20-minute Gluten Free Breakfast Pizza

I love shakshuka. But sometimes its messy! This Gluten Free Breakfast Pizza brings together the classic shakshuka recipe with the hand held perk of a pizza crust!

I love a gluten free pizza! This gluten-free Breakfast Pizza features a rich tomato sauce, soft-cooked and fluffy eggs, and warm feta cheese. This Breakfast Pizza is gluten free, and nut free. It can be a dairy free recipe as well by using dairy free feta.

If you also love an easy recipe with tomatoes like me, check out these 20 easy tomato recipes! This mexican breakfast skillet and this Shaksuka recipe for one are some of my favorites for breakfast!

why you’ll love this recipe

• This Gluten Free Breakfast Pizza also freezes well for meal prep, batch cooking and breakfasts for a busy morning. Anything thats going to make my mornings easier is a win.
• This is just one of those meals that are great for a weekend morning breakfast. The Gluten Free Breakfast Pizza cozy and a great way to start the recipe with a fun recipe. It’s packed with hearty breakfast ingredients and topped with cracked eggs! A combo I’m a huge fan of!
• Pre-made crust: Skip the dough-making mess with a store-bought gluten-free crust. It is perfect to make ahead of time and uses a premade gluten-free crust to save time.
• One-pan wonder: Bake everything on a single sheet pan, reducing dishes and cleanup time to a breeze. I hate doing dishes so this is more than ideal for me.
• This breakfast takes less than 20 mintues to whip up! Anything I can make in less than 20 minues is ideal!

ingredients & substitutions

Gluten-Free Pizza Crust: Use a pre-made crust, or make your own using gluten-free flours like rice, chickpea, or quinoa. I have even used rice tortillas for a crispy, thin crust Gluten Free Pizza.

Tomato Sauce: Depending on how much time I have, I either make my tomato sauce from tomato puree and fresh tomatoes, or I buy a store bought one. I love a garlic flavored tomato sauce. For a smoky twist, swap in chipotle sauce or even roasted red pepper puree. I also recently bought a hot honey tomato sauce which would work great here too!

Eggs: The stars of the show! I like whole cracked eggs on top but you can also use egg whites, liquid eggs or a vegan egg substitute too!

Fat-Free or Dairy-Free Feta: Choose fat-free feta or dairy free feta. I have used both

Chopped Spinach: Ant kale, arugula, or even chopped broccoli florets can be used if spinach isn’t your thing.

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 Gluten Free Breakfast 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 Gluten Free Breakfast Pizza, add a pinch of red pepper flakes to the tomato sauce or sprinkle your favorite hot sauce on top after baking. My husband loves this breakfast with hot sauce!
• If you prefer a runny yolk, bake the Gluten Free Breakfast Pizza 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! I often add chopped olives, bell peppers, or sliced mushrooms.

• For a low carb Gluten Free Breakfast Pizza, swap the regular crust for a pre-baked cauliflower crust.
• To make this a vegan Gluten Free Breakfast Pizza, I have used an egg substitue or you can just skip the eggs! You can also use 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

To serve, I slice the Gluten Free Breakfast Pizza like a regular pie and dig in! Drizzle with hot sauce or sprinkle with fresh parsley for a finishing touch.

For fridge storage, I wrap any leftovers tightly in plastic wrap or store in an airtight container. I like to enjoy the Breakfast Pizza within 2 days for best taste and texture.

For freezer storage, I let my Gluten Free Breakfast Pizza cool completely, then wrap tightly in plastic wrap or aluminum foil and place in a freezer bag. I freeze for up to a month.

Thaw frozen Breakfast Pizza overnight in the fridge. To reheat, I preheat your oven to 350°F (175°C) and bake for about 10 minutes, or until warmed through. Alternatively, you can microwave individual slices on low power for 30-second intervals, checking for doneness between each interval.

To meal prep this, I 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, I thaw overnight and reheat as described above. Voila! A super quick and easy shashuka breakfasts all week long!

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