Gluten Free Breakfast Pizza
This is the week before summer officially ends for me. As many parents are out there counting down to freedom, I’m at home slowly and sadly crossing the days off my summer. I’m a teacher. That means in one week I will officially give my life – and any and all freetime – away to work..and mounds of papers, projects, meetings, etc. I’ve had three weeks “off” – read: working from home and working ON my home – but soon, it’s back to school for me.
To make the most of these lazy summer mornings – the ones where I roll out of bed a full three hours after I normally do during the school year (all days should start no sooner than 8:30 and with coffee, to boot!). These are great days. My dog and I laying about in the sunshine, drinking coffee (me, not the dog), reading the paper, etc. I love them so. It also allows time to peruse the refrigerator and see what I can come up with for brunch. Today? Today I discovered the fixings for Breakfast Pizza. Not exactly a speedy, 10 minutes or less school day breakfast, but a perfect slow morning breakfast. I hope you’ll agree.
I accidentally left the oven on preheat for this one. Made for a crispy (slightly burnt, if you ask me) topping that my husband is still raving about. Everyone has their own version of “perfect pizza” and I have always known his was a tad on the crunchy side. Did I tell him it was a mistake or did I tell him that I did it in his honor? LOL Both. Of course!
Breakfast Pizza Recipe
Crust Ingredients:
3/4 cup sorghum flour
1/2 cup tapioca flour
1 Tablespoon yeast
2 Tablespoons powdered buttermilk (or dry milk)
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon gelatin
1 1/2 teaspoons Herbs de Provence (or thyme, tarragon, etc)
3/4 cup warm water
1/2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon white wine vinegar
Crust Directions:
- Preheat oven to 425F. (and leave it there if crunchy is your goal.. LOL)
- Combine all ingredients in mixer and mix thoroughly.
- Beat on medium for 2 minutes
- Scrap onto parchment paper and cover with another sheet of parchment. Roll out until 1/3″ thickness, or desired thickness.
- Move crust to pizza pan (I used our cast iron skillet again)
- Bake crust for 10 minutes. (If you bake on the “bake” setting, you will have to push the crust down as it will puff up a bit.)
While the pizza crust is baking, make your toppings.
Toppings Ingredients:
- 3 Italian sausage links (out of casings)
- 3 eggs, scrambled together but not cooked yet
- 3 tablespoons each: onions, green peppers, etc
- 1 cup mozzarella cheese, shredded
- 1/2 c. country gravy (2/3 c. milk, 2 Tablespoons sweet rice flour, 1/2 teaspoon sugar, salt, pepper, 1 Tablespoon bacon fat)
- 1/2 Tablespoon butter
Topping/Gravy Directions:
- Brown sausages in small skillet.
- Remove sausages – but leave the grease/oil.
- Return skillet to heat. Add 1 Tablespoon bacon fat and 2 Tablespoons of sweet rice flour.
- Blend together well. (You will need *almost* equal parts sweet rice flour to grease/fat – this amount will vary depending on your sausages.)
- Once you have a roux, whisk in milk – start with 2/3 cup. (More/less depending again on roux quantity). Whisk regularly over low to medium-low heat until desired consistency.
- Remove from heat and season with 1/2 teaspoon sugar, salt/pepper to taste. Taste test your seasonings.
- Clean the skillet.
- Over medium-low heat, melt the butter until foamy.
- Add scrambled eggs. Scrap eggs from bottom of pan with heat-resistant spatula slowly. Do NOT cook eggs completely – just half way.
- Remove from heat.
- Assemble pizza.
Assembling the pizza:
- Put the gravy on to the prebake crust.
- Scatter sausage across pizza bottom.
- Scatter semi-scrambled eggs on top of the sausage.
- Sprinkle other toppings (onions, green peppers, etc) on top.
- Top with mozzarella cheese.
- Bake at 425F for 10-15 minutes (or leave under preheat again.. and get a crispy topping of cheese. LOL)
Enjoy!