Every so often, I sit down a brainstorm a list of recipes for you guys. I end up with a long list of ideas, and some of them end up becoming a reality. The ones that do are the ones I’m most excited about sharing – I know they’ll taste amazing, are totally innovative, make your lives easier, something of the like.
But when I had this idea for cauliflower crust shakshuka pizza… my brain started SCREAMING. “GET IN THE KITCHEN AND MAKE IT RIGHT NOW!”
Shakshuka has been v trendy for quite some time now. I’m sure you’ve seen it all over social media, especially on Saturday and Sunday mornings. And for good reason! It’s totally delicious and definitely different from the brunch go-tos.
But turning it into a shakshuka pizza takes things to a whole new level. Usually I’ll get bread to scoop up my shakshuka anyways, so why not build it into the meal?
You can use whatever crust you damn well please for this shakshuka pizza. I have a great recipe for homemade pizza crust, you could use storebought pizza crust, or you could DIY your cauliflower pizza crust. I don’t have a recipe, but you could try this one! I made my life easy and used a storebought cauliflower crust – this one is my favorite (unsponsored: I’ve just tried several by now and figured out da best).
Shakshuka pizza is going to change your brunch game forever. For. Ever. Sounds dramatic, but it’s true. Make it, then come back and tell me what you think.
Get the Recipe:
Cauliflower Crust Shakshuka Pizza
Ingredients
- Cauliflower pizza crust of choice
- 1 tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 anaheim pepper, or other spicy pepper, diced
- 1 can diced tomatoes
- 1/3 cup tomato sauce
- 1/2 tsp salt
- 3 eggs
- 1/4 cup feta cheese or goat cheese
- 1 tbsp chopped parsley
- Hot sauce, optional
Instructions
- In a large saute pan, heat olive oil over medium heat. Add onions. Cook for 3-4 minutes, until beginning to turn translucent. Add garlic and cook until fragrant (1-2 minutes).
- Add bell peppers and anaheim peppers to the pan and cook for 4-5 minutes, or until bell peppers are just starting to soften.
- Add diced tomatoes and tomato sauce. Add salt. Stir and partially cover. Reduce heat to medium low and let simmer.
- Preheat oven according to your crust’s instructions. Pre-bake if required.
- Once preheated, top crust with the pepper tomato mixture.
- Create 3 wells in the mixture. Crack eggs into a bowl one at a time, then carefully pour each egg into each well.
- Place rack in a medium low position in oven. Bake according to instructions.
- When finished, top with cheese of choice, parsley, and hot sauce if desired.
