Food Friday: Zucchini Breakfast Pizza ⁠

Change up your breakfast routine with this Metabolic Balance-friendly recipe. This Zucchini Breakfast Pizza is a great way to make sure you get veggies in all three meals a day!⁠

Zucchini is packed full of nutrients and antioxidants, and its mild flavour makes a great base for any topping of your choice. This recipe is easily customizable to fit your individualized meal plan and preferences. ⁠

Serve with a dollop of yogurt or on its own. A great recipe to serve as brunch or make it ahead to enjoy all week long. ⁠

Ingredients – makes 2 pizzas

  • 2 zucchini, grated and excess moisture squeezed out
  • 2 organic free-range eggs
  • 3 tablespoons coconut flour
  • 1 tsp Italian herbs
  • 1/4 tsp Celtic sea salt
  • Toppings of choice – ex. tomatoes, eggs, sliced asparagus, parmesan cheese
    *use what fits your Metabolic Balance food list*


  1. Line a baking tray with parchment paper. Preheat oven to 350 degrees.
  2. Combine ingredients and form into a pizza on your parchment-lined baking tray. Bake for 8 minutes.
  3. Take the tray out of the oven and add your toppings of choice. Bake for another 5-10 minutes until cooked through and slightly crispy on the bottom.

Recipe adapted by Dr. Mary Choi.