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Tomorrow’s Breakfast is This Low-Carb Pizza

With more of us working from home, it seems as if meal times have gotten a little blurred. Breakfast for dinner is fairly commonplace – think vegetable frittata, an omelette or even waffles. But we don’t often see the reverse: dinner foods for breakfast. But why not?

Breakfast can be savory

Many of us have gotten used to sweet breakfast foods like cereals, fruits over yogurt or French toast. But going savory for breakfast can be much more satiating, especially when that meal contains protein, healthy fat and antioxidant-rich veg. Enter this breakfast pizza topped with cheese, vegetables and eggs (prosciutto is optional!).

Lower in carbs than the original

Most pizzas are made with wheat flour, but to make this recipe keto, we created a homemade crust using almond flour, eggs, cheese and a little arrowroot. It holds together nicely and makes a base loaded with protein and healthy fats – a far cry from the normal wheat flour crust that has your blood sugar crashing by mid morning.

Each serving of this pizza contains about 18 g of total carbs, but remember that it’s fiber-rich with 6 g of dietary fiber (that’s only 12 g net carbs per serving). Our dietitians generally recommend between 50 and 75 g total carbs per day on a plant-rich keto diet. That means this pizza can fit into any keto or lower-carb eating plan while keeping you feeling satisfied. In fact, this pizza is indeed very filling – if you’re a lighter eater, you can easily make this pizza serve six. Simply add two extra eggs over top and cut into six slices (the carb content will also be bumped down further).

Feel free to play around with the toppings: use mixed mushrooms, or add bell peppers and onions. To make your morning go smoothly, you can make the crust ahead of time, then top and bake in the morning.  

Keto Breakfast Pizza

  • 2 cups almond flour
  • 2 tbsp arrowroot flour
  • ¾ cup shredded mozzarella cheese
  • 3 large eggs, beaten
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¾ cup ricotta cheese
  • ½ cup mozzarella cheese
  • ¼ cup chopped fresh basil
  • ¼ tsp each sea salt and ground black pepper
  • 1 tsp extra-virgin olive oil
  • ½ bunch asparagus, trimmed
  • ½ cup sliced cremini mushrooms
  • 4 slices prosciutto
  • 4 large eggs
  • Fresh basil, for garnish

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 
  2. In a medium bowl, combine all crust ingredients. Form into a ball and transfer dough to the prepared baking sheet. Press out into a 12-inch circle. Bake for 6 minutes, until dough looks set but not yet browned. 
  3. In a small bowl, mix together ricotta, mozzarella, basil, salt and pepper. Spread cheese mixture on to the dough leaving a half-inch rim all around.  
  4. In a medium saucepan on medium-high, heat oil. Add asparagus and mushrooms and cook for 2 minutes. Remove from heat and place over the cheese mixture. Top with prosciutto. Crack 4 eggs onto the surface of the pizza. Bake for 6 to 8 minutes until eggs are set and the dough is browning on the edges. Top with additional basil, if desired.

  • Serving Size 1/4 of recipe
  • Calories 705
  • Carbohydrate Content 18 g
  • Cholesterol Content 389 mg
  • Fat Content 54 g
  • Fiber Content 6 g
  • Protein Content 40 g
  • Saturated Fat Content 14 g
  • Sodium Content 1125 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 27 g
  • Polyunsaturated Fat Content 10 g

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