By JJ Virgin

Cauliflower Breakfast Pizzas


June 19, 2024

6 servings


Breakfast Chicken Sausage

1 tbsp extra-virgin olive oil

1 lb ground chicken

¾ tsp sea salt

½ tsp ground black pepper

1 tsp fennel seeds

1 tsp granulated garlic powder

1 tsp onion powder

1 tbsp chili powder

1 tsp cumin powder

½ tsp dried oregano

½ tsp dried thyme

½ tsp crushed red pepper flakes

1 tbsp RxSugar Maple-Flavored Liquid Allulose

Butternut Squash Puree

3 cups butternut squash

1 tsp extra-virgin olive oil

¾ cup almond milk

1 tbsp ghee

¼ tsp sea salt

¼ tsp onion powder

Additional Toppings:

1 tbsp extra-virgin olive oil, divided

2 cup cherry tomatoes, whole

12 oz shiitake mushrooms, sliced

1 ½ cups hard sheep milk cheese

¼ tsp sea salt

¼ tsp granulated garlic powder

½ cup fresh sage leaves

Cauliflower Crust

3 cups riced cauliflower (1 medium head)

1 ½ cups blanched almond flour

¾ cup chickpea flour

2 scoops Extra Fiber *

½ cup nutritional yeast

1 tbsp ground flaxseed

¼ cup raw cashews

¾ tsp sea salt

½ tsp granulated garlic powder

½ tsp onion powder

1 tsp dried oregano leaves

1 tbsp ground mustard seed powder


1Pre-heat oven to 400°. Line 3 baking sheets with parchment paper.

2Make chicken sausage. Place a sauté pan on medium heat with 1 tbsp of olive oil. Add ground chicken and brown for 5 minutes. Add the spices to the chicken and blend in with a wooden spoon. Cook for 5 more minutes. Turn heat off and set aside.

3In a large mixing bowl, toss butternut squash with olive oil and add to one of the sheet pans. Place in the oven for 20-25 minutes. Take out of the oven and cool for 5 minutes, then place in the blender with the remainder of the ingredients and blend on high. Scrape into a bowl. Set aside.

4Toss tomatoes, 1 tsp olive oil, and sea salt in a bowl. Transfer to a sheet pan and cook for 10-15 minutes. Take out of the oven and cool. Increase oven heat to 425°.

5Place a sauté pan on medium heat with 1 tsp of olive oil. Add the shiitake mushrooms to the pan and sauté for 5-7 minutes. Turn off heat and set aside.

6Heat a small sauté pan with 1 tsp extra-virgin olive oil on low heat. Add sage leaves to the pan and crisp for 2 minutes. Transfer to a plate lined with paper towel.

7Make flax egg by mixing the ground flaxseed with water and letting it sit for 5 minutes before you add it to the bowl for the cauliflower crust.

8In a small blender, mix ¼ cup cashews with ½ cup water. Blend on high speed. Transfer into a large mixing bowl, along with flax egg, and all the remaining ingredients together for the cauliflower crust. Shape into 6 balls and shape them into round pizza discs and place on a sheet pan. Press and flattened to ¼-inch thick. Bake for 10 minutes.

9Take out of the oven and spread the butternut squash over the 6 pizzas. Then add chicken sausage on top, shiitake mushrooms, cheese, tomatoes, and crispy sage leaves. Place in the oven for 7-10 more minutes. The cheese will be melted. Take out of the oven to cool. Enjoy!

10Place remaining pizzas in airtight containers for up to 3 days.

* If not using Extra Fiber, increase almond flour to 1  3/4 .


Nutrition Facts

Calories 642
Total Fat38g
Total Carbohydrates39g
Dietary Fiber11g