Gluten-Free Breakfast Pizza

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (with xanthan gum) 2 cups certified gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 2 large eggs 2 large eggs
• 0.5 cup milk (dairy or non-dairy) 0.5 cup milk (dairy or non-dairy)
• 2 tbsp olive oil or melted butter 2 tbsp olive oil or melted butter
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite) 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 4 oz cooked breakfast sausage or bacon, crumbled 4 oz cooked breakfast sausage or bacon, crumbled
• 2 large eggs, for topping 2 large eggs, for topping

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly grease a 10-12 inch pizza pan or baking sheet. In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until well combined and no lumps remain. This ensures an even rise and texture for your crust.

2. 2

   In a separate medium bowl, whisk together the 2 large eggs, milk, and olive oil or melted butter until smooth and fully incorporated. Stir in the pure vanilla extract, ensuring it's evenly distributed throughout the wet ingredients. This mixture will form the base of your tender gluten-free crust.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined, being careful not to overmix. The batter should be thick but pourable; if it seems too stiff, add another tablespoon of milk. Let the batter rest for about 5 minutes to allow the gluten-free flour to hydrate.

4. 4

   Spread the batter evenly onto the prepared pizza pan or baking sheet, forming a circular crust about 1/4 inch thick. Bake the crust in the preheated oven for about 10-12 minutes, or until it's lightly golden brown and feels set to the touch. This pre-baking step helps ensure a firm crust that won't become soggy.

5. 5

   Remove the partially baked crust from the oven and sprinkle evenly with the shredded cheese and crumbled cooked breakfast sausage or bacon. Carefully crack the remaining 2 large eggs directly onto the cheese and meat topping, spacing them out. Return the pizza to the oven and bake for another 8-10 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. The cheese should be melted and bubbly, and the toppings heated through.

6. 6

   Carefully remove the breakfast pizza from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy the delicious combination of savory toppings and a perfectly cooked gluten-free crust. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.