Bob's Red Mill Gluten Free Breakfast Pizza

Few things make me happier than a good piece of pizza. And although gf food tends to get a bad rep, I have to say that Bob's Red Mill Gluten Free Pizza Mix makes one of the best slices of gf pizza I've ever had. In fact, I've served it to people who do eat gluten and they agree, it's good pizza. This week I wanted to put a different spin on my regular old pizza. I was torn between pizza and breakfast for dinner (a highly underrated choice). This breakfast pizza recipe gave me the best of both worlds!

Ingredients:

-1 pkg Bob's Red Mill Gluten Free Pizza Mix (yeast packet enclosed)

-5 eggs

-1 1/2 cups of warm water

-2 tbsp olive oil (you'll need a little extra for greasing the pan)

-1 can of fire roasted tomatoes, drained

-1 cup soy/dairy alternative mozzarella cheese 

-3/4 cup of parmesan cheese

Directions:

1. Preheat oven to 425 degrees. 

2. Combine the yeast and warm water and allow to sit for about 5 minutes.

 

3. Add two of the eggs and the oil to the yeast and water mixture.

4. Fold in the pizza flour mixture and mix until all ingredients are combined.

 

5. Cover the dough and allow to rise for 20 minutes.

6. Grease a cookie sheet or pizza tray with olive oil.

7. Grease hands with olive oil and spread the dough out on the tray. (The olive oil helps keep the dough from sticking to your hands too much).

7. Bake untopped crust for 7-10 minutes.

8. While the crust is par-baking, scramble the remaining three eggs in a medium frying pan over medium heat. Add the fire roasted tomatoes and continue to cook until all ingredients are heated through. 

9. Remove the pizza dough from the oven, top with tomato and egg mixture. Cover with cheese and bake for an additional 10 minutes or until cheese is melted. 

Yields 5-6 servings.