The ultimate homemade breakfast pizza! A whole grain crust topped with eggs, bacon, cheese, and veggies for a delicious morning meal that will get you excited to wake up. Gluten-free and low-fat!
For the crust:
2 1/4 cup gluten-free oat flour
2/3 cup almond flour
2/3 cup cassava flour
1/2 tsp sea salt
3 tbsp extra virgin olive oil
1 tsp dried basil
1 tsp oregano
1 cup warm water
For toppings:
3 eggs
4 slices of turkey bacon
1/2 beefsteak tomato, chopped
1/4 white onion, chopped
3/4 cup low-fat mozzarella cheese
2 tbsp parmesan cheese
4 fresh basil leaves, chopped
salt and pepper, to taste
Mix dry ingredients (minus 1/4 cup of the white whole wheat flour) in a bowl. Add olive oil and mix to combine. Slowly add water and continue mixing until dough is fully mixed. The dough will be sticky and wet at this point. Add in the last 1/4 cup of whole wheat flour and incorporate it into the dough using your hands. Spread dough 1/8 of an inch thick on a pizza stone or on a parchment paper lined baking sheet.
Preheat oven to 400 and prebake pizza crust for 10 minutes.
In a skillet cook bacon according to cooking directions. Once done, place on a paper towel and set aside. In pan that bacon was cooked in, add veggies and saute for about 2-3 minutes. In a bowl whisk eggs. Add veggies and salt and pepper to egg mixture and microwave for a 1-1:30 until eggs are slightly cooked. Pour egg mixture over crust, top with cheese, crumble bacon over top, and sprinkled with basil leaves!
Bake for 15 minutes.
Remove from oven, slice, and serve!
For a grain-free option: use my No-Fail Cauliflower Crust.