You’ll want to make this easy and delicious paleo breakfast pizza for your next weekend brunch!
Oy, Monday. I just came home from an appointment with my new naturopathic chiropractor, and he told me my adrenals are shot. The past few months have been extremely stressful with the wedding, moving, and just life stuff and it’s been showing through my health. My digestion has been off, my brain fog has been coming back, and I’ve been tired AF for no reason.
Time to get back to working on my stress and getting back to my meditation routine! It’s frustrating, but I’m thankful that I know the source of my health problems and that I have someone I can trust to work with.
Coming home after this disappointing appointment, I was very happy to have this leftover paleo breakfast pizza to cheer me up. This pizza is such a feast for the eye and the stomach, and I’m sad that I’ve never made a breakfast pizza before this. I’ve been missing out!
This paleo breakfast pizza has all my favorite toppings. Bacon? Eggs? Avocados? Heck yes to all. The crispy sweet potato crust holds everything together beautifully and the combination of the flavors is pretty much epic. If you aren’t a fan of these toppings, you can easily customize it with whatever ingredients you like! That’s the beauty of making your own pizza, right?
Tell me in the comments below: what would you put on your breakfast pizza?
I’m back home after a fun weekend at Sonoma County with friends I have known over half of my lifetime. One of my childhood friends and I have the same exact birthday (it’s tomorrow… yikes!) so we did a weekend getaway to celebrate our big 3-0 in wine country. The entire weekend was filled with wine, laughing, reminiscing, eating, and more wine. It felt so good to connect with old friends who I rarely see anymore.
While I didn’t partake in any of the wine drinking (I quit drinking about a year ago), I did eat some really great delicious food. At one of the wineries, they were selling pizza that everyone was able to eat except for me. These kinds of social situations do not bother me at all anymore, but I have been craving pizza ever since I was surrounded by the delicious looking slices that smelled divine fresh out of the oven. So of course, I had to make pizza at home that I can eat!
Spaghetti squash is everywhere during this time of year in this part of the world, and I got the idea to use it as a pizza crust when I didn’t know what to do with the one that’s been sitting on my counter for over a week. I figured, if it didn’t work out, then I’m sure I’ll eat it anyway with some pizza sauce and toppings because you can never go wrong with those flavors.
Thankfully, I loved how it turned out! It won’t be like a real pizza crust in texture. This crust is thinner and more fragile, so I wouldn’t load it up with heavy toppings. However, it does still hold up well and tastes really great. If you make this expecting a traditional pizza, then you may be disappointed.
However, if you are like me and you are looking for a delicious gluten-free and low carb alternative when the pizza craving hits, this spaghetti squash pizza crust will definitely hit the spot!
Pizza toppings: tomato sauce, cheese, pepperoni, mushrooms, etc.
Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half and place cut side down on a baking sheet.
Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.**
Remove the seeds, and use a fork to loosen the spaghetti squash threads. Rest until cool enough to handle.
Once the squash has cooled, remove the threads and wrap them in a kitchen towel, paper towel, or a cheesecloth. Squeeze out as much water as possible. This may take some time and muscle. Make sure to leave the least bit of moisture to ensure a crispy crust.
Place the threads in a large bowl, and add coconut flour, egg, oregano, garlic power, salt, and pepper. Mix well with your hands.
Place a parchment on a baking sheet. Pour the dough mixture on the parchment paper and press it into a thin even layer, about ¼ inch thick.
Bake in the oven for 20-25 minutes until the edges start to brown.
Remove from oven and top with tomato sauce and your favorite pizza toppings.
Bake for additional 10 minutes.
Cool for 5 minutes before slicing and enjoying!
**If you have an Instant Pot, cook the spaghetti squash using the following method: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.
Let’s be real, here. As much as my dairy-free, gluten-free self hates to admit it, pizza is the best. I’m definitely a New Yorker at heart and I do enjoy some gluten free pizza from time to time. While I’ve been working on a paleo crust for a while now (poor C is my test subject), I still haven’t found the perfect recipe. BUT, I have found the perfect substitute, which is portobello mushroom caps. They make the perfect sturdy base while adding tons of flavor as well.
This recipe is perfect if you are going low carb or on a sugar detox but still want that delicious, gooey pizza taste. The nutritional yeast gives a perfect cheesiness to the pesto without the addition of dairy, and the pepperoni gives that extra kick of flavor. However, you can customize your pizza however you want, like tomato sauce, cheese (if you aren’t dairy free), ham, pineapple, bacon, olives, onions, green peppers, even more mushooms… I really could go on for a while. The possibilities are endless!