Breakfast Pizza: Greens Eggs & Ham-Paleo & Traditional Recipes


best copy.jpgPaleo 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 click on the link for my “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.
  • 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 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!orangemarmaladebooks

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 add 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.

6 Comments Add yours

  1. Chef Paja Sanchez says:

    That looks fantastic!

    Liked by 1 person

    1. Thanks so much, Chef!!


  2. I like this, I like this 🙂

    Liked by 1 person

    1. Thanks, Lynne! I bet it likes you too 🙂 It’s yummy!


  3. Oh yum yum yum! What a great idea for breakfast, lunch, OR dinner! 😀

    Liked by 1 person

    1. This fits in anytime, Kathryn…even a midnight snack 🙂 Thanks so much!

      Liked by 1 person

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