I’m a firm believer that breakfast is the most important meal of the day. These pizzas are gluten-free and absolutely yummy, and make a great start to your day.
I found the original recipe here, and adapted it just a bit based on the ingredients my family likes (not to mention using what I had on hand).
The crust is a magic crust, in my opinion. It’s made with cheese (we love cheese), an egg, a tiny bit of butter, and almond flour — that’s it! No gluten flours here! I flavored it up a bit by adding pesto (I also keep a tube of pesto in the fridge) and chopped garlic. This bakes up into a delicious crust, believe it or not.
The original recipe made these into mini pizzas using a cupcake pan, so that’s what I did too. You can spread the dough out into one larger pan and make a breakfast casserole as well. This dough is so versatile, however, that you don’t need to limit yourself to breakfast pizzas. Make this into a dinner pizza by adding a small amount of your favorite sauce and pizza toppings on top of the cooked dough (I’d double the recipe for the dough, however).
Here are my step-by-step photos with instructions. The complete recipe is at the bottom of this post. Give it a try and let me know what you think. 🙂
- 1 bag (8 oz) part skim mozzarella cheese, shredded
- 1 tablespoon chopped garlic
- 1 tablespoon pesto
- 1 tablespoon butter
- 1 large egg
- ¾ cup almond flour
- 3 large eggs
- 1 package bacon, cooked and crumbled
- ½ bag sausage crumbles
- ¾ cup part skim shredded mozzarella cheese
- Place the cheese into a microwave-safe mixing bowl. Heat on high for about a minute, or until the cheese begins to melt.
- Add the pesto and garlic to the melted cheese; stir to combine. If the cheese is too thick (not soft and melted enough) to stir, don't worry about it. It'll be better once you add melted butter.
- Place the butter into the bowl; heat in the microwave for about 30 seconds or until the butter melts. Stir to combine.
- Add the egg and almond flour to the bowl. Stir to combine. I used a small spoon to mix it together, but a sturdy cooking spoon works too if it's too difficult to stir the mixture.
- Separate the dough into 12 pieces. Lightly spray a muffin or cupcake pan with cooking spray. Press the dough into the bottom of each section of the pan.
- Bake the dough for 10 minutes at 425 degrees. Remove from the oven when done, but keep the oven on (you'll be baking the topping next).
- In a separate bowl, slight beat the three eggs. Pour the beaten eggs onto each of the 12 cooked pizza crusts.
- Top with more shredded cheese.
- Top with sausage and bacon crumbles.
- Return the pan to the oven and bake for 6 minutes (still at 425 degrees).