Breakfast Pizza (Plus Breakfast & Lunch Now In Real Plans!)

At our house, breakfast is our big family meal of the day, but breakfast pizza is a new thing.

Up until recently, we kept the first meal of the day pretty standard – eggs scrambled with some cheese or chopped greens, bacon or sausage, tea for me and a glass of raw milk or kombucha for my hubby and the kids.

Then three things happened:

1. My kids started to get bored with the usual eggs and bacon routine
2. We decided to enroll them in school (after homeschooling my eldest for two years) AND…
3. Real Plans subscribers started to make it clear that they wanted to plan not only dinners, but breakfast and lunch too.

Okey dokey. Apparently I needed to up my breakfast game.

I experimented with about twelve different pancake recipes until we found one my kids liked best (a sprouted flour version speckled with blueberries). We worked in my world-famous (according to my eight year old) French toast, and I got busy making breakfast burritos (a great grab and go for busy mornings).

Then I decided to try my hand at breakfast pizza, which has to be one of my favorite ways to start the day. For some reason it feels a bit naughty to eat something called “pizza”, even if it is fantastically nutritious.

Choosing crust for breakfast pizza

You can go as simple or as fancy as you want with your crust. Here are the options as I see it:

1. A “cheater” crust from your favorite health food store – don't forget to read the labels and seek out the one with the healthiest ingredients
2. This basic sprouted wheat crust
3. My herbed gluten free crust (this recipe is for deep dish, but it works perfectly for regular pizza too)
4. For a cheesy gluten-free choice – try cauliflower crust
5. For my paleo peeps (AIP approved too!) – you will LOVE this cassava pizza crust

Now for the toppings! Pretty much anything goes, but in my opinion, breakfast pizza definitely calls for some eggs. Here are two of our favorites…

Pancetta and Swiss breakfast pizza

• 6 ounces Swiss cheese
• 8 cherry tomatoes
• 1/4 cup fresh basil
• 4 eggs
• 8 slices pancetta
• fresh ground black pepper, to taste – buy online here

Prepare crust of your choice. Preheat oven to 450F.

Shred the cheese, slice the tomatoes in quarters, and mince the basil.

Top prepared crust with shredded cheese. Arrange the pancetta, two slices together, as nest for the eggs. Crack the eggs into the pancetta nest. Arrange tomatoes pieces around the egg cups.

Bake for about 8 to 10 minutes or cheese is bubbling and egg whites are opaque. Sprinkle with fresh basil and a few generous grinds for fresh pepper. Slice and serve.

Sausage & mushroom breakfast pizza

• 4 ounces cremini mushrooms
• 2 teaspoons fresh rosemary
• 1/2 pound Italian sausage
• 5 eggs
• 1/4 cup filtered water
• 2 teaspoons coarse sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder – get it here
• 4 ounces cheddar cheese

Prepare crust of your choice. Preheat oven to 450F.

Thinly slice mushrooms and mince rosemary. Shred the cheese.

Remove sausage from casing and saute in butter over medium high heat, using a wooden spoon to break meat apart. Cook until no pink remains. Add mushrooms and minced rosemary. Cook with the lid off for several minutes until mushrooms soften but no water remains in the pan.

Beat eggs with filtered water, sea salt, a few generous grinds of pepper, and garlic. Pour eggs into pan with sausage and mushrooms. Reduce heat to medium-low and stir eggs constantly removing from heat when they are mostly solid but still quite wet.

Spread egg mixture over pizza crust evenly. Sprinkle with cheese. Place in oven for 3-4 minutes, or until cheese is melted. Slice and serve.

What's YOUR favorite breakfast pizza?

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