Low Carb Breakfast Pizza
Olive oil spray
4 large eggs
2 tablespoons water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
¼ cup coconut flour
6 tablespoons grated parmesan cheese (1 oz)
6 bacon strips
1 cup shredded provolone cheese (4 oz)
6 small or medium eggs
Preheat oven to 400 degrees F. Line two pans with parchment paper and spray the paper with olive oil.
Place the bacon strips in a large cold skillet. Heat the skillet over medium heat. Cook the bacon until just crisp. Allow to cool on paper towels, then cut into bite-size pieces. Set aside.
In a large bowl, whisk the eggs with the water, garlic powder, onion powder and dried oregano.
Measure out the coconut flour, breaking up any lumps with your hands. Stir the coconut flour into the egg mixture, mixing until smooth. Stir in the Parmesan cheese.
Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid.
Using a rubber spatula, transfer half of the mixture onto each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle.
Bake the pizzas until just set but still light in color, about 10 minutes.
Remove the baked crusts from the oven. Spray them with olive oil. Sprinkle each crust with half the shredded cheese.
Break the eggs into a small bowl, then slide them onto the pizzas. If you’re using large eggs, it’s best to pour out some of the egg whites.
Return the pizzas to the oven. Bake until egg whites are almost set, about 10 minutes. Sprinkle the pizzas with the bacon pieces. Bake until egg whites are fully cooked, 2-3 more minutes.
Allow to rest 5 minutes before cutting each pizza into three big slices and serving.