Gluten-Free Mini Breakfast Pizzas




  1. Combine flour, yeast, and salt together
  2. Beat egg and olive oil together in a measuring cup
  3. Add enough warm water to the measuring cup to equal 1 cup of total liquid
  4. mix into flour, until well combined
  5. Your dough should be quite stiff – it shouldn’t stick to your fingers when you touch it, but it also shouldn’t be stiff enough to roll out.
  6. Liberally great a dozen and a half muffin cups
  7. Spoon up a walnut sized ball of dough, flatten a bit with your hands, and press it into a muffin cup, pressing up the sides a breakfast pizza crust
  8. Repeat with the rest of the muffin cups and dough
  9. Set aside to rise a bit while you prepare your toppings.
  10. Preheat the oven to 350º
  11. Chop your ham, beat your eggs, and get all your topping ingredients together.breakfast pizza ingredients
  12. Spoon 1/2-1 teaspoon of salsa onto each crustmini pizza assembly
  13. layer in ham, spinach, egg, and finally, cheese.gluten-free mini pizzas
  14. Bake in the oven for 15-20 minutes until eggs are set, and cheese has begun to brown and bubble.
  15. Remove from oven, and let rest for 2-3 minutesbreakfast pizzas mini gluten-free
  16. Slide a butterknife around the edge of each pizza to loosen the eggs and cheese, then remove from the pan to finish cooling.

breakfast pizzas to go

To freeze:

  1. Wrap individually, or in family breakfast-sized groups, in tin foil.
  2. Place packets in a zip top freezer bag, and seal, pressing out as much air as possible.
  3. Pizzas should keep well for several weeks in the freezer.
  4. To reheat, simple remove the plastic freezer bag, and place the foil packet on a baking sheet in a 300º oven, until warm through (about 15 minutes).
  5. Enjoy!