Place naan bread on a baking sheet and then spread cream cheese overtop, then sprinkle the mozzarella all over the pizza.
Add the tomatoes and spinach on the outside, leaving an empty space in the center of each pizza. Crack an egg into the center, then carefully place the baking sheet into the oven. Bake pizzas for 11-12 minutes until the eggs have set and the cheese is melted.
Sprinkle with chives and fresh cracked black pepper and enjoy!
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Place the riced cauliflower in a large microwave safe bowl and cover with plastic wrap. Cook on high for 10 minutes and then carefully transfer to a tea towel lined sieve set into the sink or over a bowl. Let sit until cool enough to handle.
Preheat the oven to 400F and grease a 12 inch oven-proof skillet (cast iron works best).
Gather the ends of the towel together and squeeze out as much moisture as possible from the cauliflower. Transfer to a bowl and add the mozzarella, egg, garlic, salt, and pepper. Stir well to combine.
Transfer to the prepared skillet and press firmly and evenly into the bottom. Bake 18 to 22 minutes, until the edges are golden brown and the center is firm to the touch.
Sprinkle the crust with 1 cup of the cheese, the sausage slices, and the jalapeno slices. Crack the eggs onto the pizza at evenly spaced intervals (if you prefer your yolks broken, break them with a fork). Sprinkle with the remaining cheddar and season with salt and pepper.
Bake 8 to 12 minutes or until eggs are done to your liking. Remove and top with avocado and tomatoes. Sprinkle with cilantro if desired.
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8 grain-free tortillas (I use Siete Almond flour tortillas, use cassava for AIP)
1/2 cup shredded mozzarella cheese (sub this for dairy-free)
1 tbsp parsley, chopped
Preheat the oven to 400 F and line a large baking sheet with parchment paper.
Using a large skillet, brown and crumble the ground beef and season with salt and pepper.
Once the ground beef is cooked, pour in the tomato sauce, and spinach. Stir until the sauce if bubbling and the spinach is wilted. Set aside.
Heat the tortillas for about 10-15 seconds to make them more pliable. Spoon 2 large spoonfuls of the ground beef mixture into a tortilla along with cheese. Roll into a tight taquito and transfer to the baking sheet. Repeat with all of the tortillas.
Bake the taquitos in the preheated oven for 20 minutes or until crisp.
Remove from the oven and serve topped with parsley with tomato sauce on the side for dipping.
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Preheat oven to 450°F. Grease a pizza pan or cookie sheet and set to the side.
Mix together sugar, yeast and water and let that proof for 5 minutes until it’s nice and bubbly. (If you’re using instant yeast, skip the proofing step and just mix it all together!)
Add olive oil to the mix and stir well.
Add 2 cups of flour and salt and mix together with a spatula until a ball starts to form. Add more flour as needed, 1 tbsp at a time, until you have a slightly sticky dough ball. (*See notes if you plan to freeze the dough.)
Transfer to a floured surface and knead into a smooth dough. You can add up to half a cup of extra flour if needed.
Roll dough into desired shape and transfer to your greased pan.
Gently use a fork to prick the dough all the way around, being careful not to poke it all the way through the crust.
Bake the dough on the lowest rack of oven for 5 minutes, then remove. Poke any air bubbles with a fork.
To Make the Pizza
Add pizza sauce, cheese and toppings of your choice. (If you don’t like crispy toppings, add even more cheese on top of your toppings.)
Bake on the lower rack of oven for 15-20 minutes or until the crust looks crispy and is slightly brown. (Keep an eye on it, it goes from slightly brown to overdone quickly!)
Let sit for 5-10 minutes before cutting. Enjoy!
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about 4 cups chopped colorful veggies (I used broccoli florets, green peppers, yellow peppers, orange peppers, grape tomatoes, red onions and thinly-sliced purple potatoes)
2 tsp. olive oil
1 tsp. Italian seasonings
(optional toppings: grated Parmesan cheese, red pepper flakes)
Preheat oven to 425 degrees F.
Lay out both pieces of naan in a single layer on a large baking sheet. Divide pizza sauce between the two pieces of naan, and use a spoon to spread it over the top of the naan. Sprinkle the cheese on top of the pizza sauce. Then layer the veggies in a rainbow pattern on top of the cheese. Drizzle or mist each pizza with a bit of olive oil. (I like to use a Misto.) Then sprinkle each pizza with the Italian seasonings.
Bake for about 20 minutes, or until the veggies are cooked and the crust is slightly golden. Remove pizzas from oven, and sprinkle with optional toppings if desired. Slice and serve warm.
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