Bacon & Egg Breakfast Pizza

By goinggrainless  

August 25, 2015

0.0 0
  • Prep: 20 mins
  • Cook: 25 mins
  • 20 mins

    25 mins

    45 mins

  • Yields: 2-3


Crust Ingredients:

1 1/2 medium sized zucchini, grated (approx. 4 1/2 cups)

1 egg

1/4 cup almond flour (or any other gluten free flour)

1 tsp garlic powder

Topping Ingredients:

1 cup grated mozzarella cheese (as a DF alternative use a soy cheese or top with nutritional yeast after baking)

4 eggs

8 pieces of bacon, cooked and sliced (omit for vegetarian)

6 cherry tomatos, sliced

1/4 green pepper, sliced

green onion, sliced

dried chili flakes


Preheat oven to 550F. The oven needs to be really hot for the crust and eggs and cook properly. Line a pizza pan with parchment paper or grease well.

In a mixing bowl add in grated zucchini. Use a tea towel to press excess water out of zucchini, you want it to be as dry as possible to avoid a soggy pizza crust.

Add in egg, flour and garlic. Mix well.

Form the zucchini “dough” into a pizza shape on the pizza pan using hands.

Bake for approx. 10 minutes until the crust starts turning golden.

Remove from oven, top pizza with cheese. Then crack the eggs into the middle of the pizza, add on bacon, tomatoes, green pepper, green onions and chill flakes.

Place back in oven and bake for 5 - 8 minutes or until the cheese is melted and the eggs are cooked.

Serve with salsa, ketchup, hot sauce or any other of your favourite dipping sauces!


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Bacon & Egg Breakfast Pizza