I.Love.Pizza. I mean, who doesn’t? Liars, that’s who. And when you spin pizza into breakfast form, well, life is just perfect at that moment in time. My husband recently told me about a biscuits and gravy pizza he had at a local restaurant, but since almost all gravy at restaurants is made with flour, I haven’t been able to try it. So instead, I made my own! I’ll get questions every once in a while on my podcast about how I come up with new recipes year after year. And this exactly how. I see food I want at a restaurant, I can’t have it, so I make it myself. And life is wonderful.
Speaking of wonderful, when you’re reading this, I’m most likely on a flight. And I made it wonderful by upgrading my seat this time around. After flying back from Miami a little over a week ago on a 6am flight where 4 million people were farting up a storm at the same time, I decided to not take my chances on this flight to Houston. Not that upgrading my seat will do that, but I’m hoping that sitting next to one person instead of two increases my chances of a flatulence-free flight. Keep your fingers crossed for me. And extra crossed for the humans that eat the airport McD’s.
Don’t do that. That’s gross.
What isn’t gross though, is all the food I’m about to eat in Houston! It’s been 3 freaking years since I was last in Houston on book tour. That was the best book tour ever. Sigh. I miss that fun time in my life. And when we were there, we ate at Ruggles Black and Hearsay. This time around, I’m heading to Houston to work with the tourism board to promote all the wonderful things Houston has to offer and to try some restaurants I’ve never been to. On the itinerary – food, fitness, activities, spa, pool time and some much needed girl time with my lovely friend Cassy and her new baby! I also need to find a CrossFit gym to check out while I’m there! If you have any recommendations, please send them my way! In all the times I’ve been to Houston, I don’t think I’ve ever been to a CrossFit gym. I could be totally lying because I have the memory of a tiny mouse, but I’m hoping I’m not. Because liars are the worst. Especially pizza liars.
See what I did there. It all comes back around.
For the pizza crust
- 3 eggs
- 1 cup full-fat coconut milk
- 1/2 cup olive oil
- 3 cup tapioca flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon salt
For the sausage gravy
- 1 pound breakfast sausage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon fennel seed
- 2 tablespoons tapioca flour
- 2 tablespoons almond flour
- 2 1/2 cup cashew milk
- lots of salt and pepper
For the toppings
- 6 eggs
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped fresh chives
- Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the eggs, coconut milk, and olive oil. In a large bowl, mix together the flours, baking powder, and salt. Pour the wet mixture into the dry mixture and whisk until smooth. Pour half the dough onto the lined baking sheet and use a silicone spatula to spread it out flat into a round crust. The crust will puff up a bit as it bakes, so try to get it as flat as possible with more dough towards the edges (this will keep the gravy and eggs from running too much over the sides). Repeat on another baking sheet. Place both baking sheets in the oven and bake for 10 to 12 minutes, until the crust is cooked through in the middle. It should feel like soft bread when you lightly press a finger in the center. Turn oven up to 400 degrees F.
- While the pizza crusts bake, place a large sauté pan over medium heat and add the breakfast sausage. Break up sausage into small pieces and cook until browned and cooked through. Remove sausage with a slotted spoon and set aside to drain on a paper towel.
- To the pan with the remaining fat (you will need 3-4 tablespoons of fat, so if you do not have enough, add some at this point) add in sage, rosemary and fennel and cook for about 1-2 minutes, until fragrant. Then whisk in tapioca flour, slowly adding it as you whisk. Once completely added, add the almond flour and whisk to combined. Then slowly pour in the cashew milk while continually whisking. Once combined, add the sausage back in along with a hefty pinch of salt and pepper and lower the heat to let mixture reduce for about 5 minutes at a low heat. Taste to see if it needs any more salt and pepper and add if needed.
- Divide the sausage gravy in half and pour half onto each pizza crust, spreading out evenly throughout the crust. Then use a spoon to make a three small indentations in the gravy of each pizza then crack an egg directly into those spots. Place pizzas in the oven to bake for 6-8 minutes, for a white top and runny yolk in all the eggs.
- Let rest for 3-5 minutes before slicing the pizza and garnish with chopped cilantro and chives.
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