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freshly baked cauliflower crust breakfast pizza

Cauliflower Crust Breakfast Pizza

This Cauliflower Crust Breakfast Pizza is a light, low-carb twist on classic breakfast pizza. With a crispy cauliflower base, cheesy eggs, and savory sausage, it’s hearty, healthy, and full of morning comfort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Cauliflower Crust
  • 1 medium head of cauliflower about 4 cups, grated
  • 1 large egg
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
For the Breakfast Pizza Toppings
  • ½ cup breakfast sausage cooked and crumbled
  • 3 large eggs
  • 2 tablespoons milk
  • ½ cup shredded cheddar cheese
  • ¼ cup diced bell peppers
  • 2 tablespoons chopped green onions
  • Salt and pepper to taste
Optional Add-ons:
  • Crispy bacon bits baby spinach, mushrooms, or a sprinkle of feta cheese.

Method
 

Step 1: Prepare the Cauliflower
  1. Cut the cauliflower into florets and pulse them in a food processor until they look like rice.
  2. Steam or microwave for about 5 minutes until tender.
  3. Transfer the cauliflower to a clean towel and squeeze out as much moisture as possible. The drier it is, the crispier your crust will be.
Step 2: Make the Crust
  1. In a large bowl, mix the cauliflower, egg, mozzarella, Parmesan, salt, pepper, and garlic powder.
  2. Stir until everything comes together like a sticky dough.
  3. Place parchment paper on a baking tray and spread the dough into a 10-inch circle about ¼ inch thick.
  4. Bake at 400°F (200°C) for 20–25 minutes, until it turns golden and firm.
Step 3: Prepare the Toppings
  1. In a bowl, whisk the eggs and milk.
  2. Lightly scramble them in a pan until soft but not fully cooked.
  3. Cook your sausage if you haven’t already, and chop your veggies.
Step 4: Assemble the Pizza
  1. Spread the scrambled eggs over the baked crust.
  2. Add sausage, cheddar cheese, diced peppers, and green onions.
  3. Return to the oven and bake for another 8–10 minutes, until the cheese melts and bubbles.
Step 5: Serve
  1. Let it cool slightly, slice, and enjoy!
  2. Sprinkle with a few fresh green onions or a pinch of chili flakes if you like extra flavor

Notes

  • Always squeeze the cauliflower well. Extra moisture can make the crust soggy.
  • You can bake the crust ahead and store it in the fridge for up to 2 days.
  • Frozen cauliflower works fine—just thaw and drain it completely before using.
  • For a vegetarian option, skip the sausage and add more colorful veggies.
  • To reheat leftovers, pop them in the oven or toaster oven for a few minutes—this keeps the crust crisp.