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.