Give in to your savory breakfast cravings with this Easy Paleo BLT Breakfast Pizza! A crisp and chewy cassava flour crust is topped with eggs, bacon, spinach, tomatoes and basil for a super flavorful and healthy breakfast treat. Gluten free, grain free, dairy free, and delicious!
So, as it turns out, Cassava flour makes more than great banana bread! I never doubted this, BUT after trying out a dough recipe for myself I knew what had to come next – eating the whole thing topping-less and then punching myself in the face for not making it into a pizza.
Luckily for me and my hungry face – the darkest hour is just before the dawn – when we can wake up, make more dough and this time turn it into an easy Paleo BLT Breakfast Pizza!
That’s mostly a true story, except I didn’t literally punch myself in the face, and I believe this breakfast pizza was made an hour or so after dawn. At ACTUAL dawn, I’m either running (likeliest) or on Facebook, or, sometimes both, which is a new thing that I think really needs to stop.
But more about this pizza! I think Cassava flour is a perfect option for a paleo pizza crust, given the texture that it creates. I’d describe it as both crisp and chewy, depending on how you cook it and how thin you make it (I tried two ways, both were good, one was crispier), and if you add additional ingredients, which I did not in this case in order to keep it as simple as possible.
My kids liked it (they don’t eat only paleo) and thought it tasted “buttery” and chewy – Diana was not thrilled I put spinach on it but the crust + bacon + eggs sort of made the spinach go down a bit easier!
There are endless possibilities with this flour, and I’m excited to try more with it, I’m thinking crackers or tortilla chips would be a hit with my family. But really, anytime I make anything involving dough they get excited – out of curiosity, to try something new, and also because grain free cooking and baking really IS delicious!
Easy Paleo BLT Breakfast Pizza with Cassava Flour
Easy Paleo BLT Breakfast Pizza with Cassava Flour
Ingredients
For the Crust
- 1 and 1/2 cups Cassava Flour
- 1 egg
- 5 tbsp organic refined coconut oil melted
- 3 tbsp very warm water
- 1 and 1/2 tsp fine grain sea salt
- 3/4 tsp onion powder optional
For the Toppings
- 6 slices uncured sugar free bacon, cooked and drained
- 2 large handfuls fresh baby spinach
- 1 medium tomato thinly sliced
- 3-4 eggs fried, or cooked to preference
- Fresh basil chopped or torn
- Salt & Pepper
Instructions
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To make the crust, preheat your oven to 425 degrees.
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Combine the cassava flour, salt, egg, coconut oil and warm water in a medium bowl and mix with your hands until a smooth dough forms. Sprinkle with onion powder if desired.
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Place the dough on parchment paper and either press it down with your hands or roll it out to about 1/4 inch thickness. The thicker the dough, the chewier the crust will be. If the dough cracks, simply mend it with your fingers (no need for perfection!)
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Place the crust on a large baking sheet lined with parchment paper (the same one you used to roll the dough is fine)
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Place the baking sheet in the preheated oven and bake for 12-15 minutes, until light browned and crisp. While the crust bakes, prepare the toppings.
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To top the pizza, layer the spinach, cooked bacon, sliced tomatoes, fried eggs*, and fresh basil over the crust.
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Cut into slices with a pizza wheel and enjoy!
Recipe Notes
*You can fry your eggs sunny side up as I did, or cook them however you like - scrambled, poached, etc.
Nutrition
If there is one thing you need to try Cassava flour for, trust me, it’s THIS! If I’m going to be 100% honest right now, I actually made myself a scaled version of the crust to snack on while writing this post. And just as I recalled, it was once again pure texture and flavor amazingness!
You can buy Cassava flour from Otto’s Naturals, Amazon, or One Stop Paleo Shop.
Remember how chocolate makes us feel? I say pizza for breakfast is a close runner up. Get your grain free dough on…and go!
What are your favorite breakfast pizza toppings?
Have you made grain free pizza crusts?
AmandaM says
October 20, 2015 at 4:42 amAh! You didn’t add a lot of other ‘stuff’ to the dough either! I agree – totally doesn’t need it. Cassava is so awesome! I eat the cooked dough plain too 🙂
Michele says
October 20, 2015 at 3:56 pmIt really stands out with just oil water and salt – perfection!
The Cookie ChRUNicles says
October 20, 2015 at 5:06 amMaybe I should try this flour for fun and variation? I have made the cauliflower pizza crusts and really like them but haven’t done it in a while.
Michele says
October 20, 2015 at 3:55 pmI’ve never tried the cauliflower since it bothers my stomach, but maybe since it’s baked so much it would be fine? I’m curious!
SuzLyfe (@suzlyfe) says
October 20, 2015 at 7:00 amUm yes. yes yes. I wonder how cassava flour compares to chickpea flour. I have a big thing of untouched chickpea flour in my cabinets…
Michele says
October 20, 2015 at 3:54 pmI’ve never tried chickpea flour! Cassava I would think is chewier, but not sure.
AmandaM says
October 20, 2015 at 4:49 pmsorry to chime in – i think i’ve tried every single gluten free flour 🙂 Michele is right – chickpea flour is super cake-like/crumbly (? can’t think of a better description) in comparison to cassava. cassava is kind of glue-y (in the best possible way) if that makes sense. i don’t think a replacement one-one would be advised in recipes for texture although taste would probably be fine. okay sorry for the blog take-over 🙂
Michele says
October 22, 2015 at 12:39 pmThanks for clarifying, Amanda 🙂
Megan @ Skinny Fitalicious says
October 20, 2015 at 7:04 amWhen I saw this in Instagram, I was like I so need breakfast pizza in my life. Must try! I also see you moved on from Pinterest to Facebook.
Michele says
October 20, 2015 at 3:54 pmTrying to keep up with both – not easy! I do what I can 🙂
athleticavocado says
October 20, 2015 at 7:06 amyay for breakfast pizzas! they are my favorite breakfast!
Michele says
October 20, 2015 at 3:53 pmFun way to start the day out 🙂
suzysuzyheather says
October 20, 2015 at 7:08 amDon’t stop, won’t stop being on my phone during a long run, especially. Keeps my recovery runs honest! As long as you don’t punch yourself in the face while you’re running, I think Facebook is safe. Oh, and this pizza looks perfecto!
Michele says
October 20, 2015 at 3:52 pmGood point, glad I’m not the only one!
cottercrunch says
October 20, 2015 at 7:58 amwait, you run and are on FB? now that’s impressive! so is this pizza! LOVE CASSAVA
Michele says
October 20, 2015 at 3:52 pmI’ve done it a few times on my long runs, trying to share one of my recipes! Not the best time for FB 😉
renaissancerunnergirl says
October 20, 2015 at 8:15 amDefinitely have to try this STAT. I’ve been wondering about cassava flour, and it looks like I may need to go totally grain and dairy free for awhile – so no more Greek yogurt or oats to take to work for breakfast, this could be just the make ahead meal!
Michele says
October 20, 2015 at 3:51 pmOr some muffins, or frittata! There are so many grain free breakfast options 🙂
renaissancerunnergirl says
October 20, 2015 at 6:38 pmI love frittatas and muffins both – unfortunately I had never thought I could make grain free muffins until last week (when I made some pretty tasty flaxseed and peanut flour ones!)
Michele says
October 22, 2015 at 12:40 pmSo many awesome grain free options 🙂
Margaret @ youngandrungry says
October 20, 2015 at 8:26 amThis is making my mouth water! What a great idea! The pictures look great too 🙂
Michele says
October 20, 2015 at 3:50 pmThanks! I wish I had unlimited amounts of the crust 🙂
Jamie says
October 20, 2015 at 9:22 amI’ve never tried to make cauliflower pizza crush but I’ve always wanted to try! I’ve heard amazing things! Also – piza is 100% my favorite food. Give me some vegan chorizo sausage and some egg scramble on top with dairy free cheese and you have officianly found the way to my breakfast pizza loving heart 🙂
Michele says
October 20, 2015 at 3:49 pmYum, I love chorizo so much I’d probably even love the vegan version 🙂
Kelsey says
October 20, 2015 at 12:43 pmI am dying for your Kombucha blog post…. I made it for a while but then it died and mine never tasted fizzy so I would to hear all your tips and thoughts! Though, I really love Pizza, so thanks for that too 😀 Your blog is the only one I read daily, and I really love it. I will keep reading it and pining for a Kombucha post, ha ha!
Michele says
October 20, 2015 at 3:49 pmI know, I want to do one but haven’t found the time to take the pictures! I feel like I’m always making it and rushing. Temperature matters so maybe things changed with the season? Mine is taking longer to brew now that it’s colder.
Kelsey says
October 21, 2015 at 10:38 amAh! That makes sense. I can imagine it would be a time consuming post. I live in WY and when winter hits it takes quite a bit longer for the brew to ferment, so I imagine that is the reason for it taking longer… I hope it keeps growing for you though! Thanks for all the great info 🙂
Michele says
October 22, 2015 at 12:52 pmI might look into getting something to heat it for winter, we’ll see!
thisrunnersrecipes says
October 20, 2015 at 1:31 pmI need to try breakfast pizza! Yum! I’ve never tried a grain-free crust, although I keep meaning to try a cauliflower crust.
Michele says
October 20, 2015 at 3:47 pmI’ve actually never tried the cauli crust since cauli doesn’t agree with me but I’ve always been curious!
danicaliforniacooks says
October 20, 2015 at 2:51 pmStill have to get my hands on some cassava flour!
Michele says
October 20, 2015 at 3:46 pmAnd now I need more too!
Lisa @ Lisa the Vegetarian says
October 20, 2015 at 3:08 pmA breakfast pizza is something I can definitely get behind! I would skip the bacon if making for myself, but otherwise looks amazing!
Michele says
October 20, 2015 at 3:46 pmI think anything you want would be tasty!
giannanicole22 says
October 20, 2015 at 3:53 pmYour breakfasts always look so darn delicous. I will have to book mark this…and find cassava flour!
Strength and Sunshine says
October 20, 2015 at 4:18 pmI’ll just change the toppings to be more “rebecca friendly”, but yum! Weird…but I’ve never done the breakfast pizza thing…even though it seems like something I would be all over, especially sweet ones!
Michele says
October 22, 2015 at 12:39 pmOoh you’d love a sweet one! I should try that too 🙂
Jo says
August 14, 2016 at 4:19 pmThis looks wonderful and easy. Bacon and eggs and spinach, right up my alley. What I noticed though, is the recipe here (and the photos) says tomatoes but says peppers when printed. Odd. Plus, I love tomatoes but can’t stand peppers. LOL
Michele says
August 15, 2016 at 4:50 pmLOL! Okay so this is an old recipe that I updated and changed to omit peppers. I’m not particularly fond lately either 🙂 Will fix that!
Paleo Cook says
February 12, 2017 at 2:35 pmCan anyone else who has actually made this comment on how it turned out? I tried the pizza crust following the recipe exactly and it was a dry crumbly fail. It never came to anything remotely resembling a dough, and I added 2 extra tablespoons of water in an attempt to salvage it. Cassava flour is so expensive I hate that I wasted so much trying this recipe.
Carol P says
August 5, 2018 at 6:47 pmTerrific flop for me. Dry, crumbly, even after adding a little more water t ge to “smooth dough”.