I hate to eat the same thing every day. I suppose that’s why I’m always trying to mix things up for my kids and husband. They, meanwhile, have confessed that they’re actually fine with eating just about the exact same breakfast and lunch each weekday. That rarely happens in this house, though, with me at the helm of the meal planning.
Seriously, I get giddily excited when I think to make something that will last me for multiple breakfasts. I tried my kids out on this pizza I adapted from Paleo Cupboard, but one found it too spicy (I was generous with the red pepper flakes) and the other one isn’t fond of eggs in any format other than scrambled.
Honestly, though, you could top off this crust however you like. While I kept things dairy-free you could certainly add on cheese; I love pesto on just about anything so couldn’t resist spreading a little on.
The dough is very sticky and a bit hard to spread, but it’s really key to get it as thin as possible. I found that placing a sheet of parchment on top and rolling over it with a rolling pan helped a lot.
Paleo Breakfast Pizza
adapted from Paleo Cupboard
2 cups almond flour
1 cup arrowroot starch
3 large eggs
1/2 cup unsweetened non-dairy milk
1 1/2 tsp. baking powder
1 tsp. sea salt
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
2 tbs. dairy-free pesto
1 large tomato (about 1/2 pound), thinly sliced
1 cup fresh baby spinach
1/2 cup thinly sliced red onion (about 1 small)
4 strips thick-cut bacon, cooked and crumbled
6 large eggs
sprinkle of crushed red pepper
Place an oven rack in the middle position and preheat the oven to 425°F. Line a 9-by-13-inch baking sheet with parchment paper or a baking mat.
Place all the crust ingredients in a food processor or blender and blend for 30 seconds, or until you have a thick but smooth batter. Use a rubber spatula to spread the batter in a thin layer on the prepared baking sheet, leaving about an inch between the batter and the edge of the pan on all sides. Bake for 10 to 12 minutes, until the dough is light golden brown.
Remove the crust from the oven and spread pesto on top. Add the other toppings in layers, starting with the sliced tomatoes, then the spinach, onion, and bacon. Crack an egg into a small bowl or measuring cup and then slide it onto the top of the pizza toppings. Continue with the rest of the eggs, leaving a bit of space around each egg. Sprinkle with a pinch of crushed red pepper flakes.
Return the pan to the oven and bake for another 10 to 12 minutes, until the egg whites are cooked through and the yolks are cooked to your liking. Remove from the oven, sprinkle with a little ground pepper if desired, slice, and serve.