Breakfast Zucchini and Egg Pizza
Prep:  10 minutes
Cook:  30 minutes
Serves:  2
Average: 4.3 (7 votes)
Difficulty:
Cuisine:
Saved:
Italian
52
Recipe by: Australian Eggs
This heart healthy pizza recipe has a zucchini base and healthy toppings like eggs, chicken, fresh herbs and veggies!
Credit: Whisk Media Group
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Breakfast Zucchini and Egg Pizza
Ingredients:
ZUCCHINI PIZZA BASE
TOPPINGS
Method:
ZUCCHINI PIZZA BASE
  1. Preheat oven to 200°C/180°C (fan-forced) and line a pizza tray with baking paper
  2. Squeeze grated zucchini to remove as much moisture as possible. Toss into a bowl along with parmesan, flour, herbs and egg. Mix well
  3. Spoon zucchini mixture onto prepared baking tray to form a 25-30cm round or oval base, approx. 1cm thick. Bake 20 minutes or until golden
TOPPINGS
  1. Using a potato peeler, slice asparagus lengthways into thin slices
  2. Spoon pizza sauce over pizza crust and arrange asparagus, chicken, capsicum and bocconcini over the top, leaving space for 3 eggs. Spray with cooking spray
  3. Crack eggs into each space and bake 10-12 minutes or until egg whites are set and yolks still creamy. Stand 5 minutes. Garnish with basil leaves and serve warm
Tips & Hints:
  • Use any gluten free flour such as wholemeal spelt, almond flour or buckwheat flour.
Nutrition Information
Per adult serving (527g)

Calories

691.0

Energy

2890.0kJ

Protein

46.3g

Fat, Total

42.1g

Saturated

16.7g

Carbs, Total

28.7g

Sugars

7.5g

Dietary Fibre

6.4g

Sodium

713.0mg
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