Vibrant Egg Zoodle Pizza...oh YES!

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Egg pizza anyone? Okay, so this is really an open-faced omelette, but pizza sounds so much better, right? This open-faced spinach omelette is one of my favorite breakfasts dishes. It is super easy and quick to prepare, making it perfect for those mornings when you are in a rush. It's got Vital Farms pastured raised eggs, coconut oil, zoodles, cherry tomatoes, onion, capers, radish, spinach, roasted garlic. 👌🏻

Filled with vitamins A and C, these bright vegetables, like radish, tomatoes, and spinach takes centre stage in this dish. I’ve also have added zoodles to the egg mixture for this tasty breakfast and sprinkled with capers and roasted garlic.

Vibrant Egg Zoodle Pizza...oh YES! #foodie #foodtrend
Vibrant Egg Zoodle Pizza...oh YES! #foodie #foodtrend

What You'll Need

3 eggs
1/2 zucchini made into zoodles
1/4 cup onion, chopped
6 cherry tomatoes, halved
25g baby spinach
1 radish, thinly sliced
1 tablespoon Coconut oil
sea salt to taste
1/4 teaspoon paprika
1 teaspoon capers
Roasted garlic cloves

What You'll Need To Know

1. Whisk the eggs in a bowl and set aside.

2. Heat coconut oil in a non-stick small fry pan over medium heat cook onion until translucent, then add in tomatoes, zoodles, paprika, and sea salt and cook for about 1 minute.

3. Pour whisked eggs to pan and cook for 3 minutes.

4. Sprinkle with capers and garlic and transfer to plate. Top with spinach and radish.

Recipe makes 1 serving.

Cauliflower Pizza Crust

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This is one of my favorite healthy recipes because it is so delicious and a great healthier version of many people's favorite food--pizza! Change up the toppings to whatever tickles your fancy. This was my first attempt at making this crust that everyone keeps talking about. This veggie-powered pizza needs to make its way to your kitchen asap. Literally takes away the craving for pizza. And, if you're intolerant gluten lime myself, you're going to love this. I seriously can't tell you the last time I had a slice of pizza... it's been like eight years. the crust is made up of freshly grated cauliflower that you can fold up just like traditional pizza. The recipe only called for grape tomatoes and fresh basil, but I decided to add fresh mozzarella, roasted garlic, and pepperoni. At less than 250 calories for half the pie, this is a pizza recipe you can enjoy sans guilt.

Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust

What You'll Need

1/4 cup tomato sauce
½ head of cauliflower, cut into florets
½ tsp dried oregano
1 clove garlic, crushed
2 tbsp parmesan cheese
1 large egg, beaten
Salt and pepper, to taste
1/2 cup cherry tomatoes
All-Natural/Nitrate-Free Pepperoni
Roasted garlic
Burrata

What You'll Need To Know

Preheat oven to 425 F. Line a baking tray with baking paper and set aside.

Place the cauliflower florets in a food processor and process until finely chopped. Place the chopped cauliflower in a microwave-safe bowl and cover with cling film. Microwave on high for 8-10 minutes or until soft and let it cool.

In a large bowl, mix the cooled cauliflower, egg, oregano, garlic, cheese salt and pepper together until well combined.

Place the mixture onto the prepared tray and pat into a round shape that is approximately 1cm thick.

Bake for 15-20 minutes or until the base is golden.

Top pizza crust base with tomato sauce, spreading evenly, and top with cherry tomatoes, roasted garlic, pepperoni and burrata.

Return to the oven for 5-10 minutes or until zucchini has softened and asparagus has warmed through.

Remove from the oven, slice and serve!