Easy Paleo BLT Breakfast Pizza with Cassava Flour

• Meat

  • 6 slices Bacon, uncured sugar free cooked and drained

• Produce

  • 2 large handfuls Baby spinach, fresh
  • 1 Basil, fresh
  • 3/4 tsp Onion powder
  • 1 Tomato, medium

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1 1/2 cups Cassava flour
  • 1 Salt & pepper
  • 1 1/2 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 5 tbsp Refined coconut oil, organic

• Liquids

  • 3 tbsp Water

Found on paleorunningmomma.com

Description

Ingredients

• 1 and ½ cups Cassava Flour
• 1 egg
• 5 tbsp organic refined coconut oil, melted
• 3 tbsp very warm water
• 1 and ½ tsp fine grain sea salt
• ¾ tsp onion powder (optional)
• 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

Directions

• To make the crust, preheat your oven to 425 degrees.
• 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.
• Place the dough on parchment paper and either press it down with your hands or roll it out to about ¼ 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!)
• Place the crust on a large baking sheet lined with parchment paper (the same one you used to roll the dough is fine)
• 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.
• To top the pizza, layer the spinach, cooked bacon, sliced tomatoes, fried eggs*, and fresh basil over the crust.
• Cut into slices with a pizza wheel and enjoy!