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Brunch Pizza With Herb Scrambled Eggs

by Livestrong_Recipes  |  Oct 17, 2018

Brunch Pizza With Herb Scrambled Eggs
Photo Credit: Jackie Newgent
  1. PREP
  2. 20 m
  • COOK
  • 25 m
  • 45 m

Pizza for brunch? Absolutely! Or have it for breakfast, lunch or dinner. It’s basically like eating scrambled eggs and toast — just in a much more intriguing form. This pizza is definitely one of the most innovative ways to enjoy high-quality protein for breakfast.



  • 3 medium scallions
  • 8 Free Range Large Eggs
  • 1/4 cup Plain Unsweetened Almondmilk
  • 1/2 tsp Sea Salt
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cups Grape Tomato
  • 1 tbsp tarragon, fresh
  • 1 1/2 tbsp Whole Wheat Pastry Flour (100% Stone Ground)
  • 1 lb Whole Wheat Pizza Dough


1 Place a stick-resistant large baking sheet, pizza pan or pizza stone in 500°F oven to preheat.
2 Meanwhile, thinly slice scallions, separating white and green parts. in a large bowl, whisk together eggs, almond milk, and salt. Heat 1 tablespoon of the oil in a large stick-resistant skillet over medium. Add tomatoes and white part of the scallions and sauté until tomatoes are heated through, about 5 minutes. Add the egg mixture, green part of the scallions, and tarragon (or basil), and cook while gently stirring until slightly runny scrambled eggs form, about 2 1/2 minutes. Transfer to a separate, clean, non-heated skillet; set aside.
3 Lightly flour a clean kitchen surface. Shape dough with a rolling pin into a 12-inch round crust. Fold and press in edges to create an 11-inch crust with thicker rims.
4 Carefully transfer the prepared dough to the preheated baking sheet. (Hint: Gently fold dough in half, then unfold onto the baking sheet.) Quickly brush with the remaining 1 tablespoon oil. Poke the crust several times with fork tines.
5 Bake crust 10 minutes. Evenly top with the slightly runny egg mixture and bake until eggs are firm and crust is crisp and brown, about 7 more minutes.
6 Adjust seasoning, slice into 4 pieces, and serve.