Baking with Buddy: Mini Egg Pizzas

20140316_192922Earlier this month, I whipped out a recipe I had been wanting to try for some time. I got it from my friend Stacey (you can check out her blog here) who found it online at Paleo Parents. I’m not strictly following a Paleolithic diet, which excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar, and processed oils, but, being gluten free, I’m somewhat default paleo. Homegirl likes her ice cream, potatoes and sugar though. See the difference?

Anyway, the idea of these pizzas is that the base is mainly eggs. There’s no dough and no cheese, but your really wouldn’t know that by the way they taste. I will say the hubs was super suspicious of these, but I think he ended up liking them (at least that’s what he told me).

20140316_224359Mini Egg Pizzas
Grain-Free, Gluten-Free, Corn-Free, Soy-Free, Sugar-Free, Tree-nut Free, Peanut-Free (contains eggs)


  • 1 Tbsp lard or olive oil
  • 1 small red onion, diced
  • 1 Tbsp tomato paste
  • 2 C tomatoes, diced (or one 14 oz. can, strained)
  • 1 C pepperoni, diced
  • 10 eggs
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp black pepper
  • 1 C black olives, chopped (optional)
  • 1 C mushrooms, chopped (optional)


  1. Heat lard or olive oil over medium heat
  2. Saute onions until almost softened, about 5 minutes
  3. Add tomato paste, cook and stir for one minute until well incorporated with onions
  4. Add tomatoes, cook 2 minutes stirring frequently
  5. Add pepperoni, cook together for 4 minutes, stirring frequently
  6. Crack and beat eggs until fluffy and bubbly
  7. Add oregano, basil, salt and pepper to eggs and mix
  8. Grease muffin tin cups (eggs will stick) or use a silicon pan or liners
  9. Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup
  10. Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)
  11. Bake at 325 degrees for 25-30 minutes, or until tops become golden brown. We prefer our slightly underdone if we’re saving them for the week so that when reheated the eggs do not become overcooked.

20140316_194713Sounds simple enough, right? For this recipe I used Simply Balanced Organic Eggs, Hunts Tomato Paste (it was on sale), turkey pepperoni (try not to eat pepperoni because of the nitrates because those jokers will kill you but I made an exception) and olive oil instead of lard. I opted out of the mushrooms and black olives, but I included everything else the recipe asks for.

The recipe is supposed to make 16-24 pizzas. Following the instructions, I made only 14. They came out huge. Go with the 20+, trust me. And, they aren’t cute. Trust me, they really 20140316_221420aren’t cute. The spices make them look a little green, but they taste great. I was surprised by how much they tasted like a pizza without being an actual pizza. The hubs even agreed, which is saying something since he was so skeptical of them from the start. Definitely try out this recipe, which could also make a great breakfast dish. And check out Paleo Parents for more kid-pleasing Paleolithic recipes.

I was not compensated for this review, nor was Buddy, although he probably wouldn’t mind a bone or two.




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