California Cauliflower Breakfast Pizza

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  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
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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)


  1. Preheat oven 450° Spread 1 tablesoon 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 and ¾ cup mozzarella cheese. Pat into a 14-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 ¼ cup cheese. Broil until golden brown. Sprinkle with basil just before serving.