Treat yourself to pizza for breakfast with this incredibly delicious Sweet Potato Breakfast Pizza. Grain-free, gluten-free and quick to throw together, this Sweet Potato Breakfast Pizza is ready to eat in under 30 minutes.
I love eating pizza for breakfast.
I’m one of those people who tends to think that cold pizza is better than hot pizza, which is why I think that pizza makes the perfect breakfast. Of course this sweet potato breakfast pizza isn’t cold, but I suppose it could be if you don’t mind cold eggs. I for one, am not a fan of cold eggs. Bleh.
Regardless, I’m head over heels in love with this sweet potato breakfast pizza. When I was tinkering with the idea of a breakfast pizza I knew 100% that I wanted it to have a sweet potato crust. Normal crusts are good too I suppose, but I’m one of those people who loves to transform vegetables and use them in sneaky ways. This sweet potato crust is the perfect example of that. What is better than getting a full serving of vegetables first thing in the morning? And that’s just from the crust alone – it could be even more depending on the toppings you add!
Those eggs though…
And what’s a pizza without some extra veggies, am I right? Little Sissy is still in the “just cheese” stage but I’m hoping she will start to expand her horizons here soon. I mean come on – how could she say no to this pizza masterpiece? 😉
So let’s talk about this crust. It is 100% paleo, grain-free, gluten-free and dairy-free but here’s the real kicker – there’s no yeast needed but the crust still holds together. Say whaaaaaaaat? Craziness!
Just look at itttttttt!
Now of course I was a bit apprehensive about the crust prior to adding my toppings. Would it be able to hold my beloved eggs? Would it be soft and doughy but still sturdy? So many questions!
Thankfully the crust does all the above and tastes amazing. *insert fist pump here* Of course the crispness of the crust depends on how well you flatten it out. If you leave the crust thicker [just as tasty!], you may have to leave the crust in the oven for a tad bit longer in order for it to really cook. I flip my crust half way as well which I think really helps to evenly cook it. Do what works for you though!
Let’s talk toppings though because these yolks are seriously killing me here #yolkporn
What I did in order to obtain the perfect yolk [not runny but not 100% firm] was to first lay out all of the other toppings [sauce, cheese, spinach, tomatoes] and cook that before then adding my eggs. Once the eggs were added I let the pizza cook for roughly 10 more minutes, checking after 5 to make sure they were getting to where I wanted them. If you want them runny then 5 minutes is your target. If you prefer them to be a bit harder like mine above, then go the full 10 minutes. I was able to fully pick up my pizza slices without any yolk dripping – #winning!
And let’s not even talk about the endless possibilities of this pizza. Sure, I turned it into a breakfast pizza but that doesn’t mean that it can’t be turned into a regular dinner pizza. Simply double the crust ingredients to make a larger pizza to serve more people or keep it small and personalized like I did. Add toppings to your content and enjoy that sneaky orange vegtable 😉
- 1 cup mashed sweet potatoes
- 1 egg
- 2 tablespoons coconut flour
- 1/2 teaspoon italian seasoning
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 cup shredded mozzarella cheese [use dairy-free if needed]
- 2 tablespoons marinara sauce
- handful fresh spinach
- 1 small tomato, sliced
- 2 eggs
- salt & pepper
- Preheat oven to 350 degrees. Line a baking sheet with parchment if not using a pizza stone.
- Mix together the sweet potato, egg, seasonings and coconut flour. Mixture should form a dough. Dough should not be sticky. If it is, add 1/2 tablespoon more coconut flour.
- Place dough in the middle of a pizza stone. Flatten into a circle depending on how you prefer your crust. Thicker crust will need to be cooked longer.
- Bake for 20 minutes, flipping the crust at the 10 minute mark.
- Once crust is firm, spread on sauce and add cheese, spinach and tomato slices. Bake for 10 minutes.
- Remove pizza from oven and gently crack the eggs over top. Sprinkle with salt and pepper and bake for 5 to 10 more minutes, depending on how "done" you want your egg.
Looking for more paleo sweet potato recipes like this Sweet Potato Breakfast Pizza?
Cold pizza or hot pizza?