Hollandaise Shrimp Pizza

The same pigment that makes flamingos pink, is also in salmon and shrimp! It’s a carotenoid, called astaxanthin, which has powerful antioxidant effects.  Astaxanthin has been shown to be more powerful than Vitamins E and C and even CoQ10 at preventing cell damage and eliminating free-radicals, which can help to prevent diseases and aging and also speed up recovery from exercise-induced stress.

There are eggs in the crust, eggs and bacon in the sauce -  this pizza is Bacon & Eggs in disguise! It’s yummy at any time of the day and is fancy enough to serve guests.

Hollandaise sauce is a French Cuisine classic. Don’t let it scare you, though! Using the “Bain Marie” technique and consistent whisking makes it almost fool-proof.  

Pizza Crust Ingredients:

3 cups raw riced cauliflower (about 1/2 large head of cauliflower)

5 pasturd eggs

1/2 cup almond flour

1/4 cup coconut flour

1/4 cup psyllium husk powder

1 Tbsp maple syrup

1/2 tsp baking powder

1/2 tsp fine Himalayan sea salt

Make the Crust: Preheat oven to 325 degrees. Line a pizza pan or 12x18-inch sheet pan with parchment paper.

Place all ingredients in bowl of food processor and run 1-2 minutes, just until mixture is well combined, stopping mid-way to scrape sides of bowl.

Using a spatula, carefully spread batter evenly over the prepared pan and smooth the top. 

Bake for 30 minutes, turning the pan halfway. Remove from oven and let cool on pan 10 minutes before transferring, parchment paper and all, to wire rack to cool.

-makes 1 12-14” pizza crust or 1 sheet pan of flatbread (9 - 4x6-inch squares.

Note: Crust can be prepared ahead of time, cooled, and even frozen. Just make sure it’s completely thawed before you use it!


Topping Ingredients:

1 lb jumbo wild-caught shrimp, peeled, deveined and cooked

1 lb pastured bacon

1 leek, thinly sliced

2 cloves garlic, minced

3 pastured egg yolks

1/4 cup water

Juice of 1 lemon

1/2 cup butter, cut into 8 evenly-sized portions

pinch of fine Himalayan sea salt

pinch of ground black pepper

1/4 cup chopped flat-leaved parsley

Assemble the Pizza: Preheat oven to 325-degrees. Set pre-baked pizza crust on parchment-lined pan.

Prepare bacon/leeks: While still in the package, slice bacon into 1/2” cubes. Set medium skillet over medium heat. Add cubed bacon and cook until fat is released and bacon is starting to cook. Add the leeks and garlic and cook, stirring, until bacon is cooked (NOT crispy) and leeks are soft. Set aside to cool while preparing the hollandaise.

Prepare Hollandaise: Whisk egg yolks, water and lemon juice together in a small tempered glass (Pyrex) bowl.

Place 2 inches of water in the bottom of a medium saucepan. Place glass bowl containing egg yolks over the saucepan, creating a “Bain Marie” set-up.

Bring the water in the saucepan to a simmer over medium-low heat, and stir egg mixture with a whisk CONTINUOUSLY until it reduces by almost half and begins to thicken. 

Reduce heat to lowest setting. Whisk in the butter, one portion at a time, never stopping the whisk. When all butter has been whisked in, mixture should be thick and glossy.  Remove from heat

Stir the salt and the bacon/leek mixture into the Hollandaise sauce.

Spread the warm bacon Hollandaise sauce evenly over pre-baked and cooled pizza crust.

Top with shrimp. Season with salt and pepper, to taste. 

Bake pizza for 30 minutes, until edges of crust are deep golden brown and toppings are bubbling.

Remove from oven and sprinkle with parsley to serve.

-serves 6