You would think that since we raise chickens for eggs that I like eggs. I don’t. Not really. I eat them because they are fast and easy in the morning. But do I love them? No. I have however come up with a way to eat and enjoy eggs. Actually, I really enjoy this. I have made it 3 times in the last week. My six year old loves it too. It makes me happy to hear her ask for this and to see her eat a high protein, grain free breakfast before going to school. I make this dairy free for me by using Daiya dairy free cheese substitute. Everyone loves pizza. This version is a gigantic step up from the high carb, wheat filled one I grew up with (and loved). I watched an episode of Jamie Oliver’s Food Revolution. In it he showed that kids are served pizza for breakfast in schools. This kind of pizza for breakfast would be a much better alternative, don’t you think? This is quick and filling as well as low carb, high protein, grain and gluten free and can be made dairy free. Hey mom look it is another breakfast without toast!
1 tsp expeller pressed coconut oil
3 eggs lightly beaten
salt and pepper to taste
1 can of tomato paste (6oz)
3 T olive oil
1/2 tsp basil
1/2 tsp dried oregano
toppings of your choice (I like sautéed mushrooms, sliced green olives, pepperoni and caramelized onions but realistically the onions take too long)
cheese or Daiya cheese substitute
Start with your sauce since once the eggs get started you are almost done. Mix together tomato paste, salt and pepper, olive oil and dried herbs. Add as much water as you like to get it to the consistency you like your sauce. I like mine quite thick. You will need a 8 inch nonstick pan if your trusty cast iron pan is like mine. I can’t trust that it could do an omelette. Heat oil over medium heat. Lightly beat eggs together with salt and pepper. Pour eggs into pan and cover. Keep a close eye on it and as soon as the eggs are 75% set flip the juicy eggs out onto a flat plate. Then slide the eggs back into the pan cooked side up.** Once the eggs are flipped turn the heat off but keep the pan on the heat source. Top with a generous amount of sauce, toppings and cheese. Replace lid and let sit for a few minutes while the cheese melts. For your toppings keep in mind that they are not going to be cooked just lightly warmed. Slide pizza out onto plate, slice and serve.
** This is the tricky part for me – trying to not brown the eggs. I don’t like browned eggs.
This recipe has been entered in The Healthy Home Economists Monday Mania for 2/7/11.
Cheesy GF Pizza
Since going gluten free do you miss great pizza? Is making pizza at home dependant on whether or not you have a mix in the cupboard? Do you hate the rise time needed for yeast based crusts? If you can relate, I have got the answer for you. This is my pizza crust recipe. It’s super quick to put together, requires no yeast and so therefore no rise time. It doesn’t have that gluten free bread texture (if you’ve ever bought gf bread you know what I am talking about) and I am betting that if you do any gf baking at home you already have all the ingredients in your pantry. Oh and did I mention that it is AWESOME!? A word of warning: if you like cheese you are going to LOVE this and it is really hard to have just one piece. We occasionally go out for pizza and while it is nice to eat out sometimes, it is really expensive. Just yesterday we celebrated my daughters 4th birthday and the bill at the pizza restaurant was $74 for just the 5 of us. YIKES!! Even when we splurge and eat out I hear at least once from someone who says the pizza we make at home is much better. I have to agree. It is much better! The last couple of times we made this we made 4 or 5 batches at once (maybe more, I can’t remember). I put Ron to work doing the mixing and the rolling while I measured and cleaned. We ended up with 18 pizza crusts to freeze. When we want pizza we pull a couple of these out, add the sauce and toppings and bake. They are ready to eat in less time than it would have taken to order in if we had that option – which we do not.
Cheesy GF Pizza Crust (yeast free)
1 cup tapioca flour
1 cup white rice flour
4 cups grated mozzarella cheese (room temperature – helps with mixing)
2 tsp baking powder
1 tsp salt
1-2 tsp italian seasoning or fresh chopped rosemary
Pre heat oven to 350 degrees. Combine all ingredients in a really big bowl. Mix dough with your hands until the cheese shreds are no longer visible and you have a cohesive dough. If it seems too wet you can add a bit more tapioca flour until you get a smooth dough ball. Divide dough into large orange sized balls. To roll out you can either flour your counter with tapioca flour or rice flour or you can roll it out between two pieces of parchment paper, which I think is easiest. We generally make crusts sized 6-10 inches across. Roll them out until they are a bit thicker than a pie shell. I can’t say how it will turn out if you make it much bigger than that. Transfer crusts onto baking pans. You can leave the parchment paper underneath and save yourself the washing of a cheese crusted baking sheet. Bake for about 10 minutes or until the edges start to brown (the center will not be completely baked). When they are at this point you can do one of two things. You can add your sauce or olive oil and toppings and put it back in the oven, still at 350, until the center is hot and bubbly, maybe another 10-15 minutes. Or you can let them cool and then freeze them in ziplock bags. We make the crusts small enough to fit into the large ziplock bags. Then when you need a quick lunch or dinner you can just pull out a couple of pizza crusts, top them and put them in the oven at 350 for 15 minutes or so. Again, it’s done when the center is hot and bubbly.