[center]The Ultimate Breakfast Pizza [/center]
“Let’s drag this so-called chef from the kitchen and beat him to a bloody pulp. Or, um, at least ask him to come out here so we can call him girl names.”
I was at a breakfast buffet and looking at a very poor excuse for a “breakfast pizza.” It was basically just scrambled eggs tossed onto a pizza crust. Shameful.
So I set about creating the ultimate breakfast pizza – a breakfast pizza so good that I now have it for dinner a couple of nights per week. It’s not only the best damn thing you ever slapped your tongue against, it’s also low carb, high protein, and full of healthy fats and fiber.
Now, this one does take a while to make, but it’s well worth it. Prepare to have a mouthgasm.
2 cups of shredded cheese (part skim or fat-free to reduce calories)
3 omega-3 eggs such as Egglands Best (or 3/4 cup Egg Beaters or egg whites)
2 tablespoons of coconut flour
2 tablespoons of milled flax seed (flax meal)
1/2 teaspoon of baking powder
4 egg yolks from omega-3 eggs
1 tablespoon lemon juice
1/2 cup of omega-3 Smart Balance butter (1 stick), melted
Pinch of cayenne pepper
Pinch of sea salt
Extra lean pork or turkey sausage (raw, tube style)
Handful of shredded cheese of choice
The whites from the 4 egg yolks
Pam or spray olive oil
Putting It All Together
Make the flax and coconut flour crust I told you about last week. You can find it <a href="http://velocity.t-nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/food_friday_glutenfree_pizza_crust"target=“new”>HERE.
As the crust is baking, pre-brown your pork or turkey sausage in a pan (use the spray olive oil), chopping it as it cooks. Also, cook your bacon. Set both aside.
Now it’s time to make the sauce, which is a hollandaise sauce you’d normally find poured over eggs Benedict.
First, grab your eggs and separate the whites from the yolks. Put yolks in a stainless bowl and add the lemon juice. Whisk vigorously (or use a mixer) until it thickens.
Now place the bowl over a pot of simmering water, like this:
Don’t let the water touch the bottom of the bowl or get too hot or you’ll scramble the yolks. Whisk rapidly.
Now slowly drizzle in the melted butter and keep whisking until it thickens and doubles in volume. Remove from heat and add cayenne and salt. Cover and keep warm until needed.
Scramble the leftover egg whites.
When your crust is done, remove from oven and set to broil. Add a layer of the sauce to crust and the rest of your toppings. I like to save a little hollandaise to drizzle over the top too. Return to oven to melt everything together (3-5 minutes).
Lots of variations here. The one above uses a different style of turkey sausage, no bacon, and spinach. Get the sauce right and you can’t go wrong!