Mini Breakfast Pizzas
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)
Recipe type: Breakfast
Serves: 12
  • 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
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!
Recipe by Annie's Chamorro Kitchen at