Ingredients

• 1 ¼ cups Paleo Baking Flour
• ¼ tsp Salt
• ⅛ tsp Baking Soda
• 2 Eggs
• 2 Tbsp Water
• 2 Tbsp Oil

• 2 Tbsp Maple Syrup, plus extra for drizzling
• 12 oz Thick-Cut Bacon, cooked and rough chopped, fat reserved
• 8 oz Pork Breakfast Sausage, crumbled and cooked
• 1 cup diced Red Bell Pepper
• ⅓ cup thinly sliced Red Onion
• 4 Eggs
• Salt and Pepper to taste

• 3 Egg Yolks
• 1 Tbsp Water
• 1 Tbsp Lemon Juice
• 3 Tbsp Bacon Fat, melted and cooled
• ⅛ tsp Salt

Instructions

1. Preheat oven to 350°F and set aside a baking sheet or pizza pan.
2. In a small bowl, combine flour, salt and baking soda. In a large bowl, whisk together eggs, water and oil. Add flour blend and mix thoroughly. Let rest for 5 minutes.
3. Roll out and shape dough between two pieces of oiled parchment paper. Remove and discard top piece of parchment and slide bottom parchment and crust onto the baking sheet or pizza pan.
4. Bake for 5 minutes, then remove from oven.

1. Brush maple syrup over the top of the par-baked crust. Layer cooked bacon, cooked sausage, red bell pepper and red onion over the crust, then crack eggs over the top. Bake until the yolks are just set, 15–20 minutes.

1. While the pizza bakes, whisk together egg yolks, water and lemon juice until frothy, then pour into a skillet set over medium-low heat. Whisk vigorously until the mixture begins to tighten. Whisk in cooled bacon fat, 1 tablespoon at a time, until the sauce is silky, thickened and doubled in volume. Immediately remove from heat and reserve.
2. When yolks have set, remove pizza from oven, season with salt and pepper and drizzle with hollandaise sauce and additional maple syrup, if desired.