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Paleo Egg and Bacon Pizzas Recipe

This paleo egg and bacon pizzas recipe utilizes cauliflower for the crust to keep it paleo-friendly. Each pizza is topped with marinara, spinach, tomato, bacon, and an egg for a unique flavor profile.

Servings: 4

Active time: 20 minutes

Total time:

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 head cauliflower
  • 1/2 c almond meal
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp coconut oil, melted
  • 1/2 Tbsp Italian seasoning
  • 1/2 tsp sea salt
  • 8 slices bacon
  • 1/2 c marinara sauce
  • 2 c spinach, sautéed
  • 1 tomato, sliced
  • 4 Davidson's Safest Choice® pasteurized egg(s), sunny-side up

Preparation

  1. Preheat oven to 450ºF. Line baking sheet with parchment paper and generously grease with extra virgin olive oil. Set aside.
  2. Steam cauliflower. Drain and add to food processor or blender with almond meal, eggs, melted coconut oil, Italian seasoning, and salt. Pulse until mixture comes together and thickens.
  3. Pour mixture onto baking sheet, dividing into 4 equal crusts. Use spatula to spread out mixture—each crust should be about the size of a personal pizza.
  4. Bake in oven about 8-10 minutes.
  5. Meanwhile cook bacon until crispy; chop roughly.
  6. Add 2 tablespoons marinara sauce, bacon, spinach, and tomato to each crust. Bake at 400ºF for 10-15 minutes or until crust is golden.
  7. Top each pizza with one sunny-side up egg.
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Nutrition Facts

Serving Size (1 pizza)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 390
Calories from Fat 250
Total Fat 27g (42% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 295mg (98% DV)
Sodium 990mg (41% DV)
Total
Carbohydrate		 16g (5% DV)
Dietary Fiber 6g (24% DV)
Sugars 7g
Protein 22g
Vitamin A 30%
Vitamin C 160%
Calcium 10%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

 
Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.

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