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Gluten-Free Mini Breakfast Pizzas

These gluten-free mini breakfast pizzas take all the stress out of busy morning breakfasts, because they're FREEZABLE!

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These mini breakfast pizzas are super delicious, and freezable for a quick meal!

Ingredients

Scale
  • 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
  • 45 eggs
  • 3/4 cup shredded cheese (I used a cheddar/jack blend)

Instructions

  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 bit.Image shows a muffin tin with pizza crusts ready to bake
  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.Image shows a cutting board of ingredients next to an iron skillet, and muffin tin of pizza crusts
  12. Spoon 1/2-1 teaspoon of salsa onto each crustImage shows a muffin tin where the mini pizzas are being assembled
  13. layer in ham, spinach, egg, and finally, cheese.Photo shows the final ingredients added to the pizzas in the muffin tin
  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 minutesImage shows the completed breakfast pizzas fresh out of the oven
  16. Slide a butter knife around the edge of each pizza to loosen the eggs and cheese, then remove from the pan to finish cooling.

Photo shows a plate of mini breakfast pizzas next to one pizza on a napkin

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!
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