I was recently asked to write a guest post for the PaleoHacks blog. I love PaleoHacks and turned to their site quite often when we first started cleaning up our diet. They have a friendly, knowledgeable, and sometimes funny, community of paleo and primal enthusiasts who can answer pretty much any question you have. I had a lot of questions in the beginning and PaleoHacks always helped me out with an answer. In the spirit of "hacks" I decided to share this tasty paleo breakfast pizza recipe. You can read the full post over on the PaleoHacks blog, or scroll down to get the recipe!
Pizza used to be one of my favorite foods. Well, if you asked, I would probably still say it is one of my favorite foods, but I am just too afraid to eat it because it has been almost two years since I've had a slice. Who knows what kind of fun digestive issues that would cause me! I do miss pizza more than any other food I've given up, though. You may remember (or probably not) that when I was pregnant I was going to treat myself to pizza if I made it to 42 weeks and had to be induced. I figured if I were pregnant for 42 weeks I deserved it. :) Well, I didn't quite make it, so I never did get my pizza.
I realized that many of the omelets we make at home aren't much different from a breakfast pizza, the toppings just go on top instead of getting incorporated into the omelet and the egg becomes the crust. I spread on some tomato sauce and shredded a yellow squash to serve as the "cheese" on top of the pizza and diced up a bunch of veggies for the toppings. A good pizza needs some meat, as well, so I went with crumbled bacon. I served it up with a bit of avocado on the side.
The nice thing about this pizza, though, is you can use whatever toppings you like! You could use sausage, ground beef or chicken (just be sure they are fully cooked) and any veggies you have on hand. I know I'll be making more of these breakfast pizzas with many different combinations!
What toppings would you choose for your breakfast pizza? Let me know in the comments!
Paleo Veggie and Bacon Breakfast Pizza
Time: 35 Minutes
4 slices bacon
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
1 cup tomato sauce (whatever you have on hand, we used Trader Joe's Puttanesca)
1 yellow squash, shredded
1 bell pepper, diced (any color)
1/2 cup sliced button mushrooms
1/2 cup diced yellow onion
Preheat oven to broil.
Heat a medium skillet over medium heat. Once hot, place the bacon slices on the skillet. Cook until crispy, turning often, about 8 minutes. Remove bacon from the skillet and set aside on a paper towel lined plate. Once cool, crumble bacon.
While bacon is cooking, scramble together eggs, basil, oregano, garlic powder, salt and pepper.
Heat olive oil in a large, ovenproof skillet over medium heat. Once hot, pour in the egg mixture, cover with lid, and let cook for 3 minutes.
Removed the lid and place the skillet in the oven and broil for an additional 3 minutes until the eggs are set. Remove the skillet from the oven.
Spread tomato sauce evenly over eggs. Sprinkle shredded squash on eggs and top with bell pepper, mushrooms, onion and crumbled bacon. Place back in oven for an additional five minutes.
Slice and serve!