Fried Egg & Avocado Buckwheat Breakfast Pizza

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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:

Buckwheat flour is a great gluten-free alternative to traditional wheat flours, especially for those with gluten allergies or intolerances who still want to enjoy their pizza too! Along with the added flaxseed and psyllium husk, this flatbread is loaded with hunger-crushing, heart-healthy fiber. Keep in mind, if you are not used to a high fiber diet, it is important to drink plenty of water throughout the day, as a high fiber diet can cause digestive issues, such as cramps, bloating, and constipation without enough water to go with it.

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.

Fried Egg & Avocado Buckwheat Breakfast Pizza

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 2

Ingredients

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

Instructions

  1. Add all the dry ingredients to a bowl. Mix well.
  2. Gradually add the water until you reach a very wet dough.
  3. Leave the dough aside for 15 minutes so the ground flaxseed and psyllium husk can absorb the water.
  4. Flour slightly the work surface, work the dough in your hands for few seconds, flatten and roll to 5mm thickness.
  5. Place on a baking tray lined with baking paper.
  6. Heat the oven to 200℃ (390℉).
  7. Bake the flatbread on its own for 10 minutes.
  8. 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.
  9. Lower the heat to 180℃ (356℉) and bake for another 8-10 minutes until the eggs are cooked to your liking.
  10. Top the baked flatbread with your favorite greens, sliced avocado and sprinkle with chili flakes. Enjoy!
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!

Nutrition Information

Per Serving:
Calories: 519; Total Fat: 25 g; Saturated Fat: 5 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 5 g; Cholesterol: 278 mg; Sodium: 235 mg; Potassium: 1133 mg; Carbohydrate: 59 g;  Fiber: 19 g; Sugar: 3 g; Protein: 22 g
Nutrition Bonus:
Vitamin A: 95%; Iron: 36%; Vit C: 33%; Calcium: 15%
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