Grain-Free Breakfast Pizza

If you follow us on Instagram, then you know that Bill and I are expecting a baby in October! Due to food aversions, and smells being so intense during the first trimester, I really wasn’t able to do much recipe development. Second trimester, has been a completely different story with energy, and a great appetite, and making food is fun for me again!

 

 

I have been really into pizza lately, which is funny because I absolutely hated it first tri. I had a couple days where all I felt like I could eat was pizza, and after stocking up on Cappello’s frozen pizza, it was out, and I didn’t even want to look at it. But now my love is back, and I’m really happy! I love making pizza, especially when I get to make my favorite pizza crust recipe from scratch. We shared this crust recipe in the Spring of 2018, and I have yet to develop a crust I think is better.

 

[Recipe: Our Best Ever Pizza Crust]

 

It’s grain, nut, and dairy-free. It is pretty starchy due to cassava and arrowroot in the batter, and does contain active yeast, but the texture and flavor is delicious! It’s well worth the effort. My recipe will yield two 12-14 inch crusts. It’s a great recipe to serve to guests, but we’ve also baked both crusts, and then frozen one for later use, and that works really well also!

 

You guys all know we love Thrive Market, right? Well we ordered our baking staples from them and used them in this recipe. They worked out perfectly, and you honestly can’t beat the prices. We just added a ton of Thrive ingredients to our website so that you can shop for them directly on the recipe. Give it a shot by clicking on the shopping cart icon next to any ingredient. For this recipe we used their coconut flour and arrowroot powder. (Shop Thrive now)

 

 

For this recipe, I decided to make a breakfast pizza. I wanted it to be simple, so I did a layer of sauce, topped with fresh mozzarella, baby arugula, tomato, red onion, and then whole eggs.

 

 

I seasoned the pizza with black pepper, our French Grey Sea Salt, and a dash of our Oregano and Parsley (You can add these to any “create your own” packs in our store). The only tricky part to this pizza is baking it with eggs on top. The whites always take longer to cook than the yolks, which is a bummer, because everyone wants fully cooked whites, and runny yolks. Even with fully cooked yolks, the pizza is still delicious, but another option is to bake the pizza until the toppings are cooked, and then separate the yolks from the whites, and just add the yolks to the pizza, and cook those for a few minutes. Nobody misses the whites anyway, am I right? 😉

 

(Bill here with another theory, if I may: I suggest cooking the pizza for half of the total time, which heats up the toppings. Then add the eggs to the top of the pizza. The heat of the toppings on the pizza will help cook through the egg whites while the oven temp cooks the yolks. Bake for the remaining time. Give it a shot and let me know if this method works! I think it will!) 

 

 

This pizza was so delicious, and I cannot wait to make it again!

-Hayley

 

Grain-free Breakfast Pizza

You can really get creative when it comes to breakfast pizzas, adding things like sausage, or bacon, or ham, but we enjoy keeping ours simple with fresh mozzarella, fresh vegetables, and a few eggs. You can enjoy pizza for breakfast, or breakfast for dinner with this tasty recipe!

Serves: 4

Serves: 4decrease servingsincrease servings

Used in this recipe

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a standing mixer, combine the cassava flour, arrowroot flour, coconut flour, psyllium husk powder, rapid rise yeast, baking powder, and salt. Mix to combine.
  2. Warm 2 cups of water over medium-low heat until it reaches a measured 100 degrees. Add the warm water to the flour mixture while it's running on low speed.
  3. Add the olive oil, and one egg at a time. Turn the speed up to medium, and mix the ingredients until you have a smooth dough.
  4. Grease a medium sized glass bowl with olive oil, and pour the pizza dough into the bowl. Cover the bowl with plastic wrap, and place in a warm spot in your kitchen to rise for 1 hour.
  5. After one hour, preheat your oven to bake at 350 degrees.
  6. Line two baking sheets with parchment paper, and scoop out equal amounts of dough onto each baking sheet. Since this is a very sticky dough, be sure to dust the dough with arrowroot flour, and press the dough out into a pizza shape, about 1/2 inch thick.
  7. Repeat this process with the other dough. You should have two medium size pizza crusts from this amount.
  8. Make sure you have your oven rack set on the middle level, and one right below it. Place the pizza crusts into the oven, and bake at 350 for 20 minutes, switching the trays half way through.
  9. Once the crusts have pre-baked, turn the oven temperature up to 450.
  10. Set aside one crust to cool completely so it can be frozen for use later.
  11. On the other crust, smooth a thin layer of pizza sauce over the crust, but stopping about 1/2 inch from the edge.
  12. Sprinkle a thin layer of mozzarella cheese over the pizza sauce, and top that with the fresh baby arugula.
  13. Place the tomatoes on top of the arugula, as well as the thinly sliced red onion.
  14. Bake the pizza with toppings for 15 minutes at 450. Remove from the oven, and crack the eggs onto the pizza.
  15. At this point you can season the pizza with salt, pepper, and dried herbs if desired.
  16. Place the pizza back in the oven, and bake until the egg whites are set, about another 15 minutes. If the yolks are cooking too much, and the whites aren't cooked to your liking, you can use a kitchen torch to finish cooking the whites.
  17. Remove from the oven, slice, and enjoy.

Notes

This recipe makes two crusts, so you can freeze the second crust for another pizza later on.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
Primal Palate Spice Blends

Share a recipe

Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app!

Primal Palate Cooking Channel

    COMMENTS

    There are no comments yet.

    Write a Comment

    You need to be registered and logged in to post a comment.