YIELD: Makes 4 servings
For Spicy Honey:
bird's eye chilies,
For Cauliflower Crust:
2 (14.4 oz.) bags-
frozen cauliflower florest,
For Pizza Sauce:
1 (14.5 oz.) can-
diced tomato (fire roasted if possible)
1 (6 oz.) can-
ground black pepper
Preheat oven to 400°F.
Combine 4 cloves of garlic, honey and red pepper flakes (if using) in small pot over medium heat. Bring to a very gentle simmer, then lower heat to the lowest level possible for 1 hour, allowing the mixture to infuse. Once infused, strain and let cool to room temperature. Store in refrigerator.
Place thawed florets into food processor and process until “riced” (broken down into the size of small grains of rice).
Transfer riced cauliflower to cheesecloth or clean kitchen towel and squeeze out all excess moisture.
Transfer cauliflower back to food processor and add 2 eggs, parmesan, 1 clove minced garlic and salt.
Process mixture in food processor until egg has evenly combined into the mixture, and it is lightly sticky but shapeable.
Divide dough into 4 balls, and place 2 each on 2 cookie sheets or baking trays lined with parchment paper. Flatten dough with hands or spatula until even and smooth, approximately 1/4” thick and 6” in diameter.
Bake for 20-25 minutes until golden brown, then remove and let cool to room temperature.
Increase oven temperature to 425°F.
Combine all ingredients for pizza sauce in blender and puree until smooth.
Between the 4 crusts, spread tomato sauce over pizza crusts, leaving a half inch perimeter for the crust.
Spread mozzarella over pizzas.
Use a spoon to make a small indent at the center of each pizza for the egg.
Crack a whole egg at center of each pizza.
Bake in oven for 8-10 minutes, or until cheese has melted sufficiently and egg whites have set fully.
(Optional) Place pizzas on top rack of oven and turn on broiler. Broil 2-3 minutes or until yolks have reached desired level of doneness and mozzarella has taken on some color.
Remove pizzas from oven.
Top pizza with chopped basil leaves and drizzle with garlic honey.
Recipe courtesy of chef Jenny Dorsey, made for the National Honey Board
If you don’t have time to make the cauliflower crusts at home, they are often available premade, in the frozen aisle.
You can pre-make the crusts and freeze them for future use. Make sure to separate each crust with a layer of parchment paper, top with a layer of parchment paper, then wrap the entire container in plastic wrap.
The garlic-infused honey can be made in bulk and used on other dishes during the week such as a veggie and egg scramble or on avocado toast!
Fermented garlic honey is the next step up from this recipe, made by combining peeled garlic and honey in a non-reactive glass jar such as a Mason jar, and letting it ferment at room temperature for at least a week, burping (opening the lid to allow some gas to escape) daily.