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?

Sweet Potato Crust Breakfast Pizza (Paleo)

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 2 servings

Author: Jean Choi

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Ingredients

Sweet Potato Crust

• 1 medium sweet potato, cut into 2 inch pieces
• 1/2 cup almond flour
• 1 egg
• 1/2 tsp sea salt
• 1/2 tsp garlic powder

Pizza Toppings

• 3 thick slices of bacon, cut into 1/2 inch slices
• 1/2 onion sliced
• Salt and pepper, to taste
• 1/4 cup marinara sauce, sugar free
• 3 eggs
• Optional toppings: cheese, fresh herbs, avocado, red pepper flakes

Instructions

1. Line a baking sheet with parchment paper and grease it lightly.
2. Place sweet potato chunks and almond flour in a food processor and blend until fine.
3. Add egg, sea salt, and garlic powder, and pulse until the dough becomes pasty.

4. Place in the refrigerator for 20 minutes. 

5. Preheat oven to 400 degrees F,

6. Remove the dough from the fridge and pour it out onto the parchment paper, and flatten it out into a crust that's about 1/4 - 1/2 inch thick.

7. Bake in the oven for 30 minutes.
8. While the crust is baking, cook the bacon pieces in a large skillet over medium heat for 5 minutes.
9. Add the sliced onions with salt and pepper, and cook for 5 more minutes until the bacon is brown and crispy and the onions are soft. Set aside.
10. Once the crust is done baking, top with marinara sauce. Evenly spread the bacon and onion mixture on top, then gently crack 3 eggs over the pizza carefully so the yolks do not break.
11. Optional: Add cheese, if using.
12. Broil in the oven for 3-5 minutes until the egg whites are cooked through but the yolks are still runny.
13. Top with additional toppings, if using, then serve.