Low Carb Cauliflower Crust Breakfast Pie Recipes

LOW-CARB CAULIFLOWER PIZZA CRUST

Steps:

• Preheat an indoor grill for medium-high heat and lightly grease.
• Place riced cauliflower into the bowl of a food processor and grind smaller if needed. Wring out excess water. Place into a large bowl and add Parmesan cheese, mozzarella cheese, baking mix, salt, basil, garlic powder, onion powder, and oregano. Mix together by hand or with an electric mixer on low speed.
• Apply 1 to 1 1/2 cups of batter to the grill and cook until golden, about 3 minutes per side. Let cool on a wire rack before using immediately or freezing.

KETO CAULIFLOWER CRUST

Steps:

• Preheat the oven to 450 degrees F. Line a quarter sheet tray with parchment paper and lightly coat with olive oil. Set aside.
• Toss together the cauliflower pieces and 1 teaspoon salt. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible. Put the dried cauliflower in a large bowl and add in the eggs, mozzarella, flour, parsley, oregano, red pepper flakes, granulated garlic and remaining 1 1/2 teaspoons salt. Mix the ingredients together to thoroughly combine. The mixture should hold together when you squeeze it in your hand. Evenly and firmly press the cauliflower into the prepared pan. Using a rubber spatula divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the two crusts. Bake in the preheated oven for 15-20 minutes or until the crust is brown around the edges and set.
• Remove the crust from the oven and, using the parchment paper, flip the crust over and then remove the parchment paper. Place the crust back in the oven and cook an additional 5 minutes or until the bottom begins to brown as well.
• Top the crusts with your desired toppings and bake again in the oven until finished. Remove from oven and serve immediately.

LOW-CARB CAULIFLOWER CRUST BREAKFAST PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie pan with cooking spray.
• Grate cauliflower coarsely with a box grater. Measure out 1 1/2 cup of cauliflower "rice"; press into the bottom and sides of the pan to make a crust.
• Bake in the preheated oven until crust looks dry, about 15 minutes.
• Melt coconut oil in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, about 10 minutes. Add mushrooms and butter; cook and stir until mushrooms are lightly browned, about 5 minutes. Stir in 3 slices bacon. Season with salt and pepper.
• Whisk eggs in a bowl until blended. Whisk in sour cream until smooth. Stir in onion mixture and 1 cup Cheddar cheese.
• Sprinkle 1/4 cup Cheddar cheese over the cauliflower crust. Spread egg mixture evenly over the cheese. Top with remaining 1/4 cup Cheddar cheese. Sprinkle remaining 3 slices bacon on top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Remove from oven and let stand until set, 5 to 10 minutes.