Saturday, September 6, 2014

Grain-Free Brussels, Bacon & Egg Pizza


I came up with this pizza because I was craving brussels sprouts, and my kids requested a homemade pizza and movie night. While they stuck to a more basic pie, I got a little creative with a few of my favorite ingredients! The result (other than a cracked egg that got a little messy) was a slam dunk.

I wanted to use shaved brussels for my pizza but the store was out of them (and I was too lazy to shave my own). I did roughly chop mine but would suggest you buy shaved or shredded sprouts just so you don't wind up with bug chunks on your pie.

I didn't use much cheese here at all, and you could definitely omit it all together. For the crust I used my favorite grain-free recipe from Paleo Spirit. It's dairy-free, super easy to make and crisps up beautifully!

Grain-Free Brussels, Bacon & Egg Pizza

1 batch homemade grain-free dough
3 slices nitrite-free bacon, cooked and crumbled
2 tbs. olive oil
1 medium onion, sliced
10 oz. (approximate) shaved or finely chopped brussels sprouts
3 minced garlic cloves
red pepper flakes, salt & pepper, to taste
1/4 cup freshly grated Parmesan cheese (optional)
4 eggs

Preheat oven to 450. Roll or press out dough onto a greased baking sheet. Bake for 10 minutes at 450 and set aside.

Heat olive oil in a large skillet over medium heat. Add onions and cook until soft. Add sprouts and garlic and season with red pepper flakes, salt and pepper. Cook for 5 minutes or until sprouts are soft. Remove from heat.

Sprinkle half of Parmesan cheese on par-baked dough. Spread brussels mixture over the top of the dough. Sprinkle with bacon and remaining cheese. Crack eggs over the dough, leaving room between each.

Return pizza to oven and bake for another 10 minutes or until egg is set to your likely.

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