Grain-free Breakfast Pizza
- 1.25 cups 1.25 cups 1.25 cups Cassava Flour
- 1.5 cups 1.5 cups 1.5 cups Arrowroot Flour, plus more for dusting
- 1/3 cup 1/3 cup 1/3 cup Coconut Flour
- 1.5 tsp 1.5 tsp 1.5 tsp ground Psyllium husk
- 2.5 tsp 2.5 tsp 2.5 tsp Baking Powder
- 2.5 tsp 2.5 tsp 2.5 tsp Active Dry Yeast
- 2 tsp 2 tsp 2 tsp Himalayan Pink Salt
- 2 cups 2 cups 2 cups Water, warmed to 100 F
- 1/4 cup 1/4 cup 1/4 cup Extra Virgin Olive Oil
- 4 4 4 Eggs
- 1/2 cup 1/2 cup 1/2 cup Rustic Pizza Sauce (click for recipe)
- 1 cup 1 cup 1 cup Mozzarella Cheese
- 1/2 cup 1/2 cup 1/2 cup Arugula
- 1/2 1/2 1/2 Roma Tomato, sliced thinly
- Red Onion, a few thin slices
- 3 3 3 Pastured Eggs
- 1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
- 1/4 tsp 1/4 tsp 1/4 tsp Sea Salt
- 1/4 tsp 1/4 tsp 1/4 tsp dried Oregano
- 1/4 tsp 1/4 tsp 1/4 tsp Parsley, dried
- 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.
- 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.
- 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.
- 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.
- After one hour, preheat your oven to bake at 350 degrees.
- 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.
- Repeat this process with the other dough. You should have two medium size pizza crusts from this amount.
- 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.
- Once the crusts have pre-baked, turn the oven temperature up to 450.
- Set aside one crust to cool completely so it can be frozen for use later.
- On the other crust, smooth a thin layer of pizza sauce over the crust, but stopping about 1/2 inch from the edge.
- Sprinkle a thin layer of mozzarella cheese over the pizza sauce, and top that with the fresh baby arugula.
- Place the tomatoes on top of the arugula, as well as the thinly sliced red onion.
- Bake the pizza with toppings for 15 minutes at 450. Remove from the oven, and crack the eggs onto the pizza.
- At this point you can season the pizza with salt, pepper, and dried herbs if desired.
- 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.
- Remove from the oven, slice, and enjoy.
This recipe makes two crusts, so you can freeze the second crust for another pizza later on.
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