Enjoy pizza for breakfast with this egg, spinach and bacon pie served on a sweet potato crust!
All you need are two healthy ingredients to make the base of this delicious breakfast pizza. Sweet potatoes are shredded just like hash browns and combined with an egg for a stable, crunchy crust that can hold up to a pizza cutter. When covered with warm tomato sauce and topped with bacon, eggs and spinach, you get a healthy pie that’ll keep you full all morning.
Sweet potatoes are a nutritional powerhouse filled with beta-carotene, potassium and fiber. They curb a serious carb craving and help keep you stay full long after breakfast. Fresh spinach offers plenty of iron, while tomato sauce is bursting with the antioxidant lycopene, useful for repairing cells and reversing the free-radical damage.
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The secret to creating a crust that holds up to the toppings is wringing out the excess moisture in the sweet potatoes. Start by shredding the sweet potato using a grater or food processor with the shredding blade attachment. Add the shredded sweet potatoes to a mixing bowl and toss with sea salt to draw out moisture. Let the mixture sit for 10 minutes, then use a clean kitchen towel or paper towel to wring out as much water as possible.
Return the sweet potato to the mixing bowl and stir in an egg. Pour the mixture onto a baking sheet and use your hands to form a flat circular shape, about ½-inch thick (or ¼-inch if you like a thin crust!). Bake for 30 minutes, or until the edges of the crust are crisp.
Top the sweet potato crust with tomato sauce, fresh raw spinach, and sunny-side-up eggs. Finish with crumbled bacon, slice into quarters and dig in!
Paleo Veggie Bacon Breakfast Pizza with Sweet Potato Crust
Paleo Veggie Bacon Breakfast Pizza with Sweet Potato Crust
Jennafer AshleyTools
- Grater
- Baking sheet
- Parchment paper
- Mixing bowl
- Paper towel
- Small saucepan
- Frying pan
Ingredients
- 1 medium sweet potato, grated
- 3 medium pasture-raised eggs
- 2 strips pasture-raised bacon
- 1/3 cup sugar-free tomato sauce
- 1 cup fresh spinach
- 1/4 t sea salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place grated sweet potato in a mixing bowl and sprinkle with sea salt. Stir and let sit for 10 minutes. Use a paper towel to wring out as much moisture as possible.
- Add 1 egg and stir to combine with the sweet potato. Pour mixture onto baking sheet and use hands to form a round crust. Bake for 25-30 minutes.
- While the crust is baking, cook bacon and chop into strips.
- Heat tomato sauce in a small saucepan until bubbling, about 5 minutes.
- Cook remaining eggs in a frying pan until whites are cooked. Once crust is ready, spoon tomato sauce on top, followed by spinach, eggs and bacon. Slice and enjoy hot.
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