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Recipe for breakfast pizza that spices up the bacon and eggs routine. Options for gluten-free, grain-free, and sprouted crusts.
For many folks, the words breakfast pizza may bring to mind a slice or two of cold pizza left in a cardboard delivery box, precariously perched on a living room end table or sofa from a late-night party the previous evening.
While this kind of breakfast pizza may be rather popular with college students, it is not the type a Real Foodie would be blogging about!
I’ll admit that the term “breakfast pizza” has never been a particularly appetizing description to me of desirable morning fare.
However, I was fortunate to sample a from-scratch, chef’s creation while in Chicago recently and was hooked!
I was traveling with two of my children, and we all agreed it was terrific.
The chef used real eggs instead of the typical rancid-cholesterol powdered eggs from a nasty Sysco food service bag or worse, a carton of liquid egg whites (gross!).
The recipe below is my rendition of the egg and bacon breakfast pizza we enjoyed. It is lovely with a glass of fresh-pressed fruit juice or grassfed raw milk.
Remember to always shred the cheese yourself in the food processor after cutting what you need from a cheese block!
I buy these large 5-lb blocks from a third-generation family-owned company … it is so much less expensive.
Sliced and shredded cheese is processed with aluminum salts — even organic!
Healthy Crust Options
The good news about making breakfast pizza yourself is that you get to choose the type of crust you want whether it be made of soaked nut flour, wheat flour, gluten-free flour, or coconut flour.
Once you have the crust ready, the toppings are incredibly simple and fast to prepare.
I suggest making the crust ahead of time and freeze/thaw the morning you need it for the ultimate quickie breakfast pizza possible.
Sprouted flour pizza crust: Made with whatever sprouted flour you desire. I typically make mine with einkorn, the healthiest and only nonhybridized wheat on the planet. Makes 2 — 13 inch crusts. Cut the recipe in half to make the breakfast pizza recipe below.
This is the crust used in the “Nutrition Facts” in the recipe below.
Grain-free almond flour pizza crust: Made with almond flour from soaked/dehydrated, really raw almonds. Makes 2 – 8″ thin crust pizzas. Cut recipe by 1/4 to make the breakfast pizza recipe below.
Gluten-free pizza crust: Delicious blend of gluten-free, whole grain flours. Your family will never know it’s not wheat!
Coconut flour pizza crust: Made with coconut flour, eggs and yogurt, this recipe makes 2 – 8 inch thin crust pizzas. Cut recipe by 1/4 to make the breakfast pizza recipe below.
Breakfast Pizza Recipe
This recipe for breakfast pizza is fast and easy to spice up the boring bacon and eggs routine. Options for plain, sprouted or grain free crusts.
Ingredients
- 1 cup cheese shredded, preferably grassfed
- 1 12-inch pizza crust see choices above
- 8 slices bacon cooked and crumbled, preferably pastured
- 2 large eggs preferably pastured or free range
- 1/2 cup whole milk preferably grassfed
- 2 tomatoes sliced, preferably heirloom
- 1/2 tsp pepper
- 1/4 cup basil chopped
- 1/4 tsp sea salt
Instructions
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Slice cheese from a cheese block and shred in the food processor. Set aside.
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Prepare and roll out pizza crust of choice on a large pizza pan (this is the pan I use). Bake the pizza crust as directed and remove from oven.
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Sprinkle half of the shredded cheese over the baked and still warm pizza crust. Add the crumbled bacon or sausage, optional sliced tomatoes and ground pepper.
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Whisk eggs, milk, and basil together and slowly pour in the center of the pizza crust. It will gradually spread to the edges.
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Sprinkle on the remaining cheese.
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Bake at 425 °F/ 218 °C for 15-20 minutes or until eggs are set.
Recipe Notes
The equivalent in sausage may be substituted for the bacon.
If using dried basil instead of freshly chopped, use only 1 tablespoon.
Not all bacon is cured. You can buy uncured bacon at most health food stores. It is yummy!
Kale chips should be good instead of the meat.
When did Bacon become healthy, no matter what kind of an animal it is from? Grass fed or otherwise.
Would never include a cured meat in a healthy recipe, grass fed or not, cured meats are still considered highly carcinogenic…..a definite no-no, surprised this is a recommended recipe?!!!
uncured bacon is quite healthy… found at Whole Foods and other healthfood stores.
One of the steps above is to: Bake the pizza crust as directed and remove from oven.
I don’t see the “as directed” directions. Am I just not seeing those directions? Thanks for pointing out where they are.
Cathy
Cathy the directions for the individual crusts are on separate pages, each one linked to from this one. 🙂
Oh okay I didn’t realize Emmer was hybridized! I guess I assumed heirloom meant it wasn’t hybridized. I’m having a hard time keeping all this straight. Thank you
Emmer is less hybridized than spelt or certainly modern wheat. Next to einkorn, emmer would likely be easiest to digest.
Hang on, do eggs even come powdered? Whites out of a carton I have heard of, good for bodybuilding, but powder! OMG I’ve probably eaten it before without even knowing…
Anyway, this breakfast pizza sounds like a great idea. I just wonder how many days a week I could get away with having it. 🙂
Yes, if you eat eggs at most places, the eggs are powdered out of a bag. YUCK. Oxidized cholesterol at its finest.
Turkey Bacon is pretty good but I like pork bacon better. This is a very good idea. I’m going to try it tomorrow morning.
Have you tried Emmer/Farro wheat berries before? I was told I could buy it organic and its an heirloom wheat as well.
Emmer is still hybridized but yes is heirloom.
we don’t eat pork… what kind of bacon are you using? thx!
You could sub turkey bacon if you like.
I have butchered quite a few pastured turkeys and tons of pastured chickens, and I have never seen anything on them that made me think you could naturally get turkey “bacon” from them. Is that not a highly processed food, rather like the “roast beef” in a deli sandwich? Personally, if I could not eat pork for religious reasons, I would sub pastured beef and season it like homemade sausage. And if I did not eat pork because I considered all pigs to be raised inhumanely and in an unhealthy manner, I would look into the healthy happy pigs raised on pasture. And at the same time, I would look into those poor birds being raised for Thanksgiving tables across America as well as ground, bacon, sausage, etc!
Yum, I can’t wait to try this! I have always loved pizza for breakfast – maybe a hangover from college days?! I used to tell my children they were college material if they liked cold pizza and “college” cheese:-)