Gluten-Free Breakfast Pizza

On the menu this morning — gluten-free breakfast pizza. I’m in the process of finalizing the formulation for my gluten-free pizza crust mix (glutenada.com) and the final test was to create a thick crust pizza. My boys wanted a breakfast pizza so I happily obliged.

Our favorite pizza is ham and pineapple but being pizza-lovers, pretty much any toppings will do. I wanted to create a crust that would make a decent size pizza as well as a nice chewy crust. I’m not a fan of crisp crusts – I like mine to have a nice bite and chew. I think that this really helps in making the pizza appealing. I’d like my gluten-free pizza to be as close to the “real thing” as possible!

For the breakfast pizza, I stuck to traditional toppings: pizza sauce, cheese, eggs, bacon. You could also add things like mushroom, tomatoes, potatoes, and other standard omelette fillings. My frig is a bit bare at the moment so I didn’t have a lot of choice in toppings..

Breakfast Pizza

pizza crust of your choice (mine will be available this upcoming week at glutenada.com)
6 slices bacon, diced and fried until crispy
7 eggs, scrambled
cheese
pizza sauce

Prepare crust according to directions.

Spread with pizza sauce. You could also use gravy or alfredo sauce.

Sprinkle cheese evenly and top with eggs and bacon.

On top of this I added bouquet garni spice blend from Summit Spice & Tea Company. I like to use this blend in omelettes and other egg dishes. It imparts a heady aroma and flavor that makes fora nice combination with cheese and other fillings.

Bake according to directions and let sit for 10 minutes to cool. This step is important. The pizza will remain hot but will not fall apart and the toppings will stay on the crust rather than sliding off as a fresh-from-the-oven pizza is prone to.

Enjoy!