Wednesday, June 26, 2013

Gluten Free Breakfast Pizza

I might need to change the name of this blog from Gluten Hates Me to Gluten Hates Me but I Love Pizza.

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Yesterdays Breakfast Pizza was totally unplanned. Honestly, it was the Gluten Free Margherita Pizza post I wrote. The more I looked through pictures of ooey, gooey mozzarella cheese….the more I wanted pizza for breakfast!

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I lined the outside of my Udi’s gluten free pizza crust with sliced roma tomatoes and red onion, basically creating a well in the center for my egg. I cracked my egg placing it in the center, and topped the entire pizza with thin slices of fresh mozzarella cheese.

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Timing the baking was pretty tough. I tried baking for 10 minutes at 375 degrees. The crust seemed ready, but the egg hadn’t really cooked at all. So I turned the oven on broil, and broiled the top for 5 minutes. But then the edges of the crust looked like they may burn, and the egg was nearly finished. So I turned the oven off, but left the pizza sitting in the hot oven for another 5 minutes. That seemed to do the trick!

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Fresh out of the oven, I topped the pizza with crumbled bacon. << That was a good idea!

And once I was ready to chow down, I spread avocado and the last of my homemade salsa on top.

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This was by far the biggest breakfast I’ve eaten in a LONG time! I wasn’t hungry again until well after lunch time, and even then I only wanted a fresh juice. I finally actually felt hungry around 5pm, so I had a quick smoothie before Zumba.


Happy Wednesday!