Pizza is the ultimate comfort food – so why not have a bit of comfort food for breakfast! Buckwheat flour flatbread works so well as a base for the pizza, add tomato sauce, spinach and of course egg and you have yourself a great breakfast.
Further Food Nutritionist Commentary:
This breakfast dish also provides a good dose of protein to aid with muscle building and also keep you satisfied until your next meal. It is also a good source of the antioxidant vitamin C, which can aid those with autoimmune diseases.
By Emily Cooper
Fried Egg & Avocado Buckwheat Breakfast Pizza
1 cup of buckwheat flour plus a bit extra for rolling the dough
3 tablespoons of ground flaxseed (30g)
2 tablespoons of psyllium husk (10g)
2 heaping tablespoons of Further Food Collagen
a good pinch of salt
1 teaspoon of baking powder
½ cup of water
For the toppings: 3-4 tablespoons of passata (tomato puree), finely chopped garlic clove, a good handful of spinach, 3 eggs, 1 avocado, a handful of your favourite greens, chilli flakes
- Add all the dry ingredients to a bowl. Mix well.
- Gradually add the water until you reach a very wet dough.
- Leave the dough aside for 15 minutes so the ground flaxseed and psyllium husk can absorb the water.
- Flour slightly the work surface, work the dough in your hands for few seconds, flatten and roll to 5mm thickness.
- Place on a baking tray lined with baking paper.
- Heat the oven to 200℃ (390℉).
- Bake the flatbread on its own for 10 minutes.
- After 10 minutes take out the flatbread and top it with tomato sauce, finely chopped garlic clove, spinach, crack the eggs on top and return to the oven.
- Lower the heat to 180℃ (356℉) and bake for another 8-10 minutes until the eggs are cooked to your liking.
- Top the baked flatbread with your favorite greens, sliced avocado and sprinkle with chili flakes. Enjoy!
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