Spinach-Egg Paleo Pizza

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Gluten free, grain free, simply easy.

To close up my healthy pizza series (where I did this one, this one, this one, and this one) I’d like to end with a paleo pizza I make quite often, the egg pizza. With the abundance of Sissoo spinach from our aquaponics gardens, we have been making some pretty heafty green salads (see below).   Well, what is easier than taking your premade salad and dumping it into some eggs and then throwing in a skillet for easy pizza the kids will LOVE?!

Let’s get to it.

First the salad.

Well as all you salad makers know, you go cut (or buy) your greens

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Prep and wash them

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Then toss them with your favorite veggies.  (for me I love onion, green pepper, and tomato) My favorite dressing is a dash of MCT oil (because it burns fat), soy sauce, and balsamic vinegar. Shake and enjoy.

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Next step: on to the egg pizza:

Ingredients:

 

Directions:

Heat oil in non stick skillet.

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Crack about 12-15 eggs (depending on you skillet size).  Add 1 tbsp of water per egg, salt and pepper to taste and grab a handful of premade spinach salad mix and toss into bowl. Mix with an immersion stick blender (Bamix is the only brand that has held up for the last 8 year for us!) until frothy on top.

 

Pour mixture into skillet.

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Mix with spatula.

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Remove from heat with just a tad bit of runniness left in eggs.

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Firmly pat eggs into pan with spatula and let sit until warm/cool.

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Slide out onto a pizza pan or try and slice and serve.

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This goes very well with plantain mash, plantain friesgreen smoothie, and spinach salad!

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Enjoy!

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My boys didn’t leave a scrap on their plates!

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Recipe Card

Ingredients:

  • 12-15 eggs
  • Spinach salad
  • salt/pepper to taste

Directions:

  1. Heat oil in non stick skillet. Crack about 12-15 eggs (depending on you skillet size).  Add 1 tbsp of water per egg, salt and pepper to taste and grab a handful of premade spinach salad mix and toss into bowl. Mix with immersion stick blender until frothy on top.
  2. Pour mixture into skillet.
  3. Mix with spatula. Remove from heat with just a tad bit of runniness left in eggs.
  4. Firmly pat eggs into pan with spatula and let sit until warm/cool.
  5. Slide out onto a tray and slice and serve.
  6. Enjoy!

About jodirund

Jodi is a certified personal trainer, a certified fitness nutrition specialist, and combat veteran who can help you achieve success. -West Palm Beach Florida

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