini mushrooms
  • 3/4 tbsp Garlic, fresh
  • 3/4 cup Italian parsley, loosely packed
  • 1/2 cup Leeks, loosely packed
  • 1 Lemon, juice of small

• Refrigerated

  • 1 Egg white, large
  • 2 Eggs, small

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Dairy

  • 3/4 cup Sargento sharp cheddar, Cut Fine

• Liquids

  • 1 tsp Water

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 400 degrees and line a pizza pan with parchment paper.
• In a large food processor, process the cauliflower into it is fine, and the texture of rice.
• Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.
• Dump the cauliflower into a thin kitchen towel * and ring out ALL the excess moisture. Once you think youve gotten all the water it, transfer it to another thin towel and ring out again. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust
• Transfer the cauliflower back into a large bowl and add in 1/2 Cup of the cheese, reserving the rest for later, the garlic, Italian season, and a pinch of salt and pepper. Stir until well combined and then add the egg white, mixing until well combined.
• Divide the cauliflower into 2 balls (about a heaping 1/2 cup each) and flatten each onto on the pizza pan, leaving a ridge for the crust. Your crust should be roughly 5.5 inches across.
• Bake until golden brown, about 20-25 minutes.
• While the pizza cooks, heat a large pan on medium-high heat and cook the bacon until golden brown and crispy, flipping once. Transfer to a paper-towel lined plate and blot off any excess fat.
• Turn the heat down to medium and add the mushrooms into the reserved bacon fat. Cook until soft and brown, about 3-4 minutes. Transfer to the paper-towel lined plate and blot off any excess fat.
• Crumble the bacon in a SMALL food processor (this will not work in standard, large food processor. Mine is 3 cups) and process until crumbly and broken down.
• Add in the parsley, leeks, lemon juice, garlic and pinch of salt and pepper. Process until the herbs are broken down and well mixed.
• With the food processor running, stream in the olive oil and water. Blend until smooth and creamy.
• Once the pizza is golden, remove from the oven and turn the oven temperature up to 500 degrees. Sprinkle 1 Tbsp of the remaining cheese onto each Pizza (a total of 2 Tbsps) and bake until melted, only about 1 minute.
• Spread 1/4 of the pesto onto each of the pizza crusts**, then sprinkle each with 1 more Tbsp of cheese. Line the outside ring of the pizzas with the cooked mushroom slices and gently crack and egg into the center of each pizza. Sprinkle with salt and pepper.
• Cook the pizzas until the eggs reach your desired level of cooking. We like our egg yolks runny, which took about 6-7 minutes.
• DEVOUR