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Ingredients:
For Crust
- 6 cups Riced Cauliflower
- 2 Eggs
- 1/2 cup Shredded Cheese
- 1/4 cup Nut Flour
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- Pinch Salt & Pepper
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For Aioli
- 3 tbsp Mayo
- 1 tsp Garlic
- 1/4 tsp Lemon Juice
- Pinch Salt & Pepper
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Toppings
- 1 cup Shredded Mozzarella
- 4 Strips Bacon
- 3-4 Eggs
- Chives (for garnish)
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Method:
1. Cook bacon. Set aside on a paper towel to drain.
2. Microwave riced cauliflower for 5 mins, covered in a microwave safe bowl.
3. Place cooked rice in a kitchen towel and squeeze out as much liquid as possible. This is easier to do in batches.
4. Mix dried cauliflower, 2 eggs, 1/2 cup shredded cheese, nut flour, Italian seasoning, garlic powder, salt & pepper.
5. Preheat oven too 400.
6. Grease a cast iron skillet and heat on a stovetop on medium heat. Once hot, press cauliflower mixture into the bottom and sides of pan with a spoon. Continue to cook on stovetop for 6 minutes.
7. Place cast iron in the oven and bake for 200 mins at 400.
8. Meanwhile, mix all aioli ingredients together in a small bowl & chop bacon.
9. Once cauliflower crust is cooked, top with aioli, 1 cup shredded cheese, remaining eggs, and bacon. Pop back into the oven for 15 minutes (until eggs are cooked and cheese is melted)
10. Garnish with chopped chives and have an awesome day.
Cook Time: 90 mins
