Wake up to Paleo Breakfast Pizza! Made with a simple coconut egg crust and topped with fresh veggies and cracked eggs, this is a perfect, easy meal for any time of day! Paleo + Gluten Free + Keto
Just letting you know, this post is sponsored by my friends over at Eggland’s Best!
I swear eggs are the happiest food. How could you say no to a big, bright, happy yellow yolk smiling at you in the morning? You know there’s a reason they call them sunny side up! If you’ve been spying my part of the internet for awhile, then you know I kind of dig my eggs. Okay, so I L-O-V-E my eggs! My morning is not complete without them.
Growing up, my Mom made this breakfast pizza casserole. It was family tradition to have it with cinnamon rolls every holiday morning. It wasn’t the healthiest of breakfast pizzas though which is why I haven’t had one for a long time until now. Sometimes it’s hard to think about how I used to eat compared to how I eat now. Truthfully it feels like another life.
For a very long time, I’ve been trying to recreate those family traditions with a healthy breakfast pizza. The only problem was getting a crust recipe just right so it wouldn’t crumble apart the second you picked up a slice to put it in your mouth. Good thing I like a challenge because this Paleo Breakfast Pizza crust is pure perfection!
The best part is it only take four magical ingredients to get that crust just right. From there, pizza making is a wiz! All you do is top it with your favorite ingredients, cook and voila. Pizza is made!
But whatever you do, you must, must, must put an egg on top. No excuses friends! A creamy, egg dripping slice of pizza is the absolute, best part about it. You want it. Trust me! Leaving it off would be like taking the star out of the show and the star of this show is hands down thanks to Eggland’s Best, my one an only egg of choice.
When it comes to eggs, I chose Eggland’s Best for their superior nutrition. With 5 times the amount of Vitamin D and 3 times more Vitamin B12 than ordinary eggs, I choose Eggland’s Best to give me the boost of nutrition I need. I’ve struggled for years with Vitamin B12 and D deficiencies so whenever I can get them extra nutrition through food I take it!
Eggland’s Best eggs also have 25% less saturated fat. That’s something very important to me. As you know, my Mom had six bypasses a few years ago and virtually every relative in my family has had some form of heart disease.
A diet lower in saturated fat is shown to reduce risk for cardiovascular disease along with a higher intake of omega-3’s which have been shown to lower HDL cholesterol and Eggland’s Best delivers double the omega-3’s than ordinary eggs.
You can’t go wrong topping your Paleo Breakfast Pizza with Eggland’s Best! Not only will it yield you superior nutrition, but they’ve also been shown to stay fresher long than ordinary eggs.
That means you can feel confident eating leftovers. That is, if you can resist the urge not to devour the entire pizza. Enjoy!
3 Smart Strategies To Stop Cravings
BONUS when you sign up!
Hungry for More? Subscribe to get insider tips delivered to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Paleo Breakfast Pizza
Ingredients
For the crust:
- 6 large egg whites
- 1/2 cup coconut flour
- 1 cup coconut milk unsweetened
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 tsp baking soda
For the toppings:
- 3 large eggs
- 1 tomato thinly sliced
- 1 cup baby spinach
- 1/2 tsp red pepper flakes
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 375 degrees F. Prepare a large baking sheet with parchment paper.
- In a large bowl, whisk together the egg whites, seasonings and coconut milk. Then fold in the coconut flour until combined.
- Using a baking spatula, spread the dough onto the prepared baking sheet to form a rectangle.
- Bake 15-18 minutes until the dough is set firmly.
- Remove the crust from the oven and reduce the oven to 350 degrees F.
- Using a baking brush or back of a spoon to spread the extra virgin olive oil over the crust. Spread the spinach over the crush, then the tomatoes. Carefully crack 3 eggs on top of the pizza. Sprinkle with the red pepper flakes.
- Bake in the oven 12 minutes until the egg whites have set.
- Remove from the oven and devour!
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Custom Meal Plans
Work with Megan to develop a custom macro or standard meal plan to reach your goals.
What I Used For The Recipe
I swear it is breakfast pizza palooza in my world! I saw an epic one at brunch on Saturday, and now you and Deborah are both talking AM pizza. It is a sign!
It’s meant to be! DINNER!
i agree! sign me up for pizza breakfast party! Megan’s house! mmmmm k?
Come over ANYTIME! That would be so fun.
YUM! I love Egglands Best, too 🙂 I could use a slice of this this morning at work!
Everyone would be jealous!
Oh, yum! This looks so good and simple!
Always simple in my world girl!
It’s the best of all worlds — pizza and eggs for breakfast! The flavors here sound delicious!
Thanks Blair! I ate for dinner too. It’s very versatile!
I love how easy and healthy that crust looks! yum!
Thanks Taylor! I want to try the crust with other pizza combos. It’s so filling!
Going to have to try that crust for regular pizza too!
Yes! I’ve been meaning to myself. Let me know if you do.
I am so intrigued by this egg and coconut flour crust–it looks super healthy and tasty! I’ve been eating more low carb and paleo lately, so this will be one of my breakfasts very soon! Pinned, and thanks! –Ginger
http://gingerwroot.com
It’s very hearty and filling! Let me know if you try it.
Finally a crust that looks easy enough for me to make! I cannot wait to try this 🙂
Hope you love it! Let me know how it turns out for you.
I love pizza, and I love eggs. Putting them together sounds amazing! I bet I could add other veggies on top of this too and change it up a million different ways. I hope to try this soon!
It’s definitely versatile. So many different things you could do with the base recipe. Have fun!
Looks delicious! Can’t wait to give it a try.
Thanks Jill, I truly hope you love it!
what do you do with all the egg yolks? -I don’t want to throw them away -I’d rather use them in recipes.
That’s up to you. I don’t use egg yolks in anything, family history of high cholesterol. You could always use whole eggs in this recipe, just use half of what it calls for.
Can you provide the rest of the nutrition information? the only thing above is calories and the rest says 0 for everything.
In all my recipes that call for coconut flour- it calls for a lot of fat and liquid. What makes this work without either of those? 🙂
There’s a lot of eggs. That’s why. 😉
The nutrition facts say 0 protein. Is that accurate based on the eggs? Also do you whip the egg whites for the crust until they’re stiff?
None of the nutritional facts are available at this time as it was recently converted from an old recipe card. We’re working on getting them all updated with the new recipe cards. You can add the recipe to My Fitness Pal to calculate it. No, you do not whip the egg whites.
This may be a stupid question, but here goes…This recipe has 3 eggs cooked on top of the crust and other goodies. Eggs have protein, yet your nutritional stats show no protein, fat, or anything else, just 140 calories. What happened to whatever fat. protein, and carbs that are in the eggs? Why don’t they show up in your nutritional stats? TIA
I think I mentioned this already in another comment that I hadn’t calculated the nutritional values yet. The recipe cards were transferred over from an old version and didn’t copy over the nutritional data only the calories. I have to manually update the nutritional data for recipes with them missing one by one which is pain-stakingly difficult and time consuming. In the meantime, you can calculate it yourself by going to an app like MyFitness Pal until I get through them all manually one-by-one.
Hi Megan. I want to keep your pizza red/pie but I have a allergie sensitivity to coconut. Can I use an almond milk instead? Ams what kind of flour can I substitute ? Thank you for your help.
Hi Ivy! There really isn’t a way to substitute the almond flour easily. That would be a completely different recipe. Coconut flour is super absorbent and requires a lot of fat which is why there are so many eggs in this recipe. You can’t simply replace the coconut flour without replacing the eggs and coming up with a new recipe. Here’s an almond flour dough mix I buy to make pizza when I’m not up for making my own.
Can I use quinoa or almond flour?? I’m allergic to coconut…also, what about almond milk??
Unfortunately, you can’t simply swap coconut flour for something else one for one. It would be an entirely different recipe with a lot less eggs to use almond or quinoa flour.