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Cauliflower Crust Egg-in-a-Hole

This year, I’ve had an ongoing weekly Sirens & Scoundrels cook date with fellow Siren, Pippa. Every week, we come together and experiment with rogue ideas in the kitchen. Some were failures, some were delicious triumphs. When I went gluten-free 5 years ago due to an allergy, pizza was the only thing I felt deprived of, since it was my favorite go-to meal. So I thought it was time I started experimenting with some crust alternatives. I’ve always been curious about cauliflower crust. Here’s the thing: because cauliflower is a vegetable, it sweats liquid when cooked down, which makes it difficult to get a really crisp crust. I theorized that if you make the crust into smaller, more personal sizes, then the middle of the “dough” will be as crisp as the edges. This led me to an enticing vision of combining my two favorite things: Pizza & Brunch.  Thus, the idea for the Cauliflower Crust Egg-in-a-Hole was born!

Makes 4

Crust Ingredients

2 cups packed riced cauliflower  (Follow the instructions for Ricing Cauliflower: Here)

1 egg

½ cup grated parmesan

½ cup grated low-moisture mozzarella

Preheat oven to 450 degrees. Line 2 cookie sheets with parchment paper. Combine all of the ingredients in a bowl. Take a ¼ of the “dough” and form it into a ball. On the cookie sheet, flatten it out into the shape of a patty. Use a shot glass or small cup as a “cookie cutter” and make a hole in the middle of your crust. Use the excess dough from the middle of the crust to build up the inner circle edges to be taller than the rest of the crust like a mini volcano. Repeat instructions for all 4 mini crusts. Bake crusts for 30 minutes at 450 degrees.

Additional Ingredients

4 eggs



4 Tbsp butter

Heat an iron skillet over low heat & melt 1 Tbsp of unsalted butter (you can also spray olive oil as an alternative). Brush the butter around the pan. When the butter foams, use a spatula to transfer your pizza crust. Crack an egg into the middle of the crust. Cook the egg to your liking. (I like my yoke a little runny–so I cooked it 1-2 minutes on one side, flipped it with a spatula like a pancake and cooked it on the other side for about 30 seconds-1 minute.)

Top with salt & pepper.  The possibilities are endless.  Adding avocado, black beans & salsa could be a Tex-Mex version for brunch.  Drizzling a marinara or pesto sauce could satiate that Italian craving. Play around & make it your own.  Bon Appétit!

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Recipe & Photography by Sarah Prikryl

© 2015 Sirens and Scoundrels


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