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Spinach & Egg Breakfast Pizza

This recipe only resembles the "inspiration" source in that it includes eggs, spinach and is on a crust. It's super simple. It's easy to make it any flavor profile you want. It's just a good one to have in your pocket when your sick of wraps and sandwiches. Plus you get fewer carbs this way. Why not go for it?

Spinach & Egg Breakfast Pizza

Inspiration: Budget Bytes | Serves: 2 | Time: 30 min

Changes: dropped all the dairy and made a cashew cream sauce based off of a previous pizza recipe and used pre-packaged Green Giant cauliflower pizza crusts.

What's so great about Green Giant's cauliflower pizza crust? No trans fat. No cholesterol. Less carbohydrates than Caulipower brand crusts, plus more fiber.


Cashew Cheese

3/4 cup raw #cashews soaked in hot water for 10 minutes, drained

1 cloves of garlic, roughly chopped

1 tsp sea salt

1 tbsp lemon juice

1 1/2 tbsp nutritional yeast

2/3 cup water

Any additional seasoning you may want

The Rest

2 Green Giant cauliflower pizza crusts

2 eggs

Couple handfuls of spinach

Cracked pepper (and some crushed red pepper if you want some zip)


Preheat oven to 425 F.

Blend all cashew cheese ingredients in a vitamix or ninja blender.

Unwrap the pizza crusts and add them to a nonstick pan. Slather on the cashew cheese. (You'll likely have too much cashew cheese but I kept the recipe as is to account for different sized frozen crusts.) Pop it in the oven and bake for 3 minutes.

Remove crusts from oven. Sprinkle spinach onto the crust. Then crack an egg in the middle of each crust. Finally, add freshly cracked pepper on top. Return the pizza to the oven and bake another 10-12 minutes or until the eggs are fully cooked.

Remove the pizza from the oven. Let it set a couple minutes or so to allow the eggs to firm up. Sprinkled crushed red pepper on top if you'd like. Slice and serve.

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