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California Cauliflower Breakfast Pizza


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Rate this recipe 4.4/5 (9 Votes)


  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 2 bags (12 oz. ea.) frozen cauliflower florets, cooked according to package directions
  • 4 eggs, divided
  • 1 cup low fat mozzarella cheese, divided
  • 2 tsp. dried Italian seasoning
  • 2 cups sliced assorted vegetables, such as peppers, onions and mushrooms
  • 4 slices turkey bacon, chopped
  • 1 Tbsp. thinly sliced fresh basil leaves (optional)


Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven 450°
Spread 1 tablespoon I Can't Believe It's Not Butter!® Spread on large baking sheet.*
In a food processor, process cauliflower until consistency of rice. Remove from food processor, strain and squeeze excess water.
Combine strained cauliflower with 1 egg, 3/4 cup mozzarella cheese and Italian seasoning. Pat into a 12-inch circle on baking sheet. Bake on the middle rack, 35-40 minutes until golden brown.
Meanwhile, melt 1 tablespoon Spread in a non-stick pan over medium high heat. Add vegetables and turkey bacon. Cook until vegetables are tender and bacon is crisp; remove and set aside.
Melt remaining 1 tablespoon Spread in skillet and scramble the 3 remaining eggs.
Top cooked "crust" with cooked vegetables, bacon, scrambled eggs and remaining 1/4 cup cheese. Broil until golden brown. Sprinkle with basil just before serving.
Tip: For a quick clean up, line baking sheet with parchment paper or aluminum foil.

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