Pizza for breakfast is always a good idea. And no, I’m not talking about cold, leftover Pizza Hut Pizza (which I’m guilty of having on more than a few occasions). This pizza is hot, fresh, and is ready in as much time as it takes to scramble an egg. This is also a great way to start the day. It has a whopping 26.6g of protein and only 22.4 net carbs to power you until lunch.
Now, the reason the points are low on this ENTIRE pizza is the crust of choice. Tortillas make the perfect vehicle for your favorite toppings, yet leaving you without feeling like a busted can of biscuits. Who knows that I’m talking about? … yes, we all know that feeling. Blah.
I’ve tried several different kinds of tortillas as a “crust” but only one has came out on top for me. Those are Brown Rice Tortillas.
They’re gluten free (if you’re watching that sort of thing). They’re sturdy enough to hold all the toppings while picking it up with your hands. No fork and knife necessary here … the way pizza should be. Also, when heated up, it becomes a nice, crispy, thin crust. It doesn’t get soggy like flour tortillas would. So, all-in-all, the perfect mock pizza crust.
So to start out, I warm up a brown rice tortilla in one large skillet (flipping it a few times to toast both sides.) While that is getting warm, I whisk a whole egg with some egg whites. Adding salt and pepper to taste, I whisk it again and add it to another hot skillet. Then, just scramble away.
Once the eggs are done, I add them to the tortilla in the other skillet. Top with cheese, sliced cherry tomatoes, and basil strips.
Seeing those fluffy eggs and gooey cheese put me in a trance that I almost burnt my fingers reaching into the skillet. *Calm down, Karen. Patience*. I slide it onto a cutting board and cut it into 4 large pieces. I could hear the tortilla snapping apart. OOOhh, so crispy.
In the amount of time it took me to make this, I wouldn’t even have a pizza warmed in the microwave all the way through. (you know, cold in the middle, scorching hot and rubbery on the outside.) Yeah, screw that. This is waaaay better.
margherita breakfast pizza
1 brown rice tortilla (I use the one shown)
1/2C egg whites
1oz lite mozzarella, shredded (I use Trader Joe’s)
a handful of cherry tomatoes, halved
a few small leaves of basil, cut into strips
salt and pepper to taste
•In a large skillet, toast the tortilla on both sides.
•While tortilla is toasting, whisk together the egg and egg whites.
•Add salt and pepper to taste.
•In a separate skillet, scramble the eggs.
•When the eggs are done and soft, add them on top of the tortilla (still in the skillet).
•Sprinkle on the cheese.
•Once the cheese melts, add the tomatoes and basil.
•Transfer the pizza to a cutting board and cut into 4 pieces.