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Poached Egg & Raw Veggie Breakfast Pizza

 

I’ve recently started taking a new certification course called “Mindful Eating – The Raw Approach” because I really want to be able to help my clients understand the power of raw food.  The “raw food” trend has been around for a long time and many people consider themselves “raw foodists.”  Yea, sounds kinda cult-ish, and maybe so, but you can easily say the same thing about those who practice veganism, paleo, ketogenic, or any other type of dietary eating lifestyle pattern.

From a nutritional standpoint, the goal of eating more or mostly raw foods is to obtain the most nutrients from the food that we eat.  The human body is designed to process raw foods – they are easily digested and provide a long list of benefits including, but not limited to:

  • decreased inflammation
  • heart health
  • increased energy levels
  • increased fiber intake
  • cancer prevention
  • clearer skin

 

Cooking is so enjoyable and the result is delicious!  The process of cooking – the heating process most specifically – actually destroys many of the nutrients contained in the food. Now this doesn’t mean we need to go full “raw foodie” with our lifestyle, but just simply adding more raw fruits/vegetables/nuts/seeds, even along side our cooked meals, will make a huge difference.

 

 

So with that in mind – I created this easy, delicious and fresh breakfast pizza topped with raw veggies and a runny poached egg that might blow your breakfast mind!  Or lunch.  Or dinner.  Because let’s face it – who doesn’t love breakfast for dinner?!

I used coconut flour for the crust, and have also tried it with chickpea flour.  Either way – your staying in the gluten-free zone, which appeals to many people in this nutritional age.

What do you think?  Does this make you want to eat more raw food?  Pair it with some seasonal fruit and your on your way!

Lots of love and health! xx

If you try this recipe, let me know by leaving a comment and tagging a photo #livefeshbytanya on Instagram.

 

 

Print Recipe
Poached Egg & Raw Veggie Breakfast Pizza
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
The Crust Base
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
The Crust Base
Instructions
Making the crust
  1. In a medium mixing bowl, whisk together the eggs and egg whites. Add the sifted flour and then whisk together well until there are no clumps (I used my immersion blender and it worked perfect). Add spices of your choice.
  2. Heat up a small frying pan on low-medium with 1/2 of the ghee. Once the pan is hot, pour half of the batter mixture into the pan (make sure it's covering the entire bottom) and then place the lid on for 3-4 minutes. Once you see bubbling, flip the crust and cook for another 2-3 minutes. Repeat with the remaining ghee & mixture.
Toppings
  1. Slice up any raw toppings of your choice and set aside.
  2. Mash 1 whole avocado with salt/pepper. (choose your own consistency - I like mine a bit chunky)
Poach the eggs
  1. Fill a saucepan 2/3 of the way full with water. Bring to a boil then reduce to a calmer simmer. Add 1 TBSP white vinegar to the water.
  2. Crack one egg into a small tea cup or mug. Slowly & carefully lower the egg into the water and tip it out into the water. Make sure the water is at a bare simmer. Cook for 4 minutes and then use a slotted spoon to remove the egg. Repeat with the second egg.
Putting in all together
  1. Once the crust is finished you can begin to layer your breakfast pizza. Avocado mash, veggies, and on top poached egg.
Recipe Notes
  1. Get creative!  Feel free to add or substitute any fresh veggies of your own choice.  And if you like a little zing with your avocado or eggs, add some freshly squeeze lemon/lime juice to the mash or drizzle over the finished pizza.
  2. To make this recipe flow easier - get the water boiling for the poached eggs while you are cutting up your raw veggies.  This way you can build your breakfast pizza as soon as the crusts are finished and then when the eggs are poached they can go right on top to finish it off.
  3. The crust of this recipe was graciously borrowed from fellow blogger Arman over @ The Big Man's World
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