Mexican Breakfast Pizza

Mexican Breakfast Pizza

Makes 2 servings | 1 serving = 1/2 a pizza | 1 fat, 1 protein, 1 vegetable

Ingredients

CAULIFLOWER CRUST

  • 1 cauliflower head
  • 1 egg, beaten
  • 3 Laughing Cow Lite Swiss Wedges
  • 1 teaspoon dried oregano
  • Pinch of salt

MEXICAN PIZZA TOPPING

  • 2 whole eggs + 2 egg whites, beaten
  • 1 cup homemade salsa with cilantro
  • 1/3 large avocado, diced
  • 1/4 cup green onions, thinly sliced

Directions

  1.  Preheat your oven to 400 F.
  2. Pulse batches of raw cauliflower florets in a food processor, until a rice-like texture.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. Once you’ve strained the rice, transfer it to a clean, thin dishtowel.
  5. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze all the excess moisture out! But be careful not to burn your hands.
  6. In a microwaveable bowl, mix the 3 Swiss wedges, oregano and salt. Microwave on high for 20-30 seconds.
  7. In a large bowl, mix up your strained rice, beaten egg, and Swiss wedges.
  8. Press the dough out onto a baking sheet lined with parchment paper.
  9. Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.
  10. Bake for 35-40 minutes at 400 F.
  11. In the meantime, beat the whole eggs and egg whites in a bowl and then scramble them on medium-low heat in a non-stick skillet until thoroughly cooked (about 5-10 minutes).
  12. Prepare the salsa by adding jalapeno, cilantro, green onion, and a pinch of salt to diced tomatoes.
  13. Dice 1/3 of an avocado into small cubes.
  14. Once the crust is done (should be firm and golden brown), add 3/4 cup of the homemade salsa as the sauce.
  15. Add the scrambled eggs on top of the salsa and then add the diced avocado.
  16. Cut the pizza into quarters.
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