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Breakfast Pizza

INGREDIENTS: 

  • 2 Cali’flour Foods Crust
  • Kosher salt
  • 6 strips bacon
  • 1/2 cup grated Parmesan
  • 2 cups grated mozzarella
  • 6 large eggs
  • Freshly ground black pepper
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons minced chives
  • 2 scallions, thinly sliced
  • 1 shallot, minced

Breakfast Pizza

FOR CRUST:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes. 

INSTRUCTIONS:

Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Sprinkle the crust with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

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Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Fun // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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