Arugula pesto & topping

Heat 2 tablespoons of olive oil over medium heat and then sauté garlic. Remove once soft and fragrant.

Place two cups of arugula in a food processor along with fresh basil, walnuts, pine nuts, sautéed garlic, and parmesan cheese. Pulse the ingredients while slowly pouring 2/3 cup of olive oil in, and scraping down the sides of the bowl as needed.

In a separate bowl, drizzle 1 tablespoon extra virgin olive oil over 2 cups of arugula. Sprinkle with salt to taste and set aside.

Cauliflower Crust

Preheat oven to 400F and line a baking sheet with parchment paper.

Fill a large pot with water and place over high heat.

Place chopped cauliflower in a food processor and pulse until a grainy, rice texture is achieved.

Once water is boiling, add the cauliflower and let cook for 5 minutes.

Remove from heat, strain the cauliflower in a mesh strainer and pour onto a clean dishtowel or large piece of cheesecloth. Let it cool for a few minutes to avoid burning hands.

Wrap it up in the towel and squeeze out any excess water over the sink, remain cautious if water is still hot. This step may have to be repeated a few times over, as the goal is to remove as much water as possible.

Once moisture is removed place dried cauliflower in a bowl.

Add the beaten eggs, mozzarella cheese, parmesan cheese, oregano, garlic powder and salt to the bowl of cauliflower and mix until all ingredients are combined.

Press the “dough” mixture onto the parchment paper in a rectangular shape, keeping the edges higher than the center to resemble traditional pizza crust.

Bake for 25 minutes and then remove from oven.

Add the following toppings in this order: spread the pesto mixture on top of the crust, sliced mozzarella cheese, and then crack 4 eggs on top.

Bake for another 15 minutes, making sure the egg whites are firm but yolk is runny.

Remove from oven and add the arugula and olive oil mixture on top of the pizza.