Keto Breakfast Alternative: Bacon Pizza!

Keto Breakfast Alternative: Bacon Pizza!

Keto Breakfast Alternative: Bacon Pizza!

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breakfast the same-old same-old same-old all the time especially on keto we got bacon we got eggs we got the usual stuff okay so why can’t we just have a little bit more fun with it get a little bit more creative you always see me in a scientific light right I’m always doing these videos breaking down science well today I want to take it into the kitchen in a little bit more of a fun way and I’m gonna show you a really really simple keto breakfast that you can make it’s gonna blow your mind we’re talking keto breakfast pizza but there’s a specific order of operations you’ve got to follow in order to make this thing work you can make it into a panini or you can leave it as a pizza so let’s go ahead and let’s dive right in I’m gonna break down how to make it and I’m gonna give you the nitty gritty fun facts surrounding the science and the physiology as well you’re tuned in to the Internet’s of leading performance nutrition and fat loss channel new videos every single Tuesday Friday and Sunday at 7 a.m. Pacific time and a bunch of other videos throughout the week as well go ahead and hit that subscribe button if you haven’t already and then please hit that Bell icon because that’s gonna allow you to get notifications whenever I go live or just whenever I post a new video which is almost every single day these days all right let’s get right into cooking so the first thing that I’ve got is I’ve got three organic cage-free eggs very important that you go for high quality omega-3 eggs spend the extra couple bucks I promise you it’s gonna be worth it then you’re going to notice what I’m doing is I’m using two full eggs but then I’m using just the yolk of the third egg what I’m trying to do is get a better fat to protein ratio believe it or not and I’ve talked about this in other videos the whites are actually a pretty inflammatory part of the egg you see that’s the part that has a lot of the things that can cause a bit of chaos in your body that essentially is the placenta the placenta carries a lot of the nutrients and a lot of the things that the chicken ate the yolk is just the fat in pretty much protein so let’s get more of the yolk so you know go ahead and scramble this up now when you scramble it up we want to make sure that we’re scrambling it as finely as we possibly can we’re not trying to leave big chunks because eventually we’re gonna lay this over the pizza so we want to make sure that we’re kind of chopping enough as we scramble it now what I’ve used to cook the eggs in is actually bison tallow you don’t have to use this you can use coconut oil you can use you know butter if you really want to I prefer tallow because it makes it it gets a well-rounded flavor but also talk about a good-quality fat and bison tallow is super super high quality when it comes down to the omega-3 profile because bison is not it’s specific regulation by the government where it has to be fed grass it can’t be fed grain and soy and things like that so just a safe bet okay then once I’ve got that all squared away I’m gonna go ahead and I’m gonna set the eggs aside okay I’m gonna put them on a separate plate leave them the because I’m gonna come back to them in a minute now all the while I have a pizza crust in the oven okay I have a cauliflower crust pizza big fans of these guys you’ve seen me all over Facebook because I’m on their advisory board so cauliflower foods has a great plant-based crust that doesn’t have dairy and doesn’t have any inflammatory ingredients it’s really simple we’re talking cauliflower we’re talking a couple other basic ingredients like some almonds and some herbs super simple stuff so the reason I want that is the estrogen modulation first thing in the morning I don’t want a bunch of grains I don’t want a ton of almond flour I don’t want a ton of cheese so if you guys are interested there is a link down below if you want to get these crusts and I’ll link out and explain a little bit more as we go but the special discount down in the description okay so once I pop that in the oven I’m gonna let that sit in the oven for about I don’t know 15 minutes and we’ll get to that in a second but in the meantime I’m gonna go ahead and put some bacon in a pan you can use turkey bacon you can use regular bacon you can use thinner slices of pork belly if you really wanted to make it thick but I recommend trying to go as thin as possible because you’re gonna need it so the pizza doesn’t end up too heavy later on you want to cook it enough so that it’s of course cooked but then you want to still be flexible because eventually what we’re gonna do is we’re gonna weave it onto the pizza so let it still be flexible and just be careful with the kind of bacon that you pick get one that doesn’t have a bunch of preservatives and stuff in it so then once I’ve got the bacon totally cooked up I’m gonna put that aside and then I’m gonna go ahead and I’m gonna grab the cauliflower crust out of the oven okay now you want to get it as crispy as you possibly can simply because again we’re going to cut it we want it to be sturdy okay then what we’re gonna do is we’re gonna go ahead and we’re gonna take some almond cheese I recommend almond cream cheese like Kate Hills got a really good one you’re gonna spread that on just a couple of tablespoons spread it on the pizza and you want a thin layer of this you want to kind of melt a little bit and then you’re gonna take a different kind of almond cheese some kind of vegan cheese that’s shredded and you’re gonna mix that into it a little bit more so this is gonna give it a little bit more consistency and give it just a nice gooeyness without just having it be complete cream cheese then you want to go and you want to take your eggs that you already cooked up I recommend chopping them up a little bit more after they are cool down a little bit so that easy to chop so go ahead and use a knife chop them up a little bit get them as fine as you can and then you’re gonna sprinkle that and layer it down on the crust when you layer it down on the crust you want it to kind of mix in with the cheese okay you’re looking to just as flat as possible now an optional thing if you wanted to you go ahead and add some pico de gallo this is totally optional a little bits of salsa here and there just adds a little bit of flavor a little bit of depth if you like that now the fun part okay we take the bacon and we actually start weaving it on to the pizza the whole idea behind the weaving is just first of all it looks cool but second of all it allows you to get more surface area of that bacon in this case we’re using good quality bacon it’s gonna taste really good we’re talking like the first legit breakfast pizza for keto so go ahead and weave those suckers on and then I mean you have your end result is a nice breakfast pizza right then and there okay you could go ahead and add some sour cream to it if you wanted to but one of the things that I like to do is actually cut it in half and then fold it over and usually if you’ve actually cooked the crust hard enough you’re gonna be able to fold it over without a problem so fold it over and once it’s cut and then you actually have more of a panini it’s more of a breakfast sandwich so you need it as a pizza or eat it as a panini sandwich style thing and honestly that’s kind of the benefit of using these cauliflower crust especially the plant-based ones is they’re sturdy most of them end up soggy or they have a bunch of other ingredients in there that add up the carb count a ton so these guys are awesome and again I’m on their advisory board so not only do you support them but you help support some of the things that I work on if you check them out so down in the description you can check them out and you can get a special discount on these plant-based cauliflower crests so definitely don’t want to miss out on that if you want to try making this pizza so there we have it this thing tastes amazing but texture in your mouth it’s the perfect combination of crunchy soft crunchy again and gooey it’s it’s amazing what happens inside your mouth with it simply because the crust is crunchy the bacon adds a crisp but then the cheese kind of gives it almost a bounce texture and then the cheese makes it gooey I mean it’s all these textures in one but it’s like you’re eating all the good parts of a breakfast and you get that just in one mesmerizing taste so really powerful stuff so this is what we want to do this is how we want to be launching our day off when we’re starting a ketogenic diet or just having some fun with it if you like videos like this and you like these recipe style videos please post down in the comment section happy to more like things and again big thanks again to cauliflower food and make sure you check them out found in description see you all in the next video

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Keto Breakfast Alternative: Bacon Pizza!

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Keto Breakfast Alternative: Bacon Pizza! – Thomas DeLauer

Ingredients:
-2 whole eggs
– 1 extra yolk
Note: May not use all the egg on the pizza
– Chop up eggs as finely as possible so no giant clumps
– Add a half tea spoon of salt:
Don’t add salt till the end or you’ll denature the eggs
– Add 3-4 tablespoons of vegan cream cheese and spread on crust
– Add a quarter cup of vegan cheese and mix in alongside the cream
cheese, making a layer at the bottom
– Add pico to your liking
– Weave bacon over pizza
Optional: Bison Tallow to cook with (~1 tablespoon in pan)

Breakfast. The same old, same old, same old all the time especially on keto. We got bacon. We got eggs. We got the usual stuff. Why can’t we just have a little bit more fun with it? Get a little bit more creative. You always see me in a scientific light, right? I’m always doing these videos breaking down science. Well, today, I want to take it into the kitchen in a little bit more of a fun way. I’m going to show you a really, really simple keto breakfast that you can make. It’s going to blow your mind. We’re talking keto breakfast pizza, but there’s a specific order of operations you’ve got to follow in order to make this thing work. You can make it into a panini or you can leave it as a pizza.

The first thing that I’ve got is I’ve got three organic cage-free eggs. Very important that you go for high quality omega-3 eggs. Spend the extra couple bucks. I promise you, it’s going to be worth it. You’re going to notice what I’m doing is I’m using two full eggs, but then I’m using just the yolk of the third egg. What I’m trying to do is get a better fat to protein ratio. Believe it or not, and I’ve talked about in other videos, the whites are actually a pretty inflammatory part of the egg. You see, that’s the part that has a lot of the things that can cause a bit of chaos in your body. That essentially is the placenta. The placenta carries a lot of the nutrients in a lot of the things that the chicken ate.

The yolk is just the fat and pretty much protein. Let’s get more of the yolk. Go ahead and scramble this up. Now when we scramble it up, we want to make sure that we’re scrambling it as finely as we possibly can. We’re not trying to leave big chunks because eventually we’re going to lay this over the pizza. We want to make sure that we’re kind of chopping it up as we scramble it. Now what I’ve used to cook the eggs in is actually bison tallow. You don’t have to use this. You can use coconut oil. You can use butter if you really want to. I prefer tallow because it makes it… It gets a well-rounded flavor, but also talk about a good quality fat.

Once I pop that in the oven, I’m going to let that sit in the oven for about, I don’t know, 15 minutes. We’ll get to that in a second. But in the meantime, I’m going to go ahead and put some bacon in a pan. You can use turkey bacon. You can use regular bacon. You can use thinner slices of pork belly if you really wanted to make it think, but I recommend trying to go as thin as possible because you’re going to need it so the pizza doesn’t end up too heavy later on. You want to cook it enough so that it’s, of course, cooked, but then you want it to still be flexible because eventually what we’re going to do is we’re going to weave it onto the pizza. Let it still be flexible.

You want it to kind of melt a little bit and then you’re going to take a different kind of almond cheese. Some kind of vegan cheese that’s shredded and you’re going to mix that into it a little bit more. This is going to give it a little bit more consistency and give it just a nice gooeyness without just having it be complete cream cheese. Then you want to go ahead and you want to take your eggs that you already cooked up. I recommend chopping them up a little bit more after they’ve already cooled down a little bit so they’re easy to chop. Go ahead and use a knife.

Go ahead and weave those suckers on. I mean you have… Your end result is a nice breakfast pizza right then and there. You could go ahead and add some sour cream to it if you wanted to, but one of the things that I like to do is actually cut it in half and then fold it over. Usually if you’ve actually cooked the crust hard enough, you’re going to be able to fold it over without a problem. Fold it over and once it’s cut and then you actually have more of a panini. It’s more of a breakfast sandwich. You eat it as a pizza or eat it as a panini sandwich style thing. Honestly, that’s kind of the benefit of using these Califlour crust especially the plant-based ones because they’re sturdy.

Again, big thanks again to Califlour Foods and make sure you check them out down in the description. See you all in the next video.

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