Sunrise Pizza

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

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.

Cuisine

Modern

Course

Kids, Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

Keywords

15-30 min, 5 minutes, basil, blanched almond flour, chicken, cilantro, contributed, crushed red pepper, easy, eggs, fire roasted sugar-free or low-sugar tomatoes, full-fat mozzarella cheese, full-fat parmesan cheese, gluten free, keto, kids, low carb, main course, modern, oregano, pressure cook, salted grass-fed butter, spinach, The Essential Keto Instant Pot Cookbook by Casey Thaler

Servings

5 minutes

Ingredients

2 eggs
2 tbsp salted grass-fed butter
1 pound chicken
1 cup full-fat Parmesan cheese
1/3 cup blanched almond flour
14 ounce fire roasted sugar-free or low-sugar tomatoes
2 cups full-fat mozzarella cheese
1 cup spinach
1/2 tsp basil
1/2 tsp crushed red pepper
1/2 tsp oregano
1/2 tsp cilantro

Instructions

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.
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.
Meanwhile, in a small bowl, mix together basil, red pepper, oregano, and cilantro, and set aside.
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.
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.
Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
Open the Instant Pot, serve, and enjoy!

Notes