Breakfast Pizza

by Alexandra London-Gross on April 23, 2014

in Food, Recipe

I think I have a pizza problem. It’s called can’t stop, won’t stop. I met my breaking point with carbs this week, just couldn’t do it anymore. Granted, mission eat all the carbs turned into eat all the bread and cookies. Not the smartest decision I’ve made, but oh well. I was exhausted today which I fully attribute to all the sugar. I needed vegetables.

So back to paleo pizza we go. I was vacillating between eggs or pizza, knowing I didn’t have the fullest fridge to make anything great, but put the two together and your mind will be blown. Not going to lie, I ate the entire pizza myself. I guess its not that bad when you think of it being only 1/4 a head of cauliflower and two eggs. Plus it’s race week! I can eat whatever I want! (If only that were true.)

Paleo Breakfast Pizza

Paleo Breakfast Pizza

by Alex London-Gross

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (Serves 2 or 1 really hungry runner)


    • 1/2 cauliflower head
    • 1 egg
    • 2/3 cup almond meal
    • 1 tbsp nutritional yeast
    • 1/2 tsp garlic powder
    • 1 tsp dried parsley
    • 1/2 tsp salt + pepper


    • 1 tsp olive oil
    • 6 asparagus stalks, cut into 1 inch pieces
    • 1 cup kale, torn
    • 1/4 cup diced onion
    • 2 tbsp fresh parsley
    • 1/3 cup pizza sauce
    • 1/2 cup shredded mozzarella cheese
    • 2 eggs



    Preheat over and a pizza stone to 450F.

    Break the cauliflower into florets and “rice” in a food processor. Be sure to only pulse as long as necessary so the cauliflower doesn’t become watery.

    Add the cauliflower into a large mixing bowl and stir in all the ingredients. The crust should be pasty and wet. It will not be doughy but should form into a ball.

    Carefully spread the crust onto parchment paper into a thin layer. I had enough for two 10 inch crusts.

    Bake for 25 minutes, flip sides after 20 minutes if you can.


    Over medium, heat a small skillet with olive oil. Add the chopped onion and asparagus, saute until soft. Add the kale and cooked until wilted. Remove from heat.

    Once the crust is set, top with pizza sauce, vegetables and half the cheese. Bake for another 2-3 minutes until the cheese begins to melt.

    Carefully turn the oven to broil and crack the eggs on top of the crust. Broil for another 2-3 minutes. Turn off the heat top with the remaining cheese and allow to sit in the oven until the eggs are set (about 5 minutes).

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    Eggs and cheese and vegetables. I couldn’t be happier.

    This made enough for two crusts so I baked off the remaining on a cookie sheet and cut it into quarters. I’m planning on toasting it and topping with avocado later this week.

    Paleo Cauliflower Pizza


    Spiced Carrot Cake

    by Alexandra London-Gross on April 21, 2014

    in Food, Recipe

    Mission eat all the carbs is on a roll. I’m kind of convinced that all this sugar is making me a little crazier than usual but its only a few more days before I burn it all of. I also have to remember that eating all the carbs does not mean eating an entire loaf of bread in one sitting.

    I spent this Easter home in Charlottesville this year, the first I was without my family. I went on my last training run, took several naps, started packing and cleaning and organizing, and decided to make myself carrot cake. My mom makes the best carrot cake hands down. Its an old family recipe in handwriting I can barely read but its amazing. The not so amazing part is that its made with whole wheat flour, which means I haven’t had it in years. This didn’t turn out quite the same, but is still good. Some things will just never be the same (especially when you try to make them gluten-free and vegan).

    Spiced Carrot Bread


    Spiced Carrot Bread

    by Alex London-Gross

    Prep Time: 15 minutes

    Cook Time: 55 minutes

    Ingredients (serves 8)

    • 1/2 cup buckwheat flour
    • 1/2 cup gf all-purpose flour
    • 1/4 tsp xatham gum (if not included in flour)
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 tbsp cinnamon
    • 1/2 tsp all spice
    • 1/4 tsp nutmeg
    • 1/4 tsp cardamom
    • 1/4 tsp ground ginger
    • 1 1/2 cups shredded carrots
    • 1/3 cup chopped walnuts
    • 1/4 cup raisins
    • 1/4 cup crystalized ginger, cut into small pieces
    • 2 flax eggs
    • 2/3 cup coconut sugar
    • 1/2 cup coconut oil
    • 2 tbsp unsweetened almond milk (if needed)


    Preheat oven to 300F.

    In a large bowl, whisk together all the dry ingredients through ground ginger.

    In a medium bowl, cream the flax eggs, sugar and oil together until smooth. Add this mixture to the dry ingredients and mix to combine.

    Add the shredded carrots, walnuts, raisins and crystalized ginger. Mix well until combined. If the batter seems very thick and dry add almond milk as needed. The batter is thick and sticky, but should combine together.

    Add batter to a silicone or oiled loaf pan and bake for 50-60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan and cutting into slices. Store in the fridge in an air-tight container.

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    If you want the real carrot cake recipe call Madre. Its probably some super secret London (Kuharski?) recipe. But she’s hopefully not as crazy as her mom about hoarding recipes.

    Spiced Carrot Bread

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