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AS SEEN ON STUDIO 10!

Yes, you heard correct. Pizza. For. Breakfast. This is one of my favourite recipes for when I feel like eating something that tastes like a naughty treat but which – in fact – is really, really good for me!

INGREDIENTS

2 zucchini, grated and squeezed of excess liquid
3 tablespoons coconut flour
1 teaspoon dried Italian herbs
pinch of salt
4 eggs
1–2 tablespoons extra-virgin olive oil, butter or coconut oil, plus extra to serve
2 streaky bacon rashers
2 tablespoons tomato paste
1 roma tomato, sliced
2 tablespoons chopped basil leaves
1 handful of rocket leaves

METHOD

Preheat the oven to 180°C.

Add the zucchini, coconut flour, Italian herbs, salt and 2 of the eggs to a bowl and mix together well to form a batter. Mould into a large pizza tray lined with baking paper and bake for 6–8 minutes, until par-baked.

Remove the base from the oven and spread the tomato paste evenly over the surface of the base. Lay over the tomato slices and bacon, then carefully crack over the remaining eggs towards the centre to ensure they don’t drip over the side. Transfer to the oven and bake for a further 5 minutes, or until the eggs are cooked.

Remove the pizza from the oven and top with the basil and rocket. Drizzle over a little extra olive oil and serve this up on the table in the pan, or transfer to a serving platter using a spatula before serving.

SERVES 2

This is a recipe from Smart Carbs by Luke Hines.
Published by Plum/Pan Macmillan Australia.
Image by Mark Roper.
Food styling by Lee Blaylock.