Breakfast Pizzas
A sweet potato crust with a ham, egg and vegetable topping.
10 minutes
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 290 |
| Fat: | 7 g |
| Carbohydrates: | 47 g |
| Protein: | 9 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 2 cup 2 cup 2 cup Sweet Potato, shredded
- 4 whole 4 whole 4 whole Eggs
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Flour
- 0.5 tsp 0.5 tsp 0.5 tsp Salt and Pepper
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 0.5 whole 0.5 whole 0.5 whole Green Bell Peppers
- 0.25 cup 0.25 cup 0.25 cup Kale, chopped
- 1 clove 1 clove 1 clove Garlic, minced
- 1 tsp 1 tsp 1 tsp Basil, dried
- 5 whole 5 whole 5 whole Grape Tomatoes, sliced
- 2 oz 2 oz 2 oz Ham, thinly sliced
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 degrees. In a medium mixing bowl, combine the sweet potato, 2 eggs, coconut flour and salt and pepper and mix well your hands until the mixture holds together. Separate in half, and form into two crusts. Place both crusts on a lined baking sheet and bake for 15 minutes.
- While the crust bakes, prepare the toppings.
- In a pan over medium heat, melt the coconut oil. Cook the green pepper, garlic and kale until the is wilted. Add the remaining 2 eggs to the pan and scramble lightly. Reduce the heat to medium low and cook until the eggs are almost cooked through.
- Remove the pan from heat, and stir in the basil.
- Flip over the cooked crust. Top the crust with egg mixture, tomato and ham in that order.
- Bake for an additional 5-8 minutes, serve and enjoy.
Notes
Add 3 ounces grass-fed cheese if you aren't dairy-free.
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