Deep Dish Breakfast Pizza – CrossFit Series



This is one of my favorite make-ahead breakfasts. This aired just after the new year in The CrossFit Journal, and the CrossFit Youtube Channel. I got to work with my buddy @MarzMedia and we did a good job upsetting people by calling this oversized frittata a deep-dish pizza! Oh well, they’ll get over it…

This one is Zoned out and makes eight, two-block slices. I recommend makeing a few of these every month, wrapping them in individual slices and freezing them. I keep my Paleo Bank Account stocked with these and Bacon Berry Muffins as my prepared breakfast options. Other than that, I like to stick with chorizo and eggs with guac and fruit, but I sometimes mix it up with an egg sandwich, where I’ll use a real english muffin. Yikes!

We are loving living in Truckee! We miss our friends of the South Bay, but do not miss the traffic or abundant stop lights 🙂

The Bro started his first day at his new school yesterday and The Jo starts his first day of Preschool tomorrow. He is excited, but worried that his new friends might not like his shirt! I don’t know where he gets this stuff, but has already been attending his imaginary preschool for a few weeks now 🙂

I am in the first stages of setting up the Paleo Test Kitchen, which I’ll document as it transpires. I will be making pre-made Paleo meals among other things. We’ll have a store front, cooking classes, in-person nutrition coaching and a ton of fun!

I’ll leave you with a quote that I saw painted on the wall at Truckee Elementary this morning, “The true meaning of life is to plant trees under whose shade you do not wish to sit.” – Nelson Mandela

“Keep It Paleo!”

Your Pal,

Paleo Nick

This guy’s dad

Deep Dish Breakfast Pizza

Ingredient List:

  • 1 Pound Hot Italian Sausage
  • 1 Large Onion, diced
  • 3 Poblano Peppers, diced
  • 3 Yams, roasted and roughly chopped
  • 3 Cups Mushrooms, sliced
  • 2 Cups Black Olives, sliced
  • 3 Large Roma Tomatoes, diced
  • 10 Whole Eggs or 20 Egg Whites
  • Kosher Salt to taste
  • Olive Oil as needed

Preparation Instructions:

  1. Heat a 14-in cast-iron skillet over medium-high heat.
  2. Add Italian Sausage in small chunks and cook until done, then remove from pan. (Use a little olive oil if necessary, but rendered fat should be a sufficient cooking agent.)
  3. Add onions, a touch of olive oil, poblano peppers and some salt and cook for 5 minutes, stirring occasionally. 
  4. Add yams and mushrooms and lightly salt again. Cover pan with a lid or piece of aluminum foil and cook 5 minutes longer.
  5. While veggies are cooking, crack eggs into a bowl and whisk until uniform.
  6. Remove lid from pan, add sausage, olives and tomatoes. Stir well, and add eggs and cover again.  
  7. Cook until eggs are set, then remove lid/foil and broil the top side in the oven in order to dry it out and brown it slightly.
  8. When finished, place a piece of parchment paper over the top, place an inverted sheet pan on top of that, and invert the skillet and pan together. Place on a counter and remove the skillet from the top.
  9. Slice and eat immediately, or allow to cool completely, then slice, portion, wrap and freeze/refrigerate. 

“Keep It Paleo!”

Zone Breakdown:

Proteins: (20)

1 pound of sausage cooks down to about 10oz which yields about 10 protein blocks.

We also have 10 Whole eggs or 20 egg whites, and with one egg or two egg whites equaling one protein block, we have 10 blocks or protein from eggs.

Carbohydrates: (16)

One onion chopped up yields about 2 cups. 2/3 of a cup of raw onions yields 1 block, therefore we have 2.5 blocks from one onion.

Using three poblano peppers, we are going to count this as 1/2 block.

We say that about one yam equals about three blocks, therefore using three yams, we will get about 9 blocks from them towards our carb total.

4 cups of mushrooms equals one block, and since we are using three cups, we will have ¾ of a block of carbs from mushrooms.

3 Large Roma tomatoes diced up will each fill about one cup so therefore we have three cups total. With one cup equaling one carb block, we therefore have three blocks from tomatoes.

Fats: (8+)

We have 2 cups of Black Olives. One cup of diced olives holds 4 block of fat, therefore we have 8 fat blocks from olives.

We will use olive oil as needed. One Teaspoon of olive oil holds 3 fat blocks, so add it into your total count.

Balancing Act:

We have a little more protein than we do carbs, but close enough that you can just add one block of veggies or fruit after the meal to make up the block. As for the Fats, they will balance out as you add your olive oil. Just make sure you keep track of what you add so you don’t overdo it.


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