Paleo Breakfast Pizza

Pizza for breakfast—every college student’s dream (and nightmare). My college years, and pre-paleo days, often consisted of pizza for breakfast, or whatever takeout was leftover. An adage of mine that survived this period of life is, “if it isn’t good cold, it isn’t good,” and I still use this for food and recipes today. We don’t often splurge for pizza these days, paleo or otherwise; but when Heather asked for breakfast this Sunday morning, I had an urge to be creative. About 30 minutes later, we were full and this recipe was born.

We made this paleo breakfast pizza fairly plain, with a topping of pepperoni and fresh basil, but don’t let that stop you from making it your own. We’ll likely update this post as we move forward with additional ideas, but feel free to add veggies, additional meats (…bacon?!), or cheese, if you tolerate it. Let us know in the comments how you personalize this paleo pizza, and enjoy!

Also, if you’re looking for almost 500-pages of amazing paleo recipes to kick off 2016, please check out our newest eBook appearance: The Best Paleo Recipes of 2015 eBook.

Paleo Breakfast Pizza Recipe [paleo, primal, gluten-free]

Ingredients
8 eggs
1/2 tsp Italian seasoning
1/4 tsp nutritional yeast (optional)
1/2 tsp garlic powder
1 Tbsp fresh basil, chiffonade
1/2 C organic pizza sauce
2 oz Applegate pepperoni, chopped
3 Tbsp avocado oil

Method

Heat oil on medium-low in a 10-inch skillet.

Scramble eggs with dry seasonings.

Add mixture to skillet, and cook covered on medium-low, for 15-20 minutes, checking for doneness every 2-3 minutes. Prepare basil, pepperoni, and pizza sauce.

When almost fully cooked through, add pizza sauce, basil, and pepperoni. Cook covered an additional 2-3 minutes.

Remove from heat and allow to cool 5 minutes. With a spatula, slide pizza out of the skillet.

Cut the pizza, and serve!

Paleo Breakfast Pizza Recipe [paleo, primal, gluten-free]

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Paleo Breakfast Pizza

  • Servings: 2-4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients
8 eggs
1/2 tsp Italian seasoning
1/4 tsp nutritional yeast (optional)
1/2 tsp garlic powder
1 Tbsp fresh basil, chiffonade
1/2 C organic pizza sauce
2 oz Applegate pepperoni, chopped
3 Tbsp avocado oil

Method

Heat oil on medium-low in a 10-inch skillet.

Scramble eggs with dry seasonings.

Add mixture to skillet, and cook covered on medium-low, for 15-20 minutes, checking for doneness every 2-3 minutes. Prepare basil, pepperoni, and pizza sauce.

When almost fully cooked through, add pizza sauce, basil, and pepperoni. Cook covered an additional 2-3 minutes.

Remove from heat and allow to cool 5 minutes. With a spatula, slide pizza out of the skillet.

Cut the pizza, and serve!

4 Comments

  1. Pingback: The Ultimate Paleo Breakfast Recipes Roundup! - Oh Snap! Let's Eat!

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