I’m really excited to give you this new recipe for gluten free breakfast pizza..
I’d thought that I had exhausted the breakfast possibilities, but really breakfast can be much more interesting than just eggs and pancakes.
You can have pizza for breakfast.
Honestly, what could be better?
I was delighted with the flavor of this pizza. I’m usually not big on cooked eggs (I hate keesh), but the spinach, yeasty dough, and cheese toned the eggs down and made them delicious. The dough had extra great flavor after chilling overnight in the fridge. Make this for breakfast, or even lunch or dinner. Who says that you can’t have eggs late in the day?
You can do whatever you want with this pizza. Add bacon or sausages, more greens, a different kind of cheese, different spices, anything. Just get creative and make something amazing.
- THE DOUGH
- -Wet Ingredients-
- 1 teaspoon apple cider vinegar
- 1 tablespoon melted butter or olive oil
- 1 egg
- ½ cup warm water, plus two tablespoons
- -Dry Ingredients-
- ¾ cup rice flour
- ¾ cup cornstarch
- 1 tablespoon yeast
- 3 tablespoons milk powder
- 1 teaspoon xanthan or guar gum
- Pinch salt
- 1 tablespoon sugar (or honey)
- THE NIGHT BEFORE:
- In the bowl of your electric mixer, combine all of the wet ingredients.
- Combine the dry ingredients in a smaller bowl.
- Turn the blender on medium speed and pour the dry ingredients into the wet ingredients. Blend for about 1 minute, then let set for one minute.
- While the dough is setting grease a pizza pan (I used a pizza stone) with butter or oil and then sprinkle with cornmeal (optional—this adds a nice crunch). If you want a pretty thick pizza, use a pan only about 12” wide. If you want something a little thinner, go for a bigger pizza pan. You could use a cookie sheet too.
- Blend the dough for another minute and then coat your hands heavily with cornstarch. Put the dough in the center of the prepared pan and flatten a little bit. Sprinkle well with more cornstarch, then use a rolling pin (or your hands if you don’t mind wet dough) to roll it out over the pan. Leave about an inch of extra room on all sides.
- Put more cornstarch on your fingers, then roll the edges onto themselves.
- Cover loosely with plastic wrap or wax paper, then leave it in the refrigerator overnight.
- THE NEXT MORNING:
- Remove the pizza crust from the refrigerator and put it in the oven on WARM for about 20 minutes. If you don’t like your eggs well-cooked, you’ll want to pre-cook the pizza crust on 350 degrees F for about 10-15 minutes before adding the toppings.
- Remove the pizza crust from the oven once you’re ready to add the toppings.
- As I said above, you can do whatever you want for toppings. I kept things pretty simple for mine:
- First I sprinkled on a bunch of spinach leaves, along with some dried whole rosemary leaves, some salt and pepper, and a little bit of dried minced onion.
- I wanted to try it with the eggs both beaten or unbeaten, so out of the four eggs I put on the pizza, two of them were beaten and the other two I just broke right over the spinach. We ended up preferring the beaten eggs, partly because we don’t like whole egg yolks and partly because the whole egg yolks got a little rubbery with cooking so long. So if you’re making the pizza with unbeaten eggs it would probably be a good idea to precook the crust.
- After adding the eggs I sprinkled it lightly with Dubliner cheese (which has really good flavor with the eggs. However, you could use cheddar or mozzarella), and on top a little bit of Parmesan cheese.
- After adding the toppings, cook the pizza at 350 degrees F for about half an hour, until the crust is lightly brown and the eggs are cooked.
Nancy Meister says
I read your story in Mary Jane’s Farm. I am 65 years old and I also have many family members that are celiac’s . Over 10 years ago our third son was finally diagnosed as a celiac. He had been sick all his life and the doctor’s never could figure it out. The year before he got married he was so sick, I was so worried, I scheduled a upper and lower GI for him. When the Dr. told me what he had, I had never heard of this disease before.
I immediately went to the health food store and purchased a gf cookbook and ing. and started him on a gf diet. In one week he started feeling better. He was so sick for so long that his villi were gone and it took a couple years to heal.
Long story short, I got tired of hauling out so many containers of flours to bake, with not so good results. I started experimenting, and came up with a blend I use and our son now sells. It is used just as wheat, cup for cup in all baking. We all love the results and so do many others.
I want to send you a sample to try, free, I would love you to enjoy your favorite baked goods again without all the stress. I also have a wonderful pie crust recipe I would like to share with you, if you would like.
If you are interested, you can e-mail me your address. I just wish everyone could enjoy their baked goods again. I use any and all recipe books, all recipes Taste of Home, Betty Crocker, etc. Baking is a joy for me now and I hope I can give you that same feeling. Hope to hear from you soon.
Sincerely, Nancy Meister
Holly | Beyond Kimchee says
That looks so delicious. What a great idea to turn breakfast into pizza form? Gluten free is even better.