Breakfast Pizza

Don’t just save pizza for dinner–it’s perfect for breakfast too! This Breakfast Pizza is totally customizable but we think it should definitely include eggs, bacon, and cheese, also known as the breakfast classics! These individual breakfast pizzas are gluten and grain-free, and easily made Paleo and Whole30-friendly.

Breakfast Pizza with bacon and eggs.Gluten-free Breakfast Pizza

I bet you never thought about having pizza for breakfast! But I’m here to say, it’s amazing. And our version is quite good-for-you using wholesome ingredients and my famous Gluten-Free Pizza Crust.

We love how quickly our homemade paleo and nut-free crust comes together, all in 1-bowl and in under 10 minutes. No kneading, proofing or fussing is required! This crust uses a blend of coconut flour, tapioca flour and ground flaxseed. It’s light and chewy and is a crowd-pleaser, whether you are gluten-free or not. It’s easy to make ANY day of the week and perfect for any topping you’d like!

A breakfast pizza with scrambled eggs and sausage.

It’s all About the Toppings

The truth is, this is more of an inspiration recipe than one that is meant to be strictly followed ingredient for ingredient. We’re giving you the amazing gluten-free pizza crust recipe, plus instructions on how to make it, and some topping ideas. We made two different pizzas that we think are winners, and we’ll share them in the recipe, but the truth is you can just about put anything on your breakfast pizza that you want! But here are some suggestions:

  • Eggs! It’s breakfast of course. We made the pizza with both scrambled eggs on one, or a baked sunny-side-up again on another. Pick your adventure for this one!
  • Breakfast meat: If you like it for breakfast, put it on your pizza! Some suggestions would be breakfast sausage, cooked bacon or ham. But really, feel free to think outside the boat. Want pepperoni for breakfast? Go for it.
  • Cheese: It is pizza after all! But we’ve also tried skipping the cheese on this for a paleo option and still think it’s pretty great!
  • Leftover veggies: What have you got in your fridge that will do well here? We also love the idea of some peppers or zucchini on this breakfast pizza.

Pizza crust being mixed together.

How to Make Gluten-Free Pizza Crust

What I love about this crust is how truly easy it is to make! All you need is a bowl, a whisk and a spatula. First you whisk together the wet ingredients. Next you add in the dry ingredients, whisk together until you can’t whisk anymore, and then continue to stir it together with a spatula.

Because we’re using coconut flour, the dough will look more like a batter and thickens as it sits. After it’s been mixed together, let it sit for about 5 minutes.

You have two options to either make one big pizza, or you can make 4 individual pizzas. We love the individual pizzas for breakfast.

To form the pizza crusts, divide the dough into 4 pieces on a baking sheet lined with parchment that is dusted with tapioca starch. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a circle 4-5″ circle, dusting with additional tapioca as needed. The thinner you pat out the dough, the crispier the crust will be.

The good news is we have a video below that shows you exactly how to do it!

4 pizza crusts for breakfast pizza.

Tips for Working with Homemade Paleo Pizza Crust

  1. Use a scale to measure out the flour! Coconut flour is very absorbent. If it is not measured correctly it could impact the recipe. Check out this post for more information.
  2. Form the crust directly on the parchment and baking sheet you plan to bake the pizza on.
  3. Let the dough rest for a few minutes before you form the pizza crust. This dough uses coconut flour and the longer it sits the more liquid it absorbs. If you try to form the crust right away it may be too wet.
  4. This pizza crust is sticky! Use extra tapioca flour as needed to prevent it from sticking to you, or the parchment. If you have an excess after you have finished forming the pizza, brush or gently blow it off.
  5. You must parbake the crust. Typically pizza is baked at a very high temperature. Because of the use of paleo flours, it is better for the flavor for this crust to be baked at 350ºF, so you’ll need to fully bake the crust before adding in your toppings.

Breakfast pizza on a baking sheet.

How to Bake Breakfast Pizzas

This pizza crust must be baked first before you add any toppings. Bake in a preheated 350ºF on the middle to lower rack for 10 minutes for the individual pizzas or 20 minutes for the large pizzas.

While the pizza is baking, make sure to get all of your toppings ready. If you need to scramble eggs, or crisp up some bacon or sausage, do that now!

Once your crust is par-baked, add your pizza toppings and continue to bake until the cheese is melty and the eggs are cooked (if you are doing baked eggs).

Breakfast pizza on a plate.

Watch the video here:



If you like this breakfast recipe, check out these others:

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Paleo Breakfast Pizza

Don’t just save pizza for dinner–it's perfect for breakfast too! This Breakfast Pizza is totally customizable but we think it should definitely include eggs, bacon, and cheese, also known as the breakfast classics! These individual breakfast pizzas are gluten and grain-free, and easily made Paleo and Whole30-friendly.


Yields 4 Mini Pizzas
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Recipe Type: Breakfast

Difficulty: Easy
Author: Lexi

Ingredients

For Pizza Crust:

Toppings:

Directions

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Whisk together the egg, olive oil and water in a large bowl. Add in the tapioca, coconut flour, flaxseed, baking powder, salt and spices and mix together with a spatula. Let the dough sit for 5 minutes while the coconut flour absorbs the liquid.
  3. Liberally sprinkle the parchment-lined baking sheet with tapioca flour. Place ¼ of the pizza crust dough on the baking sheet. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a 4” circle, dusting with additional tapioca as needed. Make sure to form a little lip on the edge of the dough for the crust. The thinner you pat out the dough, the crispier the crust will be.
  4. Bake the crusts for 10 minutes.
  5. Meanwhile, prepare any ingredients needed for your pizza.
  6. Top your pizza with desired toppings, and return to the oven to bake until cheese is melted and eggs are cooked through (if choosing to bake an raw egg on the crust), about 15-20 minutes.
  7. Garnish with red pepper flakes and chives, if desired and serve hot.

Nutrition

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5 comments
September 16, 2020

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5 Responses

  1. I’m a monogamist egg or granola and yoghurt breakfast person.. but you have inspired me here to try out having pizza for breakfast! It’s something I never have tried before and have obviously been missing out on something seriously delicious.

  2. I’m currently following an AIP diet, so I would have normally bypassed this recipe. But I really wanted pizza and since this one doesn’t involve milk, I decided to give it a try. To make it AIP compliant, I omitted the flaxseed and used a gelatin egg replacement (1tbsp. of grass-fed gelatin disolved in 3tbsp. of hot water) for the egg that is listed. The edge of the crust came out nice and crispy with the inside slightly chewy. But I loved it!! I topped it with some faux-mato red sauce, caramelized onions, ground pork, spinach, and avocado slices.

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Author: Lexi

Ingredients

Directions

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