This morning empowered by mass number of likes on Facebook.
I decided it was well past time to give you guys a new recipe.
I am still on the hunt for the perfect gluten free pizza crust.
So about once every couple weeks I try a new one.
Anymore often and the kids and I both get burned out.
I admit, I have made many failed crusts, and a few that pass as edible at best.
While searching for a perfect recipe I came across Perfect Primal Pizza – It’s Deliciously Gluten-Free! from Paleo Diet Basics
While still not quite that perfect pizza crust I crave! It is full of flavor, just a few ingredients and things I normally keep on hand. Though this crust can get a bit greasy and chewy as it gets cold, when hot it is hard to tell it from a gluten filled flatbread.
I will be using this crust again, and not just for breakfast pizza.
This is not a quick easy recipe but it is a tasty one the crust can be used for any pizza.
You can prep the meats in advance but cook the day of just cook the crust, eggs and sauce.
Also, I hate to waste so I used the egg whites left from making the Hollandaise sauce in the scrambled eggs my kids can’t tell the difference, so please don’t tell them!
Anyway on with the recipes.
Gluten free Breakfast Pizza
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 4 – 6 (4 if they are bottomless pit teen boys like at my house)
One recipe Hollandaise Sauce (below)
12 eggs scrambled ( I removed 4 egg yolks to use in the Hollandaise Sauce)
1 lb (16 oz) breakfast sausage (I used Owens Regular) browned
4 slices of bacon cooked and crumbled
Grated mozzarella cheese about 1 1/2 cups
Grated cheddar jack cheese about 1/2 cup
Fresh tomatoes and parsley chopped to top (optional)
1 cup grated mozzarella
½ cup grated parmesan
2 tbsp. cream cheese
¾ cup rice flour
1 beaten egg
Parchment paper, baking mat or non stick foil
2+cup microwave safe bowl
Preheat your oven to 425 then cover your baking sheet with parchment and set aside.
Put all the cheese from the crust section into the microwave safe bowl and microwave for about 45 seconds, stir the mixture,
then microwave in 15 seconds intervals stirring between until it is all melted and combined.
Gradually mix in the rice flour and beaten egg. While warm add the egg and rice flour then knead to combine. Try not to marvel at how it look like pizza dough. Quickly, press it out to fill as much of the baking sheet as possible, it gets harder as it cools. Bake until lightly brown. (about 10 minutes)
While it bakes scramble the eggs, then top the pizza with Hollandaise sauce, meat and eggs then finally cheese. Return to the oven until the cheese is hot and bubbly.
Remove from the oven and top with chopped tomatoes and parsley, cut and serve.
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter cut into cubes
Double boiler or equivalent
Fill the bottom of your double boiler with about 1-2 inches of water make sure it doesn’t touch to bottom of the bowl placed on top and bring it to a simmer.
Add the egg yolks and lemon juice and whisk vigorously until the mixture is thickens if you are doing it right it will almost double in volume but if it doesn’t it will still taste great.
Keep it moving don’t let it get too hot or it will scramble.
When it is thick start adding in the butter about 1/4 of the cubes at a time, keep whisking again be careful not to let the eggs get too hot or they will scramble!
Now add in the butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use, I leave mine on the stove on a back burner and cover with a damp cloth, if it gets too thick or clumpy whisk in hot water a tablespoon at a time until it is at the desired consistency.
My kids love this recipe, so do I!