A breakfast pizza recipe with eggs that’s way more satisfying than cold Domino’s leftovers!
This breakfast pizza recipe is a masterpiece. A stroke of genius.
Seriously, I think it’s the best thing I’ve ever made. I woke up late on Jan 1, 2019, a tad under the weather from the night before (nothing wild, just a lot of wine at home with friends!) and not at all interested in starting my January healthy eating plan. No Whole30 or dry January for me. I was still craving comfort food. Cheesy, crispy, salty comfort food.
Some of my other breakfast recipes that you might enjoy can be found below:
And I was absolutely drowning in leftover cheese and meats from the epic charcuterie board I’d made for the night before. But my dilemma was such that I wanted to polish off the cheese and crackers but also wanted a brunch-y omelet.
After staring into my fridge for about 10 minutes contemplating whether to make breakfast or lunch, it hit me. The impulse purchase at Trader Joe’s sitting in my freezer: gluten-free cauliflower pizza crust. Breakfast pizza. It hit me like a truck and I sprung into action. This was the solution I was looking for, and I promise you it will be the solution to everything you’re looking in a lazy weekend brunch at home too.
Crunchy, crispy, cheesy, gooey, salty deliciousness awaits with this gluten-free homemade breakfast pizza that’s perfect for entertaining when hosting brunch, making for you and your significant other to share or what the hell, to devour yourself with a giant cup of coffee on the couch bingeing Netflix.
Gluten-Free Breakfast Pizza Recipe Ingredients
1 pre-made pizza crust of choice *I used Trader Joe’s cauliflower crust pizza
2 tbsp olive oil
3-4 tbsp pesto *I used Gotham Greens vegan pesto from Whole Foods
A few handfuls of Shredded mozzarella, cheddar or monterey jack cheese
Sprinkle of parmesan cheese
Handful of prosciutto *or breakfast meat of choice, bacon or ham would also work well
Optional: handful of arugula or spinach
- Cook the pizza crust according to instructions on box but take it out about 5-10 minutes before it’s ready to eat (to add the toppings and put back in the oven)
- Drizzle the almost-cooked pizza crust with olive oil and spread the pesto over the crust
- Sprinkle as much of the shredded cheese as you like over the pesto.
- Scatter the prosciutto on top of the cheese, leaving some spaces for the eggs
- Carefully crack the eggs onto the pizza crust and place back in the oven for 5-6 minutes until the eggs are almost set
- Take the pizza out of the oven again and sprinkle with more shredded cheese and parmesan. If using, add the greens
- Place pizza back in oven for another 5-8 minutes until top is browned and crispy and cheese is bubbly
- Let cool and cut or serving
Did you try making this breakfast pizza recipe? Let me know in the comments below!
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