The first thing I feared I would have to give up when I was diagnosed with Celiac’s was pizza. I don’t think I had ever met a pizza that I didn’t like so the idea of having to give that up was devastating. My happy heart soon discovered that pizza wasn’t a thing of the past and that I could have flatbread, hand tossed, and even deep dish, if I made it myself. The upside to this was that I could control the toppings, size, and even how well done the crust was. This has been life changing.
I know you may have a similar fear when adhering to the dysbosis diet so I found this breakfast pizza recipe to share with you. I modified it slightly to remove the cheese and the results were just as yummy, if not better! And very easy to make!
First, I mixed all the dry ingredients together with a whisk.
I used my whole grain gluten free flour blend here and it wasn’t grainy at all. You can use any whole grain flour that you prefer but be sure to stay away from all purpose baking flour. The processed flour turns to sugar too quickly when you eat it.
Next, I kneaded the dough for just a few turns on a floured service until it no longer stuck to my hands. With gluten free ingredients, I only needed about 5 turns. Then I rolled out the dough into an oval.
After I put the ovals on the baking sheet, I brushed the Earth Balance on top then added the toppings, ending with a fresh cracked egg.
I baked mine a until the crust was crispy and the egg was more set (I’m not a huge fan of runny eggs).
Enjoy!
Keilee
Yields 2 pizzas
This easy to make breakfast pizza is covered in spinach, tomatoes, and egg. It cooks up in just 30 minutes and is gobbled up in much less time. It works well with gluten free flour and can be eaten any time of day!
15 minPrep Time
12 minCook Time
27 minTotal Time
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Ingredients
- 1/2 cup whole wheat or whole grain, gluten free flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup greek yogurt, any liquid drained off the top before measuring
- 1 tablespoon Earth Balance, melted
- handful of baby spinach
- 8-10 cherry tomatoes, sliced
- 2 large eggs
- 2 pieces of bacon, cooked and crumbled
Instructions
- Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
- In a medium bowl combine the flour, baking powder and salt and whisk.
- Add the yogurt and mix with a fork or pastry cutter.
- Dust a work surface with all purpose or gluten free flour. Knead the dough a few times until dough is tacky, but not sticky.
- Divide into 2 equal balls.
- Sprinkle the rolling pin with a little flour and roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
- Brush the tops with melted Earth Balance. You can sprinkle a little garlic powder at this step, if you prefer.
- Top the whole oval with spinach and then add the sliced tomatoes in a ring, leaving the center open for the egg.
- Gently break an egg the center of each dough and finish with bacon.
- Bake 10 to 12 minutes, until the crust is golden and the egg is just set.
- Season with salt and pepper.
Notes
Recipe adapted from https://www.skinnytaste.com/breakfast-pizza/ for disbyosis patients.
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