A few of us on the mom.me team follow a gluten-free diet or live a gluten-free lifestyle so when Carol Fenster's 100 Best Quick Gluten-Free Recipes book suggested pizza for breakfast, we were thrilled. Pizza is so satisfying, and here, you get all the meat-and-egg flavors of a typical hearty breakfast. Save time by using cooked bacon and mixing up the egg topping the night before.
Yields 6 servings
(12-inch) store-bought gluten-free pizza crust
store-bought gluten-free pizza sauce
slices, cooked and diced, or 2 ounces pork sausage, browned
shredded cheddar or Monterey Jack cheese or cheese alternative
tablespoons grated Parmesan cheese or soy Parmesan
sliced green onions (green part only), for garnish
Place a rack in the middle of the
oven. Preheat the oven to 400°F.
Place the pizza crust on a 12-inch nonstick
pizza pan. Brush evenly with the pizza sauce and sprinkle
with the bacon. In a medium bowl, whisk together the eggs, onion, salt, and
pepper until smooth, then pour evenly over the crust. Scatter the cheddar
cheese evenly on top and sprinkle with the Parmesan cheese.
Bake until the eggs are set and
the cheese is melted, 10 to 12 minutes. Remove from the oven, sprinkle with
green onions, cool for 2 to 3 minutes, cut into 6 slices, and serve
loosely wrapped in aluminum foil, overnight. Eat cold the next day or reheat
slices on a baking sheet in a 300°F oven to the desired serving temperature.
IDEAS FOR QUICKER PIZZA Pizza (especially gluten-free
pizza) takes time to bake, since the soft dough works best with two bakings
rather than one. To save precious time, par-bake one (or several) pizza
crust(s) on the bottom rack of the oven for 15 minutes (or until lightly
browned and crisp). Cool thoroughly, wrap tightly in aluminum foil or plastic
wrap, and freeze for 1 month or refrigerate for 2 to 3 days. When you’re ready
to make pizza, place the crust on a 12-inch nonstick pizza pan (gray, not black),
add the toppings, and bake on the middle rack of the oven as directed in the