From the June/July 2018 issue
Serves 4


For the crust:

  • 1-1/2 cups Otto’s Naturals Cassava Flour
  • 1 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 large egg
  • 5 TBSP coconut oil, melted
  • 3 TBSP hot water

For topping:

  • 1/2 cup prepared pesto
  • 8 slices bacon, cooked and chopped
  • 1 medium tomato, thinly sliced
  • 4 eggs, fried (or cooked any style)
  • 1/4 cup fresh basil, thinly sliced
  • Black pepper, to taste


  1. Preheat the oven to 425ºF.

Make the crust:

  1. In a large bowl whisk together the cassava flour, salt, onion powder, and garlic powder.
  2. Add the egg, oil, and water. Stir or knead to form a smooth dough.
  3. Place the dough between 2 sheets of parchment paper and roll out to about 1/4-inch thick.
  4. Transfer the dough, parchment paper and all, to a baking sheet. Remove the top sheet of paper.
  5. Bake for 13-15 minutes until lightly browned.
  6. Spread the pesto on top of the crust. Layer on the bacon, tomatoes, eggs, and basil. Sprinkle with pepper and serve.