Enjoy pizza for breakfast with a healthy twist- This low carb breakfast pizza is packed with protein and is customizable, perfect for snacking and dinner too! Paleo, gluten free, whole30 friendly, grain free and low calorie!
“In 2017, I will eat more pizza”.
Imagine if that was your New Years Resolution.
Sadly, unless you were planning a national or international tour involving sampling pizza around the world, it may NOT be the wisest choice. However, get ready to enjoy pizza for breakfast EVERY SINGLE DAY….guilt free.
When I first moved out of home, I had a tradition of buying TWO take-out pizzas at a time. The highly scientific reasoning behind this was that one was for dinner and one was placed in the fridge….for breakfast. As an advocate of eating cold savory foods for breakfast, pizza takes the number one spot. They say stews, soups and curries taste better the longer it sits in the fridge, but I think they conveniently forgot pizza.
Rude.
Granted, some foods taste heinous eaten cold out of the fridge (cold French fries…ew). That’s where these healthy low carb paleo breakfast pizzas come into play. It’s perfect to prep the night before too, for easy breakfast consumption….cold.
Let’s talk about the crust for a second- It’s based off this recipe here, which is super simple and easy to whip up. Unlike cauliflower pizza crusts, these don’t leave your kitchen looking like a tornado ran through it! You only need a bowl, whisk (or fork!) and 3 ingredients to whip up! Then, you pour into a heated pan, cook, flip and repeat! You also can make the bases as big or as small as you like!
Texture wise, the crust (or bases!) is similar to a pancake or a thin crepe, although much sturdier. This is thanks to the combination of coconut flour (measurements really do matter here!) and egg whites! You can make the base even thicker by using whole eggs, but the egg texture/flavor is very prominent.
Now for the toppings!
I’m going to share three of my favorites with you-
First- The classic pesto and tomato combination!
Because the crust is already mostly protein-based, I sometimes prefer a simple topping and this combination works great. I used this paleo friendly pesto, swapping out the sundried tomato for extra fresh basil.
Second- The pesto AND egg combination!
Egg overload! Okay, so maybe not. See, the crusts can make up to 6 thin ones, so in reality, it’s only 1 to 2 egg whites per base! What does that mean? It means you can totally add more eggs on top! I love making a quick omelet in the same pan with mushroom, cherry tomatoes, garlic and parmesan (not paleo friendly!) place it upon one of the pizza bases which has been already covered in pesto.
Third- ALL THING BARBECUE!
I always associate barbecue sauce with eggs and breakfast, as my favorite fast food breakfast was just that- The BBQ Breakfast burrito. Granted, those contained enough calories for an entire DAY, we’d be giving it a much healthier makeover! I think it’s safe to say you guys love BBQ too- This 3 Ingredient spicy Barbecue tofu and this twist on avocado toast are two favorites!
To give it a breakfast twist, I opted to spread the crust with the Spicy Original Bar-B-Q sauce and drizzled it again over the top, along with their Spicy sauce too. To enhance the barbecue goodness, I went a little fancy and sprinkled some of their spice rub too!
Okay, let’s recap these healthy paleo breakfast pizzas! They are a low carb and low-calorie alternative to traditional breakfast pizzas. A thin, chewy crust topped with your favorite traditional or non-traditional breakfast toppings! They are a naturally paleo, gluten free, grain free and dairy free meal, and deceptively satisfying and filling too! Not only are they suitable for breakfast, but can be enjoyed as an easy, savory snack or a light dinner…or just triple the number and have it as a whole meal!
HACK! As mentioned earlier in the post, these pizza crusts can be prepped in the advance and also freeze really well- Simply wrap each crust/base individually and layer them up side by side and freeze! Once ready to enjoy, simply thaw in the microwave or at room temperature, crisp up on the pan (or oven) and top!
WHOLE 30?
There will be some who claim this to be whole30 compliant and others who say it’s a ‘no no’ as the coconut flour is used to ‘bake’. If you fall into the latter category, you can omit the coconut flour and use it as a crepe like base- It won’t be sturdy and you’d be best to avoid any egg-based toppings!
PLEASE NOTE! These crusts are supposed to be just that- A crust. If you want the crust to be the star attraction, you’d best use a store bought crust or a homemade crust using considerably more grains or flour. Because it’s all about the topping here, they are merely a vehicle for them!
Make these healthy low carb paleo breakfast pizzas and perhaps consider that mock 2017 resolution…
…Because that is what resolutions are for!
Healthy Low Carb Breakfast Pizza (Paleo, Gluten Free, Grain Free)
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Healthy Low Carb Paleo Breakfast Pizzas
Ingredients
For 4 pizzas
For the pesto + egg toppings (this is for one single pizza- Duplicate as needed)
- 2 tablespoon pesto
- 1 large egg
- 1/4 cup mushrooms chopped
- 4-5 cherry tomatoes halved
- 1 handful baby spinach
- 1/8 teaspoon Black pepper to taste
- 1 tablespoon Balsamic vinegar to drizzle
For the barbecue topping (this is for one single pizza- Duplicate as needed)
- 1 egg
- 1/4 cup mushrooms chopped
- 4-5 cherry tomatoes halved
- 1 handful baby spinach
- 1/8 teaspoon salt to taste
- 2 tablespoon BBQ sauce of choice and more to drizzle
Instructions
- Prep the pizza crusts as per instructions.
- Preheat the oven to 350 degrees and line a large baking tray with parchment paper and set aside.
- Lightly crisp up the pizza crusts in the oven and then remove. Keep oven on. Top the pizza crusts with pesto and/or barbecue sauce and set aside.
- Coat a small frying pan with cooking oil and add your mushrooms and fry for 1-2 minutes. Pour your egg in and top with halved tomatoes and baby spinach. Sprinkle with seasonings and allow to cook very lightly. Top your sauced pizza crusts and place back in the preheated oven for 2-3 minutes, until it further cooks on top and the edges go very slightly brown.
- Remove, drizzle with balsamic or barbecue sauce and enjoy!
Notes
If don’t recommend freezing them in whole, as the egg can become quite tough. You can freeze the crusts with the pesto and/or barbecue sauce.
Nutrition
More delicious savory breakfasts? Gotcha covered!
Ever enjoyed poutine before? You’ll adore this clean eating breakfast twist on it!
This creamy curried egg salad beats anything from the sandwich store, and without the bread is whole30 friendly too!
McMuffins get a paleo makeover- Use one of these microwave English muffins for the full deal!
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In 2017 I will eat approximately the same amount of pizza I eat now lol. Considering our New Year’s Day tradition is ordering Papa Johns, I doubt pizza will be going anywhere in the near future!
Um… BEST New Years Day tradition!!!
Haha more pizza is kinda my new years resolution. Because we have a pizza oven now 🙂 An international pizza sampling tour sounds incredible though!
Your toppings sound perfect. I love the BBQ idea the most!
A pizza oven? Let’s make a deep dish one then go to Cross Fit!
Cold pizza for breakfast is the best! I used to order extra pizza, too…for the exact same reason! Of course, that was way back in college. Man, those were the days! Love eating fresh pizza for breakfast, too, though. And these are some solid options, mate…especially that pesto + tomato! Rock that pizza!
Oh man, we need to recreate those days STAT.
Well in 2017, I am bound to eat more nuts, seeds, but also MORE sunflower seed butter and dark chocolate! XD And cold pizza? Ehhhhh I dunno. I like my food piping hot!
😀 I LOVE IT.
I’m sending you an oven hahaha!
Well these pizzas do look delicious, I need to point out that they are not Whole30 at all. No baked goods are allowed. Here is a link to be more clear-https://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/
Paleo? Yes! Not Whole30. I wouldn’t want newbies to be confused with the actual guidelines.
Hi Jessica, I’ve actually made a clear point within the post right before the recipe about how some are on the fence, as these aren’t technically baked 🙂 I’ve asked on several forums and other bloggers also, who had the same point of view, so I made note of it.
Cheers!