Calling all guac and pizza lovers to the front.
Although many say you cannot eat pizza when you are living a healthy lifestyle let alone eat pizza for breakfast, they are wrong. I have combined your two favorites into one meal. I have created a pizza that is delicious and nourishes your body.
When I began my healthy lifestyle I constantly craved pizza because I knew I couldn’t have it. Three years ago when I began this blog, I posted this very recipe. I knew I wanted something that was healthy yet acceptable for breakfast. I knew I wanted some sort of pizza, so I thought of using pita bread because I love pita bread and the sturdiness of the bread would hold up all the ingredients. After I tested it, the pita bread held the ingredients the best.
Then came the decision for the rest of the ingredients. Avocado toast was and is popular in many restaurants and social media, so I immediately chose avocado to be the base. Aside from its popularity, avocados offer good fats, which is great for your body.
When it came to the micronutrients, I choose red cabbage (I see purple, but let’s go with red), mushrooms, bell pepper and onions because I wanted to add color to my pizza and the more color you add to your meals the more nutrients you are providing to your body and health.
Protein became the easiest part because no breakfast is complete without an egg. Eggs provide both good fats and protein. Eggs are the cherry on top to any breakfast dish because the runny yolk provides a silky sauce to the dish, which is delicious.
This is a simple dish to make. My younger sister who is not the best cook in the world makes this without any issues, and she loves it because she gets to sneak in vegetables she doesn’t like into her diet.
So you can enjoy this as much as my sister and I do, here is the recipe to the Breakfast Pizza.
Start to finish: 15 minutes
1 whole wheat pita
4-5 mushrooms (any kind is fine)
1/2 red bell pepper
1/8 purple cabbage
4 leaves of fresh basil for garnish
1/4 teaspoon crushed chili flakes
1/8 teaspoon granulated garlic
1/8 teaspoon dried basil
1 tablespoon Grape Seed Oil
1 tablespoon White Vinegar
Preheat the oven to 350F.
Place your whole-wheat pita on a baking sheet and toast for 8-10 minutes. I used a panini maker to toast my pita, but an oven also gets the job done.
Meanwhile, prep your toppings: thinly slice the purple cabbage,slice the mushrooms, dice the onion, red bell pepper, and finely chop the fresh basil. Set aside.
Place a medium non-stick pan over medium heat and add 1 tablespoon of grape seed oil to the pan. When oil is heated, add onions and red bell pepper and season with granulated garlic, dried basil, salt and pepper. When the onions are translucent, add the mushrooms. Taste the sautéed vegetables, if the vegetables need more seasoning, this is the time to add more seasoning. Once thoroughly cooked set aside.
After the veggies are cooked, in a separate bowl smash the whole avocado. Season with salt, pepper, lime juice and chili flakes for a little heat. Set aside.
For the poached eggs, fill a pot half way up with water and 1 tablespoon of white vinegar, let it simmer over medium heat. Once simmered, gently place one egg at a time To avoid breaking the yolk, crack the eggs into a smaller bowl then place into simmering water. Cook one egg at a time. Let the eggs cook for 2-3 minutes, depending on how runny you want the yolk. When 2-3 minutes are up, take the egg out with a spatula and place on a paper towel and sprinkle with a little salt & pepper.
Now that all the components are prepped, the whole wheat pita should be completely toasted. If the pita is not fully toasted, toast for another 2 min.
Begin to assemble the pizza. First spread the smashed avocado on the pita then add shredded purple cabbage, cooked mushrooms, onions, and red bell pepper. Top with the egg(s).
Garnish with fresh basil.
* All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.