Description
A fun twist on breakfast pizza!
Cauliflower crust, shakshuka sauce, and cheesy eggs make this a winner.
Ingredients
Units
Scale
- 1 package Green Giant Cauliflower Crust
- 1 tbsp (15 ml) olive oil
- 1/4 cup sweet onion chopped
- 1/4 cup red bell pepper chopped
- 0.5 tsp minced garlic
- 1 tbsp (15 ml) cilantro chopped
- 0.25 tsp paprika
- 0.25 tsp cumin
- 0.25 tsp chili powder
- 0.25-0.5 tsp jalapeno minced (optional)
- 2 tomatoes diced or 1/4 cup canned diced tomatoes
- 2-3 tbsp (30-45 ml) tomato sauce
- 0.25 tsp sugar
- 4 oz (113 g) breakfast sausage mild Italian sausage (4 slices bacon, cooked and crumbled or a meat alternative)
- 1 cups (237 ml) mozzarella cheese shredded or a combination of your favorite cheeses
- 4 eggs
- Garnish: chopped parsley or cilantro
Instructions
- Preheat oven to 425°F (223°C).
- Carefully place the cauliflower pizza crust on a large cookie sheet or pizza stone and bake for 18 minutes.
- While the pizza crust is baking, prepare the sauce. Heat 1 tablespoon of olive oil in a skillet and add onion, red pepper, and garlic.
- Sauté the vegetables for 5 minutes.
- Add cilantro, paprika, cumin, chili powder, and minced jalapeno to the vegetables and stir.
- Combine chopped tomatoes, tomato sauce, and a little sugar. Add to the vegetables.
- Simmer the mixture for 10 minutes, stirring occasionally.
- While the sauce is simmering, cook the breakfast sausage, mild Italian sausage, 4 strips of bacon, or a meat alternative.
- Remove the pizza crust from the oven and spread a thin layer of sauce over the crust.
- Make 4 wells for the eggs.
- Sprinkle cheese on top of the sauce, building up a small edge around the wells.
- Crack a small egg into each well, trying not to break the yolks.
- Sprinkle sausage on top of the cheese and around the eggs.
- Return the pizza to the oven and bake for an additional 8-9 minutes, or until the cheese is bubbly, the egg whites are cooked, and the yolks are still soft.
- Garnish with chopped parsley or cilantro and serve immediately.
Notes
- For a richer flavor, use fire-roasted diced tomatoes in the shakshuka sauce.
- If you don’t have a pizza stone, baking the crust on a rimmed baking sheet works well.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 31 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pizza
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 250