I really did want to go out this past weekend, I swear I did. But alas, thinking about trying on outfits that don’t fit, while trying to look normal without a headband on, and knowing my couch is only 2ft away with the Food Network ready to go….yeah, going out downtown definitely didn’t happen.
INSTEAD, I stayed in with my hungover girlfriends, watched entertaining movies, and ate mass amounts of food. We started off the afternoon with the movie ‘Burlesque’…this is the third time I’ve seen it and yes, I absolutely LOVE it…every time. We then watched ‘How to Train a Dragon’ and couldn’t stop smiling. Holy sh*t that movie is ADORABLE. No seriously, I giggled with joy throughout all of it. If I was dumb enough to have kids, I would show them this movie. Cute message.
And because all the girls were having a hangover Saturday, they decided they wanted to have pizza. As soon as I heard that, I knew I was going to have to make my own food. I’m absolutely down for cheat meals, and cheat on my diet on a regular basis, but pizza would KILL me. And I would be 6 lbs heavier as soon as bread hit my saliva. I’m not even kidding. Saddlebags are an often occurrence whenever cheats come into my diet. So I went in paleo mode and tried a different kind of paleo pizza. And I decided to splurge with some goat cheese…I knew I’d only gain 2 lbs from the dairy. Life is all about choices people.
The pizza I made was covered in bacon and sweet potatoes AND goat cheese. But this wonderful pizza is the even better version of the pizza that I made specifically for Laura. She’s so great. And she likes breakfast. And eggs.
Paleo Breakfast Pizza
Ingredients
For the pizza dough-
- 1/2 cup coconut flour
- 3 eggs
- 1 can coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon rosemary
- 1/4 teaspoon tarragon
- 1/4 teaspoon basil
- 1/4 teaspoon sage
For the pizza toppings:
- 9 eggs, whisked
- 1/2 lb breakfast sausage
- 1 red onion, sliced
- 8–10 sundried tomatoes, sliced
- 1 bundle asparagus, chopped
- 6–8 garlic cloves, peeled
- 3 tablespoons olive oil
Instructions
First make you dough-
- Preheat your oven to 425 degrees.
- In a large bowl, first add your dry ingredients and combine together (coconut flour, seasonings, baking soda and powder).
- Then add wet ingredients to the bowl: eggs and coconut milk. Mix all ingredients together and let sit for around 2 minutes to let thicken. The dough will be more like a batter. Don’t freak.
- Lay parchment paper down on a cookie sheet and pour the batter on the sheet. Use a spoon to smooth it out, evenly.
- Bake for 20-22 minutes. Once it is golden brown, use the parchment paper to flip the pizza crust over onto the cookie sheet. Be careful, it can get ugly. Breaks easily. You were warned.
While the crust is baking, cook up your toppings-
- Put a large skillet over medium-high heat and cook your breakfast sausage through. Once fully cooked, place on a plate to the side while you cook your other ingredients.
- Now add one tablespoon of olive oil to your used skillet, along with your onions to begin to caramelize. Stir occasionally to be sure they don’t burn.
- While the onions caramelize, grab out a small pot, add a bit of olive oil to it along with your asparagus, garlic cloves, and sundried tomatoes. Mix to coat and pour in 1 tablespoon of water and cover to steam.
- When your onions are done caramelizing, and your asparagus is tender, remove from heat and place onions with the breakfast sausage.
- Last thing you’ll need to cook is your eggs so crack them directly to your used skillet and use spatula to scramble those little boogers.
- Once the crust is baked and flipped, top with olive oil, scrambled eggs, breakfast sausage, onions, garlic cloves, asparagus, and sundried tomatoes on top.
- Turn on the broiler on high and put the pizza back in the oven for 2-3 minutes until top is perfectly cooked.
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Looks amazing, but I have a 2 year old who's allergic to eggs. Any advice for an egg alternative?
"If I was dumb enough to have kids, I would show them this movie." You've missed your calling as a film critic, for sure. Thanks for the great recipes – paleo pizza is on the horizon!
Ha ha Juli you crack me up
I am making this ASAP!!
Hmmmm phil, I havent replied because I've been trying to figure something out. Ground flax seed might bind it a bit better, but the eggs are what make it rise. I'll keep trying to figure something out for your 2 year old.
Anthony- obviously a caring mother is not my first calling.
Reid- i miss you.
Emily- PLEASE make this, then invite me over for dinner. I like being the 3rd wheel with you and Adam.
Does the crust come out crunchy or soft for you? I made it last week and it was softer than I prefer in a crust, not in a soggy, uncooked way. It was definitely cooked through and it tasted amazing, but it just didn't have that crispy traditional think pizza crust texture. I'm wondering if there is anything I can do to crisp it up better, or if it's just naturally a softer texture than traditional crust?
Mine was a bit softer, but I like my crust that way. I think to make it crisper, using less eggs may help or adding some flax meal for "thicken" it up a bit. The baking soda and powder make it puff up a bit, so maybe lessening those ingredients would help as well!!
Juli your site is amazing…thank you so much for taking the time to post! I was wondering if you have ever tried to freeze your pizza crust? I would like to make a large batch to save time.
I haven’t Michelle…I’m thinking that wouldn’t work but it’s worth a shot!
Dumb question, what size are you aiming for to make the crust? Like approx. width and thickness would be awesome. I will just go with what looks right, but was thinking that it might be helpful for others to know this stuff ( can you tell I’ve never made my own crust before? )
The last time I made it, I made a rectangle shaped one and it was probably half size of a cookie sheet….sooooo probably 6×9 or 6×6…I just tried to spread it out evenly but not too thin!
Is your daughter allergic to the whole egg? Or just the yolk? I am 30 years old and have been allergic to egg yolk my whole life. I get by just fine substituting egg whites for every recipe I make, including all baked goods.. Most of my friends can’t even tell when I bring cookies that they are yolk free.
And I didn’t’ know that it was just the yolk I was allergic to, until I was about 12