Pizza for breakfast? Why not! This is one of the tastiest ways that I know to con ate the flavors of bacon, tomato, and egg. The crust is crispy with a hint of sweet and an undercurrent of rosemary, plus it’s gluten- and grain-free. It’s the perfect base for breakfast-flavored toppings that are completely dairy-free, though the egg whites may fool you into thinking there’s melted cheese. I love making this for a weekend brunch.
It’s not a speedy recipe (you’ll need to take your time forming the dough and arranging the toppings), so save this one for a leisurely Saturday morning.
To save time, make the dough the night before, cover it with plastic wrap, and store it in the fridge. You can also cook the bacon the night before and chop the tomato, chives, and parsley. In the morning, simply assemble and bake. There’s nothing quite like waking up to the aroma of this bacon and egg pizza baking in the oven—yum!
1 tablespoon raw honey
1 packet active dry yeast
¼ cup warm water
¾ cup blanched almond flour
3 tablespoons coconut flour
½ cup arrowroot starch
¼ teaspoon sea salt
1 teaspoon dried rosemary, crushed
1 egg
1 tablespoon extra-virgin olive oil
1 teaspoon apple cider vinegar
1 cup organic marinara sauce
1 tomato, chopped
4 bacon strips, cooked and crumbled
4 eggs
3 tablespoons fresh parsley, minced
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Set aside.
In a small bowl, combine the honey, yeast, and warm water. Mix gently with a fork. Set aside for 5 minutes, until foamy.
In a medium bowl, combine the almond flour, coconut flour, arrowroot starch, salt, and rosemary. Work out the lumps with a fork. Add the egg, olive oil, and vinegar to the yeast mixture and stir to combine.
Add the wet ingredients to the dry. Mix well with a large wooden spoon and form a ball of dough. Work the dough for about 30 seconds in the bowl with your hands, smoothing out any lumps.
Place the dough ball in the middle of your prepared pan. Dip your fingers in a little olive oil and use them to flatten the dough into a 12-inch circle. Be sure to pinch the dough up around the edges to make a crust. Transfer the dough to the oven and cook for 5–7 minutes, until golden. (You’re not cooking all the way through yet.)
Spread the marinara sauce over the pizza crust. Arrange the tomatoes and bacon over the sauce, leaving four 2-inch round openings for the eggs. Crack the eggs onto the crust, and sprinkle with the chives and parsley.
Return to the oven and bake for 12–15 minutes, until the egg whites are set but the yolks are still soft.
Calories: 421
Fat: 24g
Carbohydrates: 35g
Sodium: 506mg
Fiber: 12g
Protein: 23g
Sugar: 10g