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Traditional Coffee Cake
Sunrise Pizza
| By : |
Typically, pizza for breakfast would not be a healthy choice, but each serving of this entrée meets one third of your daily protein requirement. The basil and tomatoes in this dish also add a nice zest, so you start your day on a fresh note. I like to sprinkle crushed red pepper on top of the finished pie to provide some extra kick.
| Prep Time | 20 minutes |
| Servings |
5 minutes
|
Ingredients
CRUST
- 2 eggs
- 2 tbsp salted grass-fed butter softened
- 1 pound chicken ground
- 1 cup full-fat Parmesan cheese grated
- 1/3 cup blanched almond flour
TOPPING
- 14 ounce fire roasted sugar-free or low-sugar tomatoes
> 1 can drained, - 2 cups full-fat mozzarella cheese shredded
- 1 cup spinach chopped
- 1/2 tsp basil dried
- 1/2 tsp crushed red pepper
- 1/2 tsp oregano dried
- 1/2 tsp cilantro dried
Ingredients
CRUST
TOPPING
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Instructions
- Pour
1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine the eggs, butter, chicken, cheese, and flour. Mix thoroughly. Transfer this mixture into a greased, Instant Pot–friendly dish. Cover loosely with aluminum foil. Using a sling, place this dish on top of the trivet. - Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 10 minutes on high pressure and let cook.
- Meanwhile, in a small bowl, mix together basil, red pepper, oregano, and cilantro, and set aside.
- Once the crust is cooked, carefully switch the pressure release to Venting. Open the Instant Pot and add the tomatoes in an even layer, followed by the mozzarella cheese and the spinach. Sprinkle the spice and herb mixture over the top of the pizza. Loosely re-cover dish with aluminum foil.
- Close the lid to the Instant Pot, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 10 minutes on high pressure and let cook again.
- Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
- Open the Instant Pot, serve, and enjoy!
Recipe Notes
Nutrition Facts
Amount per serving
Calories 405
Total Fat 21.9g
Total Carbohydrate 5g
Dietary Fiber 0.9g
Total Sugars 1.5g
Protein 46.7g
CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives.
Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space.
A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson’s specialty food company Primal Nutrition, Inc., in November 2018.
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What is a trivet do I have to buy something special to make the pizza?
Hi Patty40,
The trivet is the included “steam rack” that came with your Instant Pot Pressure Cooker.
How much almond flour please? Can i use my 7″ spring form pan for this? I have an 8 qt pot
Crust ingredients are wrong & incomplete. Author needs to edit. 2019-03-06
How much almond flour, there is an error on the ingredients.. what is cup B/dblanched almond flour supposed to be?
Thank you.
We have edited the recipe. It should have been 1/3 cup of almond flour.
The recipe itself is tasty enough, but it was difficult for me to cook via instant pot (crust turned soggy after being cooked, so I must not have sealed it enough in foil. I ended up baking it in the oven). I would make and eat this again, but i wouldn’t use the instant pot for it.