Gluten-Free Mini Breakfast Pizzas
- 1 1/2 cups gluten-free flour mix
- 1 Tablespoon yeast
- 1/4 teaspoon salt
- 1 Tablespoon white sugar
- 1 Tablespoon olive oil
- 1 egg
- Warm water (110º)
- 1/4 cup salsa
- 1 cup diced ham or crumbled sausage
- 1/2 cup chopped spinach
- 4–5 eggs
- 3/4 cup shredded cheese (I used a cheddar/jack blend)
- Combine flour, yeast, and salt together
- Beat egg and olive oil together in a measuring cup
- Add enough warm water to the measuring cup to equal 1 cup of total liquid
- mix into flour, until well combined
- 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.
- Liberally great a dozen and a half muffin cups
- 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 bit.
- Repeat with the rest of the muffin cups and dough
- Set aside to rise a bit while you prepare your toppings.
- Preheat the oven to 350º
- Chop your ham, beat your eggs, and get all your topping ingredients together.
- Spoon 1/2-1 teaspoon of salsa onto each crust
- layer in ham, spinach, egg, and finally, cheese.
- Bake in the oven for 15-20 minutes until eggs are set, and cheese has begun to brown and bubble.
- Remove from oven, and let rest for 2-3 minutes
- Slide a butterknife around the edge of each pizza to loosen the eggs and cheese, then remove from the pan to finish cooling.
- Wrap individually, or in family breakfast-sized groups, in tin foil.
- Place packets in a zip top freezer bag, and seal, pressing out as much air as possible.
- Pizzas should keep well for several weeks in the freezer.
- 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).