Paleo bacon, egg and leek pizza
The crust for this delicious breakfast pizza is made of eggs and coconut flour and is more like a crepe than a traditional pizza base.
- 2 medium leeks
- 2 thyme sprigs
- 4 bacon strips
- ¼ teaspoons red-pepper flakes
- 5 eggs
- 2 tablespoons coconut flour - sifted
- ¼ teaspoon salt
- 3 tablespoons olive oil
- Pinch freshly ground black pepper
Cook the bacon and leeks
- Slice the leeks in half lengthwise, and then cut into half moons.
- Strip the thyme leaves from the stems and chop the leaves.
Transfer the bacon to a paper-toweled-lined plate to cool, but leave the bacon grease in the pan. Reduce the heat to medium-low. Add the leeks, thyme, and red pepper flakes, to the pan and season with salt, and cook until the leeks are tender and just beginning to caramelize, 8 to 10 minutes. Transfer to the plate with the bacon.
Make the pizza crust
In the same pan over medium heat, warm 1 tablespoon oil until hot but now smoking. Pour the batter into the pan. Cover and cook until bubbles start to appear on top of the batter, 3 to 4 minutes. Flip and cook until set, 1 to 2 minutes.
Assemble the pizza
Nutrition per serving: Calories: 660 Protein: 25 grams, %DV Protein (50 grams): 50%, Total Fat: 58 grams, 17 grams Cholesterol: 595 mg, Sugar: 4 grams, 0 grams Sodium: 850 mg, Carbs: 18 grams, Fiber: 3 grams, % DV 25 grams (Fiber): 12%