This Gluten Free Breakfast Pizza is designed for maximum flavor with minimal effort. Enjoy this fusion of pizza and breakfast shakshuka! It’s a fun and flavorful way to enjoy a gluten-free meal without sacrificing taste or excitement.
This Gluten Free Breakfast Pizza is gluten free, and nut free. It can be made dairy free, vegan, low carb or low fat.
why you’ll love this recipe
- Pre-made crust: Skip the dough-making mess with a store-bought gluten-free crust. Simply spread the sauce, crack some eggs, and bake!
- Minimal chopping: Just grab a handful of spinach and crumble the feta. No tedious dicing or slicing required.
- One-pan wonder: Bake everything on a single sheet pan, reducing dishes and cleanup time to a breeze.
- Fast and filling: Get this dish from oven to table in under 15 minutes, perfect for those rushed mornings or lazy weekend brunches.
- Protein punch: Each serving boasts four eggs, providing a satisfying dose of protein to kickstart your day.
- Customizable canvas: Add a sprinkle of hot sauce for a spicy kick, top with avocado slices for creaminess, or swap the spinach for your favorite veggies.
- Gluten-free crust: Enjoy all the pizza fun without the gluten worries. Choose from a variety of store-bought options or make your own using gluten-free flours.
- Fat-free or dairy-free feta: Opt for fat-free or dairy-free feta crumbles to cater to dietary restrictions without sacrificing flavor. You can even skip the cheese altogether for a vegan Gluten Free Breakfast Pizza version.
- Leftover love: This recipe reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container in the fridge for up to 2 days and enjoy them for lunch or a quick weeknight dinner.
- Get creative: Don’t be afraid to experiment! Add different toppings like olives, bell peppers, mushrooms, or even shredded chicken for endless flavor combinations.
ingredients & substitutions
Gluten-Free Pizza Crust: Use a pre-made crust, or make your own using gluten-free flours like rice, chickpea, or quinoa. Rice tortillas can even be your base for a crispy, thin crust Gluten Free Breakfast Pizza.
Tomato Sauce: Vibrant, store-bought sauce saves time, but don’t shy away from blending your own fresh tomatoes and herbs for a truly homemade touch. For a smoky twist, swap in chipotle sauce or even roasted red pepper puree.
Eggs: The stars of the show! These protein powerhouses add richness and can be swapped for vegan egg replacers like silken tofu or chickpea flour batter for a plant-based Gluten Free Breakfast Pizza.
Fat-Free or Dairy-Free Feta: Choose fat-free feta for a lighter touch or opt for dairy-free alternatives.
Chopped Spinach: Leafy greens add a pop of color and nutrients, but kale, arugula, or even chopped broccoli florets can be used if spinach isn’t your thing.
taste & texture
The sauce is tangy and sweet, and the eggs are cooked just right – soft and runny in the center, firm on the edges. The spinach adds a little bit of bitterness, and the feta cheese is salty and crumbly. The Gluten Free Breakfast Pizza crust is crispy on the bottom and chewy on the inside.
directions
Step 1
Spread the tomato sauce evenly over the gluten-free pizza crust, leaving a small border around the edge.
Step 2
Sprinkle the garlic and herb seasoning over the sauce.
Step 3
Using a spoon, create four small indentations in the sauce, evenly spaced apart. Carefully crack an egg into each indentation, keeping the yolk intact.
Step 4
Scatter the chopped spinach over the pizza, avoiding the egg whites. Sprinkle the feta cheese evenly over the top.
Step 5
Place the Gluten Free Breakfast Pizza on the prepared baking sheet and bake for 12-15 minutes, or until the egg whites are set and the crust is golden brown.
expert tips & tricks
- For a spicier kick, add a pinch of red pepper flakes to the tomato sauce or sprinkle your favorite hot sauce on top after baking.
- If you prefer a runny yolk, bake for closer to 12 minutes. For a more well-done yolk, bake for up to 15 minutes.
- Feel free to customize this recipe with your favorite toppings! Chopped olives, bell peppers, or sliced mushrooms would all be delicious additions.
- Leftovers of the Gluten Free Breakfast Pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
how to make this lower carb
Swap the regular crust for a pre-baked cauliflower crust – choose one that’s pre-made to save time.
how to make this low fat or healthier
Use all egg whites for this Gluten Free Breakfast Pizza! They’re lower in fat and cholesterol while still packing protein.
how to make this vegan
Skip the eggs! Mix silken tofu with turmeric and black salt for a scrambled-egg mimic. Use egg substitutes and dairy free feta for a vegan Gluten Free Breakfast Pizza.
how to serve, store and meal prep
Serving: Slice your Gluten Free Breakfast Pizza like a regular pie and dig in! Drizzle with hot sauce or sprinkle with fresh parsley for a finishing touch.
Fridge Storage: Wrap any leftovers tightly in plastic wrap or store in an airtight container. Enjoy the Gluten Free Breakfast Pizza within 2 days for best taste and texture.
Freezer Storage: Let your Gluten Free Breakfast Pizza cool completely, then wrap tightly in plastic wrap or aluminum foil and place in a freezer bag. Freeze for up to a month.
Reheating: Thaw frozen Gluten Free Breakfast Pizza overnight in the fridge. To reheat, preheat your oven to 350°F (175°C) and bake for about 10 minutes, or until warmed through. Alternatively, microwave individual slices on low power for 30-second intervals, checking for doneness between each interval.
Meal Prep: Portion out individual Gluten Free Breakfast Pizza on baking sheets lined with parchment paper. Bake as usual and let cool completely before freezing in individual containers. When ready, thaw overnight and reheat as described above. Voila, quick and easy shashuka breakfasts or lunches all week long!
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Gluten Free Breakfast Pizza
Ingredients
- 1 pre-made gluten-free pizza crust 12-inch
- 1/2 cup tomato sauce
- 1/2 tbsp garlic and herb seasoning
- 4 eggs
- 4 tbsp crumbled fat-free or dairy-free feta cheese
- 1/2 cup chopped fresh spinach
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Spread the tomato sauce evenly over the gluten-free pizza crust, leaving a small border around the edge.
- Sprinkle the garlic and herb seasoning over the sauce.
- Using a spoon, create four small indentations in the sauce, evenly spaced apart.
- Carefully crack an egg into each indentation, keeping the yolk intact.
- Scatter the chopped spinach over the pizza, avoiding the egg whites.
- Sprinkle the feta cheese evenly over the top.
- Place the pizza on the prepared baking sheet and bake for 12-15 minutes, or until the egg whites are set and the crust is golden brown.
- Let cool slightly before slicing and serving.
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