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Gluten-Free Breakfast Pizza

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.

RECIPE: Breakfast Pizza

Yields 6 servings


  • 1 (12-inch) store-bought gluten-free pizza crust
  • 1/2 cup store-bought gluten-free pizza sauce
  • 4 bacon slices, cooked and diced, or 2 ounces pork sausage, browned
  • 3 large eggs
  • 1 tablespoon finely diced onion or 1 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup shredded cheddar or Monterey Jack cheese or cheese alternative
  • 2 tablespoons grated Parmesan cheese or soy Parmesan
  • Thinly sliced green onions (green part only), for garnish


  1. Place a rack in the middle of the oven. Preheat the oven to 400°F.
  2. 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.
  3. 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 immediately.

Storage: Refrigerate leftovers, 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 recipe.

Reprinted with permission from the publisher Houghton Mifflin Harcourt. Recipes from 100 Best Quick Gluten-Free Recipes. Photography by Jason Wyche. Copyright 2014.

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