Paleo is the ultimate “go to” way of eating these days. So, I’ve decided to convert as many of my recipes into Paleo versions as possible. However, I will also add the traditional recipes as well for the “non-Paleo crowd. 2 in 1!

My promise to you: These Paleo recipes will not be slight of flavors, tastes or textures. Well, maybe a few texture differences here or there, but not by much. Yes, the ingredients may be somewhat different for the bases; like this breakfast pizza, but the flavor and appearance will mostly be the same. I’m enjoying this “Switchback” quite a bit and getting healthier by proxy in the interim 🙂

**Suggestion: When printing simply delete the version you don’t want to print. Click on print, it will highlight yellow and select “delete.”  Voila!

Paleo Crust:

3 eggs

1 cup full-fat canned coconut, almond or whole milk

1/4 cup of coconut flour

1/3 cup of almond flour

2 tsp of garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp baking soda

1/2 tsp salt & pepper to taste

1 tablespoon fresh parsley, chopped

Traditional Crust: Buy a pound of dough from your local pizzeria or check my search for the “30 Minute Pizza Dough”

Breakfast Pizza

4 strips bacon, cooked & crumbled

1/4 cup scallions, chopped

1 large tomato sliced thin

2 cups spinach

2-4 eggs

1 tbsp fresh parsley, chopped

Paleo Dough Directions:

Preheat the oven to 375 degrees. To form the pizza dough, lightly beat eggs and milk (of choice) in a bowl. Add in the flours, baking soda, seasonings, parsley, salt and pepper mix into a smooth batter.

Traditional Dough Directions: Roll dough into 10” round or rectangle leaving a heavy rim. Place on oiled pizza pan. Bake at 375* for 15 minutes. Remove and add toppings. Feel free to add cheese of choice!

Spread the batter onto a baking sheet lined with parchment paper; Using a spatula to smooth into a circle or rectangle. Bake for 20-25 minutes or until top is golden brown. Remove from oven. Carefully flip over.

Traditional & Paleo:

While the crust is baking, fry bacon; reserving the bacon drippings in the pan, set bacon aside to cool and crumble into pieces. Slightly wilt the spinach in the leftover bacon drippings, salt & pepper to taste.

Add toppings to the baked crust. Start with bacon, tomato, spinach, and scallions. Carefully crack eggs onto the crust. Sprinkle with parsley, additional Italian seasoning, salt & pepper to taste. Bake for 15 minutes or more, just until the egg whites have set. Slice and serve warm.