Italian · Dinner
Bacon and Egg Pizza (Gluten-Free)
A gluten-free pizza built on a cauliflower crust, topped with crisped bacon, mozzarella, and a soft-baked egg finished with cracked pepper and scallion. The egg yolk runs into the cheese once sliced, giving a rich, savory breakfast-style pizza with smoky, salty pork throughout.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
578Calories
48gProtein
32.5gFat
11gCarbs
4.1gSugar
2.6gFiber
1680mgSodium
455mgChol
13.4gSat Fat
480mgPotassium
420mgCalcium
3.8mgIron
3.2mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
protein-rich
gluten-free
Instructions
1
Prep
Preheat oven to 425°F (220°C). Microwave riced cauliflower in a bowl on high for 4 minutes until steaming, then cool slightly.
2
Drain
Tip cooled cauliflower into a clean kitchen towel and twist firmly over the sink until no liquid drips, leaving a dry mass.
3
Build
Mix drained cauliflower with one egg, one tablespoon olive oil, and salt until sticky; press onto parchment into a thin 8-inch round.
4
Bake
Cook the crust at 425°F for 12 minutes until edges are golden and firm enough to hold together when lifted with a spatula.
5
Bake
Scatter mozzarella and crisp bacon over the crust, crack the remaining egg into the center, and bake at 425°F for 7 minutes until white sets fully.
6
Plate
Slide pizza onto a plate and serve whole.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g bacon
- 2 cup240g cauliflower-rice, for the crust
- 22 large eggs, for the crust mixture
- 4 oz114g mozzarella
- 2 tbsp2 tbsp olive-oil
- 1/2 tsp1/2 tsp salt
- 22 large eggs, for topping
