You’ll want to make this easy and delicious paleo breakfast pizza for your next weekend brunch. The crust is made with sweet potatoes, with all the amazing breakfast items you’ll love!
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.
Sweet Potato Crust Paleo Breakfast Pizza Recipe
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!
All the Delicious Toppings!
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 Paleo Breakfast Pizza
You'll want to make this easy and delicious paleo breakfast pizza for your next weekend brunch. The crust is made with sweet potatoes, with all the amazing breakfast items you'll love!
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Servings: 3 servings
Calories: 390kcal
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 slices of thick-cut bacon cut into 1/2 inch slices
- 1/2 onion sliced
- Salt and pepper to taste
- 1/4 cup marinara sauce
- 3 eggs
- Optional toppings: cheese, fresh herbs, avocado, red pepper flakes
Instructions
- Line a baking sheet with parchment paper and grease it lightly.
- Place sweet potato chunks and almond flour in a food processor and blend until fine.
- Add egg, sea salt, and garlic powder, and pulse until the dough becomes pasty.
- Place in the refrigerator for 20 minutes.
- Preheat oven to 400 degrees F,
- 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.
- Bake in the oven for 30 minutes.
- While the crust is baking, cook the bacon pieces in a large skillet over medium heat for 5 minutes.
- 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.
- 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.
- Optional: Add cheese, if using.
- Broil in the oven for 3-5 minutes until the egg whites are cooked through but the yolks are still runny.
- Top with additional toppings, if using, then serve.
Nutrition Facts
Sweet Potato Crust Paleo Breakfast Pizza
Amount Per Serving (1 serving (1/3 of a pie))
Calories 390
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g44%
Cholesterol 242mg81%
Sodium 841mg37%
Potassium 392mg11%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 4g4%
Protein 17g34%
Vitamin A 6555IU131%
Vitamin C 3.8mg5%
Calcium 89mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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This sounds FANTASTIC…going to make it tomorrow for a breakfast get-together with a fellow Whole30er…will follow-up here afterwards! Quick question…is your sweet potato raw or cooked before food processing for the dough?
Thanks, Karen. The sweet potato should be raw. Hope you enjoy your breakfast!
As expected, this was “EGG”CELLENT! Erin and I thoroughly enjoyed creating this masterpiece! Nothing better than Whole30 love and support! Thank you, Jean, for sharing a really wonderful, versatile crust.
So glad you enjoyed it! It’s so much fun to add on the toppings. 🙂
Hi, can I sub cassava flour for almond? If so, any adjustments needed? Thanks!
I haven’t tried so I’m not sure if it’ll work!