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Gluten Free Breakfast Pizza. If you heeded my notice the last time I posted a pizza recipe then you should have some crusts stored away in your freezer. Here is an opportunity to use one or more of them up
This recipe is sacred in that it’s one of the very first I started making. It goes all the way back to when I was in high school working at a pizza shop. In college this used to be a staple of our late night weekend eats. It’s perfect. Garlicky, buttered crust topped with fatty sausage, soft scrambled eggs, peppers for flavor, jalapeños for spice, and melted cheese over it all. It is a tad bit indulgent but life was meant to be lived.
Here is how to make the crust. INGREDIENTS
30g (1/4 cup) tapioca flour
37g (1/4 cup) GF baking flour
37g (like 2.5 Tbsp) plain non fat Greek yogurt
1/4 egg
2g (like 1/2 tsp) baking powder
Pinch of salt
PREPARATION
1. Preheat the oven to 450F.
2. Mix all of the crust ingredients together.
3. To roll it out, I cut a thick plastic ziploc bag down the sides and opened it like a book. Plopped the crust in the center, closed the book, and used a cast iron skillet to press it like you would a tortilla until it was a little less than 1/4 inch thick. Place on a sprayed baking sheet.
4. Fold the edges over and make the crusts edge
5. Bake for 5 minutes. We’re just looking to make it hard here. A small prebake. Don’t burn it.
6. I usually multiply this recipe by 4 and freeze the crusts so I have them ready to go. It makes snacking super quick as you can cook the pizzas in the time it takes to thaw the crust and melt the cheese. It’s probably around 8” in diameter.
For this pizza
INGREDIENTS
1 crust
2oz sausage
1 scrambled egg
1/4 cup red pepper
1/4 jalapeño thinly sliced
1/4 cup cheddar cheese
1 tsp butter
1/2 tsp garlic powder
PREPARATION
1. Turn oven to broil. Place crust on bottom rack for a minute or two to thaw it out. Don’t brown it. Just thaw.
2. Mix garlic powder and butter and spread across crust.
3. Add toppings and place under broiler until the cheese has melted and started to brown.
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