Coconut Crust Breakfast Pizza
Made with a simple coconut egg crust and topped with fresh vegetables and cracked eggs, this paleo pizza is the perfect meal for any time of day.
Make This Recipe
Ingredients
For the Crust
- 1 cup Eggland's Best 100% Liquid Egg Whites
- 1/2 cup coconut flour
- 1 cup unsweetened coconut milk
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
For the toppings
- 3 Eggland's Best Eggs (large)
- 1 tomato, thinly sliced
- 3 cups baby spinach
- 1/2 teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
Preparation
Preheat 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 oven heat 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 crust, then the tomatoes.
Carefully crack 3 eggs on top of the pizza and sprinkle with red pepper flakes.
Bake in the oven for 12 minutes or until the egg whites have set.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 264 |
| Fat | 17 g |
| Saturated Fat | 12 g |
| Cholesterol | 88 mg |
| Sodium | 259 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 9 g |
| Protein | 13 g |