Breakfast Pizza

Breakfast Pizza - Hot from oven

We are huge breakfast pizza fans in this house. We are fortunate to have our own chickens so our fridge is full of farm fresh eggs at any point in time. Friday’s used to be take-out pizza night. But in my journey to get the family eating healthier, cleaner and gluten free means coming up with some alternatives. Granted I don’t get my night off of cooking, but some things are worth sacrificing.

I’ve done this pizza umpteen times at least. Each time, I try a different crust. Before I was gluten free, this was easy. After I laid off the wheat, I would just scrape off the toppings for myself. But this didn’t seem fair. Besides, I’d like to see my family eat less wheat as well.

I have tried some gluten-free crusts with some success. I particularly like making a gluten free biscuit batter and baking it as a crust. But it does tend to fill the pizza pan. Put toppings on top and you could have a huge mess.

Last night I tried something completely different. Granted, there are many forms of this recipe on the interwebs, but I altered mine just a touch to fool even the wisest of the wise. I also made it while no one was looking. This helps. Te best thing about breakfast pizza for dinner, is much like regular pizza, you can make the toppings your own or whatever you have on hand. Try bacon, pork sausage, turkey sausage, chicken breast, etc. Or try any kind of veggie or cheese. You can even skip the cheese. It still tastes great!

I believe all pizzas need a sauce, so I created a dairy-free roux. But use any that you like. A cheese sauce will also work nicely if that is your thing.

By far, this was the best breakfast pizza ever, in my honest opinion. When the pizza disappears, it means the meal was a huge success!

Breakfast Pizza
Ingredients for a 12″ pie.
Crust:
1/2 head cauliflower, riced and cooked in microwave (About 2 cups cooked)
2 whole eggs
1 cup shredded Italian Blend cheese
1 tsp oregano
1 clove garlic
1/2 cup gluten free flour of your choice (may need to adjust)

Sauce:
2 Tbls Butter or ghee
2 Tbls Rice Flour
1 cup Rice Milk

Toppings:
8 eggs, lightly scrambled
Meat of your choice. I chose a nitrate free chicken sausage, cut into quarters and sliced.
1 small onion, diced.
4 oz mushrooms, chopped.
2 cups fresh spinach, chopped.
Shredded cheese of choice. I used the remaining shredded Italian cheese blend.

Directions:
Crust:

  • Preheat oven to 450°.
  • Rice the cauliflower in a food processor.
    1. Remove leaves and stem and cut into chunks.
    2. Place into food processor and pulse just until it resembles cous cous or broken rice.
    3. Spoon into a microwave safe bowl and cook on high for 8 minutes, stirring half way. Don’t add anything. Just check to be sure it isn’t browning or yellowing. If it is, remove it.
    4. While it cools a bit, slice and dice your toppings.

Note: I like to lightly saute my pizza toppings with my breakfast pizza. It just softens them up so that the pizza is easier to eat. Since I chose a pre-cooked chicken sausage this time, it just needs to be browned. If you are incorporating a raw meat, take this time to cook it fully in a saute pan. Reserve the spinach and toss it in after you remove the toppings from the heat.

  • After 10 minutes or so, combine the cauliflower, cheese, beaten eggs, oregano, garlic and add the flour bit by bit until it resembles a thick paste.
  • Grease a pizza pan. I used Coconut Oil. Don’t forget to do this, because this crust WILL stick. You can even use a piece of parchment paper, greased, because we will pre-cook the crust before flipping it and adding toppings.
  • Spread the paste in the pizza pan using a spatula. It will spread nicely! Get it as even as you can, then spray with coconut oil or olive oil or oil of your choice to help with browning.
  • Place it in the oven for 8-10 minutes. Err on the side of 8 minutes or less. This will bake quickly! When nicely golden, remove from oven and allow to cool a little. Reduce oven temperature to 400°.

Sauce:

  • Melt butter in a sauce pan over medium low heat. Slowly add flour and whisk at the same time until you get a thick, bubbly paste. Slowly incorporate the rice milk. It will resemble a roux, or a thick icing like consistency. Cook for a few minutes more, stirring constantly, until even in consistency and color. Remove from heat and set aside.

Assemble Pizza:

  • Using a spatula, gently peel up your pizza crust from the pan or parchment. Remove parchment and toss. Turn your crust upside down and return to the pan.
    Pizza crust, flipped

    Pizza crust, flipped.

     

Spread the sauce over the crust.

Spread sauce on crust

Spread sauce on crust

Then add your scrambled eggs.

Top with eggs

Top with eggs

Finally the sauteed toppings and the cheese.

Top with cheese

Top with cheese

Bake at 400° for 9-12 minutes until golden brown.

Breakfast Pizza - Hot from oven

Breakfast Pizza – Hot from oven

Serve your breakfast pizza with a salad or slaw. We are into slaw right now at our house. The kids love it and it is an easy way to incorporate vegetables into meals!

Breakfast Pizza-Sliced and ready to eat!

Breakfast Pizza-Sliced and ready to eat!

 

End Note: The next day, the kids asked me if there was any leftover pizza. Sadly, I had to tell them no. But I received confirmation that it was, in fact, the best breakfast pizza ever. And I haven’t yet told them what was in the crust!

3 Responses to Breakfast Pizza

  1. that looks delish to me! yum!

    Shannon at I Survived and Now I Run

  2. Laeli says:

    Oooh I like the idea of that! It’d be perfect for breakfast before a big day.

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