By: Chantal Urbina ()
Pizza is the most adored after meal. Imagine waking up in the morning and eating/offering your children a healthy, nourishing winning breakfast that you can call pizza. When I first went gluten-free I had to find ways to recreate my favourites. I was also aiming to get more whole foods into my diet and kick the processed goods to the curb. Believe it or not, eggs answered a lot of my problems. I often used them as wraps and as you can guess pizza crusts.
It was once I came up with the egg pizza that I knew the gluten-free life was a livable one. This is a meal that is fully nutritious and complete. The eggs provide us with those healthy fats, protein, and tons of vitamins and minerals to properly fuel our bodies. Pair that with your chosen vegetable toppings and a sprinkle of grass fed cheese and we are ready to take on the day. It also tastes just as fabulous with some ‘Daiya” cheese or nutritional yeast in place of dairy cheese.
This breakfast idea is a toddler’s dream. Get them involved. Invite them to choose their own toppings and create their own individual pizzas. I love to offer a sprinkle garnish bar. Hemp hearts, chia seeds, broccoli sprinkles, and chopped fresh herbs are all amazing garnish ideas. Should your kiddos not be the type to choose any vegetables for their toppings, finely chop some up and incorporate them into the egg crust. They will never know and I promise I won’t tell.
Individual Egg Crust Pizza
- 2 organic pastured eggs
- 1 Tbsp. milk/milk alternative
- 1 Tsp. ground flax
- 1 Tsp. oregano
- Pinch of black pepper & sea salt
- 1 cup of assorted chopped vegetables
- 2 Tbsp. pizza sauce (or tomato sauce with a pinch of garlic powder)
- 2 Tsp. cheese/alternative
- ½-1 Tbsp. garnish sprinkles (hemp hearts, chia seeds, broccoli sprinkles, fresh herbs, etc.).
- In a small bowl, whisk together the egg crust ingredients.
- Pour the egg batter into a small lightly greased pan and cook for approximately 4 minutes over medium heat. Flip the crust over with a large spatula and turn the heat down to low.
- Spread the tomato sauce evenly on top of the cooked side up crust. Place all other desired toppings and cover with a lid. Let cook and warm through for another few minutes.
- Remove from pan and let cool before slicing.
* Pizza shown has spinach, red and green bell pepper, fresh parmesan cheese, and fresh parsley.
Meet Chantal Urbina
I am currently a retired Registered Massage Therapist on maternity leave with my first child. I am a certified Culinary Nutrition Expert and aim to create delicious but powerful meals that serve our bodies with the love and respect they deserve. Introducing solids to my daughter, Eliana, has further inspired me to create recipes with holistic foods. Motherhood has blessed me with the highest motivation to live the healthiest and happiest life that I can. Summers are when I shine my brightest as I live for adventures out in the sun. I live in Winnipeg with my daughter, husband and two cats.