Tag Archive for Gluten free

Mini Breakfast Pizzas

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.

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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.

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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).

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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. 🙂

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Place the cheese into a small microwave-safe bowl. Melt in the microwave for about a minute.

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Add pesto and garlic to the melted cheese.

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Stir to mix the pesto and garlic into the cheese.

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Add butter.

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Microwave for another 30 seconds to a minute, or just long enough for the butter and cheese to melt.

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Mix in an egg and some almond flour.

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Stir to create the pizza dough.

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Press the dough into the wells of a cupcake pan.

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Bake the dough for 10 minutes at 425 degrees.

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Lightly beat 3 eggs; pour onto the baked crusts.

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Sprinkle more cheese on top of the egg.

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Top with crumbled bacon and sausage.

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I like using this brand of cooked sausage crumbles. This particular bag already had bacon bits in it.

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Bake for 6 minutes at 425 degrees (you’re really only cooking the raw eggs during this step).

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Serve and ENJOY!

 

Mini Breakfast Pizzas
 
Author:
Recipe type: Breakfast
Serves: 12
Prep time:
Cook time:
Total time:
 
A very satisfying breakfast made with a cheesy gluten-free crust and delicious breakfast toppings (eggs, bacon, and sausage)
Ingredients
Crust:
  • 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
Topping:
  • 3 large eggs
  • 1 package bacon, cooked and crumbled
  • ½ bag sausage crumbles
  • ¾ cup part skim shredded mozzarella cheese
Instructions
Make the crust:
  1. Place the cheese into a microwave-safe mixing bowl. Heat on high for about a minute, or until the cheese begins to melt.
  2. 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.
  3. Place the butter into the bowl; heat in the microwave for about 30 seconds or until the butter melts. Stir to combine.
  4. 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.
  5. 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.
  6. 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).
Prepare the topping:
  1. In a separate bowl, slight beat the three eggs. Pour the beaten eggs onto each of the 12 cooked pizza crusts.
  2. Top with more shredded cheese.
  3. Top with sausage and bacon crumbles.
  4. Return the pan to the oven and bake for 6 minutes (still at 425 degrees).
Serve and ENJOY!

 

@untie R’s Gluten-Free Blueberry Cheese Pancakes

I’m happy to feature my friend, Arlene Sablan Aguon’s healthy recipes.

This particular recipe is a healthy alternative to regular pancakes. It’s gluten-free, delicious, and packed with nutrients that not only taste good but are good for you too!

Give Arlene’s recipe a try.  I think you’ll like it! 🙂

Yield: 4 pancakes

@untie R’s Gluten-Free Blueberry Cheese Pancakes

Gluten Free Blueberry Cheese Pancakes

 

Ingredients:

  • 2 cups gluten-free flour
  • 2 teaspoons baking powder (or 1 teaspoon of Xanthan Gum powder)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons wheat germ or steel cut oats
  • 1 1/2 cups flax or soy milk
  • 1 cup small curd cottage cheese.
  • 1 large egg, lightly beaten (see notes below)
  • 1/4 cup coconut oil
  • 1 cup fresh or frozen blueberries

Directions:

Gluten Free Blueberry Cheese Pancakes

Sift together the flour, baking powder, baking soda and salt. Stir in sugar and wheat germ/oats; set aside.

Combine the milk, cottage cheese, and coconut oil.

Pour the flax or soy milk mixture all at once into the flour mixture; stir until moist. Add additional milk, a little at a time, if the batter is too thick (the batter should pour easily). Gently stir in the berries.

Pre-heat a skillet/grill over medium heat; lightly grease the skillet. Pour the mixture onto the skillet to the size you prefer. Cook until the tops are bubbly and appear dry; flip over to finish cooking.

Serve and enjoy!

NOTE from Arlene: I didn’t use the egg. The small curd cottage cheese acts as your binder with the coconut oil. Yummy too.

NOTE from Annie: You can use a “chia egg” in place of the regular egg. Mix 1 tablespoon ground chia seeds with 3 tablespoons water. Let the mixture sit until it forms a gel. Use the chia gel/egg in the recipe instead of the egg.