Wednesday, March 30, 2016

Pizza Egg White Scramble

Who doesn't love pizza?  Really, come on??

Actually, I didn't love it as a kid.  But that's because at that point in time there weren't too many good pizza joints in our small town and the place my parents ordered from always had 'cheese warts', as I called them.  I now realize they simply burned the cheese because they cooked the pizzas too long.  I hated it so much, I generally peeled off the toppings altogether and just ate the crust...the white crust, because no one heard of whole grain crusts or any other kind of crust back then.  Also, I had to eat the toppings my parents liked, including green peppers and mushrooms.  I continue to dislike green peppers on pizza to this day, and I despised mushrooms as a kid.  Geez, no wonder I wasn't a big fan!

Now I adore pizza, but I almost always make it homemade.  My favorite crust is using a combination of plantain, flax eggs, chickpea flour and konjac powder.  Its really good, honestly, and so much healthier than a white crust!! If you think ordering gluten-free is healthier, you are most likely mistaken as most pizza places just use white rice flour-based crusts, which are no healthier than white wheat.

In this recipe, you get all the yummy flavours of pizza, without a crust at all.  But this is so flavourful and satisfying due to all the protein and fibre, I promise you won't miss it!  You can make this for a hearty breakfast, lunch or even dinner!

I used vegan pepperoni and kale for this version, but you can throw in whatever your favorite pizza ingredients are.  If you wanted to add some carbs to this meal, you could stuff some of it into a whole grain wrap, or serve it over a baked potato.

Pizza Egg White Scramble

1 cup egg whites
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tsp pizza seasoning (or Italian seasoning or dried oregano)
1 kale, chopped, tough stems removed
Veggie pepperoni (optional)
1/2 can tomato paste
30g mozzarella cheese (amount in a cheese string), shredded or diced
Crushed red chili flakes, to taste (optional)
1 tsp konjac powder*(optional)

Saute kale, garlic and seasonings in vinegar until kale has wilted.  Add in veggie pepperoni or whatever other ingredients you want to add and heat through.  Stir in tomato paste and season to taste.

Pour eggs into a non-stick pan over cook over medium heat.  Sprinkle konjac powder over top.  Once eggs start to cook, add in your kale/toppings mixture.  Sprinkle cheese over top and cover until cheese melts. Serve immediately.

*Will prevent eggs from getting watery from adding lots of veggies.

The photo is the entire recipe, which for me is a single serving.  If you can't eat as much as I can, its 2 servings. Wimp!

I've shared this recipe with Vegetarian Mamma's Gluten-Free Friday.

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