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Welcome to Mama Sana Life!

I share with you what I’m learning along the way on my journey of living a cleaner, healthier life.

Veggie Breakfast Pizza

Veggie Breakfast Pizza

During the week, breakfast for me consists of a smoothie, quick oats, or yogurt. Don't get me wrong, I love it. I'm left satisfied and it's fast (cause ain't nobody got time for that), but on the weekends I yearn for something a little more hearty, which requires a little more effort, not that much more, but totally worth it!

This morning I wanted pizza (don't know if that's saying much, cause I always want pizza), breakfast pizza, to be exact. I've been oogling over pictures of pizza with cracked eggs over it for some time now, and I wanted to try it, so breakfast pizza it is! I opted for a gluten-free crust, just cause I really don't want to deal with the bloating and tummy probz all day, but if you prefer you can use the crust of your choice. I caramelized onions, roasted broccoli, and sautéed spinach to topple over the pizza, along with fresh mushrooms, mozzarella cheese, and two eggs over easy. MOUTH-WATERING GOOD. 

Veggie Breakfast Pizza
Ingredients
Pizza Crust:
2 cups almond flour
2 tbs coconut flour
1 tbs oregano
1/2 tsp onion powder
1/2 tsp sea salt
1/2 tsp ground black pepper
3 eggs
2 tbs olive oil

Toppings:
Tomato sauce
1 1/2 cup broccoli florets
1 1/2 cup of red onion, sliced
1 cup mushrooms, sliced
2 cups spinach
1 1/2 cup of mozzarella cheese, shredded
1/4 cup parmesan cheese
olive oil
salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine the dry ingredients of the crust and mix well.
  3. In a smaller bowl, whisk the 3 eggs with the coconut oil until frothy.
  4. Add the liquid ingredients to the dry ingredients and mix together until dough forms.
  5. Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough 1/4″ thick. Remove the top piece of parchment paper and slide the crust onto a rimmed baking sheet.
  6. Bake the crust for 10 to 15 minutes, until the edges have started to crisp and the crust has started to brown.
  7. At the same time, roast the broccoli florets in oven with olive oil, salt, and pepper for 15 minutes.
  8. Caramelize onions: Coat the bottom of the pan with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan, lower heat and let cook, stirring occasionally for about 20 minutes until a rich brown color.
  9. Preheat oven to 500 degrees while you spoon a thin layer of tomato sauce where you want to place egg on pizza crust and sprinkle with some of the mozzarella cheese. Leave a small well in the center for an egg. Repeat on another part of crust.
  10. Crack one egg in a well and sprinkle a little extra mozzarella around it to help keep it in place. Repeat for other egg. Continue baking for 7 to 8 minutes until the egg is set to your liking.
  11. Take pizza out of oven and top with spinach, mushrooms, broccoli, caramelized onion, and cheese. Return to oven for 5 more minutes.
  12. Serve with parmesan cheese and enjoy!

This pizza is the best pizza I've ever made. The flavors compliment each other wonderfully and the egg was a perfect addition. It'd be perfect for a Sunday brunch (hint hint)! 

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