Name: Sunrise Pizza
Total time: 20 min
Yield: 5 minutes
Cuisine: Modern
Ingredients: 2 eggs; 2 tbsp salted grass-fed butter (softened); 1 pound chicken (ground); 1 cup full-fat Parmesan cheese (grated); cup B/dblanched almond flour; 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)

Sunrise Pizza

By :The Essential Keto Instant Pot Cookbook by Casey Thaler

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.

Course

Kids, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly

Duration

15-30 min

Diet	Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Basil, Butter, Chicken, Cilantro, Eggs, Mozzarella, Spinach, Tomatoes

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
cup B/dblanched 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

Course

Kids, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly

Duration

15-30 min

Diet	Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Basil, Butter, Chicken, Cilantro, Eggs, Mozzarella, Spinach, Tomatoes

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
cup B/dblanched 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

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

The Essential Keto Instant Pot Cookbook by Casey Thaler

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.