I’m a firm believer that breakfast is the most important meal of the day. These pizzas are gluten-free and absolutely yummy, and make a great start to your day.
I found the original recipe here, and adapted it just a bit based on the ingredients my family likes (not to mention using what I had on hand).
The crust is a magic crust, in my opinion. It’s made with cheese (we love cheese), an egg, a tiny bit of butter, and almond flour — that’s it! No gluten flours here! I flavored it up a bit by adding pesto (I also keep a tube of pesto in the fridge) and chopped garlic. This bakes up into a delicious crust, believe it or not.
The original recipe made these into mini pizzas using a cupcake pan, so that’s what I did too. You can spread the dough out into one larger pan and make a breakfast casserole as well. This dough is so versatile, however, that you don’t need to limit yourself to breakfast pizzas. Make this into a dinner pizza by adding a small amount of your favorite sauce and pizza toppings on top of the cooked dough (I’d double the recipe for the dough, however).
Here are my step-by-step photos with instructions. The complete recipe is at the bottom of this post. Give it a try and let me know what you think. 🙂
Place the cheese into a small microwave-safe bowl. Melt in the microwave for about a minute.
Add pesto and garlic to the melted cheese.
Stir to mix the pesto and garlic into the cheese.
Add butter.
Microwave for another 30 seconds to a minute, or just long enough for the butter and cheese to melt.
Mix in an egg and some almond flour.
Stir to create the pizza dough.
Press the dough into the wells of a cupcake pan.
Bake the dough for 10 minutes at 425 degrees.
Lightly beat 3 eggs; pour onto the baked crusts.
Sprinkle more cheese on top of the egg.
Top with crumbled bacon and sausage.
I like using this brand of cooked sausage crumbles. This particular bag already had bacon bits in it.
Bake for 6 minutes at 425 degrees (you’re really only cooking the raw eggs during this step).
Serve and ENJOY!
- 1 bag (8 oz) part skim mozzarella cheese, shredded
- 1 tablespoon chopped garlic
- 1 tablespoon pesto
- 1 tablespoon butter
- 1 large egg
- ¾ cup almond flour
- 3 large eggs
- 1 package bacon, cooked and crumbled
- ½ bag sausage crumbles
- ¾ cup part skim shredded mozzarella cheese
- Place the cheese into a microwave-safe mixing bowl. Heat on high for about a minute, or until the cheese begins to melt.
- Add the pesto and garlic to the melted cheese; stir to combine. If the cheese is too thick (not soft and melted enough) to stir, don't worry about it. It'll be better once you add melted butter.
- Place the butter into the bowl; heat in the microwave for about 30 seconds or until the butter melts. Stir to combine.
- Add the egg and almond flour to the bowl. Stir to combine. I used a small spoon to mix it together, but a sturdy cooking spoon works too if it's too difficult to stir the mixture.
- Separate the dough into 12 pieces. Lightly spray a muffin or cupcake pan with cooking spray. Press the dough into the bottom of each section of the pan.
- Bake the dough for 10 minutes at 425 degrees. Remove from the oven when done, but keep the oven on (you'll be baking the topping next).
- In a separate bowl, slight beat the three eggs. Pour the beaten eggs onto each of the 12 cooked pizza crusts.
- Top with more shredded cheese.
- Top with sausage and bacon crumbles.
- Return the pan to the oven and bake for 6 minutes (still at 425 degrees).
