Recipe: Gluten Free Breakfast Pizza
Gluten free breakfast pizza – we just finished eating this and it was so good. Why, you ask? Well, last night the plan was to make pizza, however, a bit of a hic-up in our guest room set us back. Yes, the guest room was done, however, we decided to update the baseboard and do some crown moulding in the room. The problem? We painted the room beige when we move in back in November 2011, yet we never took the trim off; and who does? So, when we went to put up the crown moulding you could see the bright teal and brown from the previous coast of paint. Gross. So, time to repaint the room. White it is! What does this have to do with dinner? Well, since we were painting I had no time to cook dinner…but I had time to make breakfast and that’s where we land – this gluten free breakfast pizza.
Let’s get started.
Ingredients
- Bob’s Red Mill Gluten Free Pizza Mix (plus ingredients listed to make)
- 1/4-1/2 cup of water
- 3-4 off the vine tomatoes
- 1 tablespoon of garlic
- 1/2 teaspoon of oregano or Italian seasoning
- 1-2 tablespoons of olive oil
- 250 grams of high quality pizza mozzarella cheese
- 3 eggs
- 100g of bacon (I used shaved smoked turkey)
- 1 tablespoon of cornmeal
First up, gather your ingredients. Then, activate the yeast.
Tips
The recipe says to mix the dry into the wet, I do it the other way around. The part that makes this recipe great is the extra water you need – add in an extra 1/4-1/2 cup of water. I’d start with one or two tablespoons at at time. I think I usually add just over 1/4 of a cup, yet I’ve been known to get heavy handed and add a bit too much and it still turns out well.
At this point I divide the dough in half and place each half on a piece of plastic wrap and let it sit for 20 minutes. Then I make one and put one in the fridge. It’ll last in the fridge for 3-4 days.
Sauce Time
Okay, now that you’ve got your dough made, let’s get going. Set the oven to 410 degrees.
Take your tomatoes and cut them into quarters. Drop them into your Vitamix and add the garlic, oregano and the olive oil (just start with 1 tablespoon). Mix on high. It should blend well. If it needs a bit more moisture, which happens if your tomatoes aren’t that ripe, then slowly add in more olive oil. Once it’s blended, put on a small pot on the stove to bring to a small boil and then take off the heat.
Time to shred the cheese while the sauce is cooking.
You’ll need half of the mozzarella block, so 250g.
Roll the Crust
Time to roll out the crust. This part took me some creative ways to figure out. Bob’s Red Mill suggests using your hands that have water on them – no, don’t do that.
Roll out the curst between two sheets of plastic wrap. It’s so much easier to manage and lift onto the pizza pan.
I’ll admit, it took me a few pizzas before I got really good at eyeballing the size of the dough.
Sprinkle the pizza pan with the cornmeal before you put the dough on the pan – mine is this awesome Le Creuset cast iron pizza pan that I got from my in-laws this past Christmas, get it if you make a lot of pizzas, or just get it and then make a lot of pizzas! haha.
When you’re ready to put the pizza dough on the pan, take off one layer of the plastic wrap. Then, us the other layer to lift the pizza and lay it down on the cornmeal crusted pan. Then, remove the other layer of plastic. Now, if needed, you can use a wet finger to push the dough around if there’s a spot that’s open. Just mush it around.
Bake Up
Bake the curst only for 9–10 minutes, turing half way through.
While that’s happening, get the 100g of meat and 3 eggs ready.
Then, top with the sauce and cheese. Put the pizza back in the oven for 4 minutes until the cheese starts melt. Then, take the pizza out of the oven and top with 3 cracked eggs and 100g of meat. Bake for an additional 9-10 minutes.
Done
Time to eat up!
Happy Friday and have a great weekend.
Recipe
Gluten Free Breakfast Pizza
Ingredients
- Bob's Red Mill Gluten Free Pizza Mix plus ingredients listed to make
- 1/4-1/2 cup of water
- 3-4 off the vine tomatoes
- 1 tablespoon of garlic
- 1/2 teaspoon of oregano or Italian seasoning
- 1-2 tablespoons of olive oil
- 250 grams of high quality pizza mozzarella cheese
- 3 eggs
- 100 g of bacon I used shaved smoked turkey
- 1 tablespoon of cornmeal
Instructions
- First up, gather your ingredients. Then, activate the yeast.
- The recipe says to mix the dry into the wet, I do it the other way around. The part that makes this recipe great is the extra water you need - add in an extra 1/4-1/2 cup of water.
- Divide the dough in half and place each half on a piece of plastic wrap and let it sit for 20 minutes.
- Set the oven to 410 degrees.
- Quarter tomatoes and drop them into your Vitamix and add the garlic, oregano and the olive oil (just start with 1 tablespoon). Once it's blended, put on a small pot on the stove to bring to a small boil and then take off the heat.
- Shred the cheese while the sauce is cooking.
- Roll out the curst between two sheets of plastic wrap. It's so much easier to manage and lift onto the pizza pan.
- Sprinkle the pizza pan with the cornmeal before you put the dough on the pan.
- Take off one layer of the plastic wrap. Then, us the other layer to lift the pizza and lay it down on the cornmeal crusted pan. Then, remove the other layer of plastic.
- Bake the curst only for 9-10 minutes, turning half way through. Then, top with the sauce and cheese. Put the pizza back in the oven for 4 minutes until the cheese starts melt. Then, take the pizza out of the oven and top with 3 cracked eggs and 100g of meat. Bake for an additional 9-10 minutes.
- Done - time to cut and eat up!
