Sunrise Pizza
Typically, pizza for breakfast would not be a healthy choice, but each serving of this entrée meets one third of your daily protein requirement. The basil and tomatoes in this dish also add a nice zest, so you start your day on a fresh note. I like to sprinkle crushed red pepper on top of the finished pie to provide some extra kick.
Servings Prep Time
5minutes 20minutes
Servings Prep Time
5minutes 20minutes
Ingredients
CRUST
  • 2 eggs
  • 2tbsp salted grass-fed buttersoftened
  • 1pound chickenground
  • 1cup full-fat Parmesan cheesegrated
  • 1/3cup blanched almond flour
TOPPING
  • 14ounce fire roasted sugar-free or low-sugar tomatoes> 1 can drained,
  • 2cups full-fat mozzarella cheeseshredded
  • 1cup spinachchopped
  • 1/2tsp basildried
  • 1/2tsp crushed red pepper
  • 1/2tsp oreganodried
  • 1/2tsp cilantrodried
Instructions
  1. Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine the eggs, butter, chicken, cheese, and flour. Mix thoroughly. Transfer this mixture into a greased, Instant Pot–friendly dish. Cover loosely with aluminum foil. Using a sling, place this dish on top of the trivet.
  2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 10 minutes on high pressure and let cook.
  3. Meanwhile, in a small bowl, mix together basil, red pepper, oregano, and cilantro, and set aside.
  4. Once the crust is cooked, carefully switch the pressure release to Venting. Open the Instant Pot and add the tomatoes in an even layer, followed by the mozzarella cheese and the spinach. Sprinkle the spice and herb mixture over the top of the pizza. Loosely re-cover dish with aluminum foil.
  5. Close the lid to the Instant Pot, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 10 minutes on high pressure and let cook again.
  6. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  7. Open the Instant Pot, serve, and enjoy!
Recipe Notes

Nutrition Facts
Amount per serving
Calories 405
Total Fat 21.9g
Total Carbohydrate 5g
Dietary Fiber 0.9g
Total Sugars 1.5g
Protein 46.7g