Keto Breakfast Pizza with Cauliflower Crust

Preheat your oven to 425°F (220°C). Place the cauliflower florets in a food processor and pulse until they resemble fine crumbs. Transfer the cauliflower crumbs to a microwave-safe bowl and microwave for 5 minutes. Allow it to cool slightly, then use a clean kitchen towel to squeeze out excess moisture from the cauliflower.

In a mixing bowl, combine the cauliflower crumbs, shredded mozzarella cheese, grated Parmesan cheese, one large egg, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.

Line a baking sheet with parchment paper and grease it lightly. Spread the cauliflower mixture onto the parchment paper and shape it into a round or rectangular crust, about 1/4 inch thick. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown.

While the crust is baking, cook the bacon until crispy in a skillet. Remove the bacon, crumble it, and set it aside. In the same skillet, sauté the diced bell peppers, onions, sliced mushrooms, and diced tomatoes until they are tender.

Once the cauliflower crust is done, remove it from the oven. Sprinkle the cooked bacon and sautéed vegetables evenly over the crust.

Create two small wells in the toppings and carefully crack one large egg into each well.

Return the pizza to the oven and bake for an additional 10-12 minutes, or until the egg whites are set, and the yolks are still slightly runny.

Optionally, garnish the Keto Breakfast Pizza with Cauliflower Crust with fresh parsley or chives. Slice and serve hot.