serves 4
- 1 cauliflower frozen pizza crust (if you cannot tolerate cauliflower, us a low carb wrap)
- 3 slices of lower-sodium turkey bacon OR 2 slices lower-sodium regular bacon OR 4 tbsp bacon bits (real bacon, cooked down)
- 2 tbsp olive oil
- 1 medium chopped onion
- 1 chopped medium red bell pepper
- 1/4 tsp black pepper
- 1/4 tsp
- 1 cup spinach, chopped
- 2 large beaten eggs
- 3 large egg whites or prepared equivalent
- 2 green scallions, chopped
- 1 cup cottage cheese, divided
- Cook bacon according to package instructions (with bacon bits, toast off in a pan)
- Let cool, then tear or chop into pieces as needed
- Set aside.
- Preheat oven to 425 degrees F.
- Meanwhile, sauté onions, peppers, and collard greens in olive oil over medium-high heat until softened, 10 minutes.
- Add chopped spinach.
- Stir to incorporate and cook until wilted.
- In a bowl, beat eggs and egg whites.
- Into the same sauté pan with the onions and peppers, add eggs and mix them into the vegetables.
- Cook until they are softly scrambled, meaning they are not fully cooked.
- They will finish cooking in the oven.
- Remove from heat and add turkey bacon pieces and ½ cup cottage cheese.
- Mix well.
- Remove the Crust from the freezer and spread the cottage cheese on like you would a pizza sauce. (if using the low-carb wrap, freeze it first, after dividing them apart)
- Spread to the edges for the best flavor.
- Spread the egg mixture over the cottage cheese.
- Sprinkle scallions evenly over the pizza.
- Bake directly on the oven rack for 15 minutes, or until the crust is crispy.