Pizza for breakfast isn't just a dream—this Paleo-friendly, gluten-free pie makes it a reality. Topped with crispy bacon, juicy tomatoes, sautéed spinach and mushrooms, and runny eggs, this 'za makes a show-stopping brunch. Try prepping the crust and toppings ahead of time to make the recipe come together even faster.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
For the toppings 5 slices of bacon, sliced in half 5 ounces baby spinach 1 cup sliced mushrooms 1 to 2 large tomatoes, sliced 4 eggs Sea salt and freshly ground black pepper, to taste
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Make the crust
Whisk together eggs and coconut milk in medium-sized bowl. In small bowl, whisk together coconut flour, garlic and onion powder, Italian seasoning, baking soda, and salt. Mix coconut flour mixture into egg mixture. Combine well, then, with a spatula, spread the dough 1/2-inch thin onto prepared baking sheet, to form circular or rectangular shape. Bake in oven 15 to 20 minutes, or until golden.
Prepare the toppings
Meanwhile, in skillet over medium-high heat, cook bacon until crispy. Remove bacon, reserving grease in pan. Add spinach and mushrooms and sauté 1 minute to wilt the spinach and gently cook the mushrooms.
Bake the pizza
Cover crust with slices of tomato, top with bacon slices, spinach, and mushrooms. Make 4 indentations in toppings and crack the eggs into each. Sprinkle with salt and pepper and bake 12 to 15 minutes in oven until the whites have set but yolks are still runny. Slice and serve warm.