Breakfast

Breakfast Pizza

I made my first gluten free pizza over Spring Training and fell in love with chickpea flour. It adds a crunchy, grainy texture that I really enjoy and makes a delicious, flat base for any flavor you can think of. The idea for this breakfast pizza came about when I was talking to my sister about the challenges of commuting to work and still eating a healthy breakfast. When I think “grab-and-go”, I think vending machine- quality doesn’t exactly ring a bell. This breakfast pizza can be made the night before and lasts 2-3 days in the refrigerator. A slice or two is really filling and has all the elements of a balanced breakfast; protein, carbohydrates, and fiber. I chose not to put cheese on mine, but that is an easy addition if you want to make it.

Makes: 4 servings (2 slices each)
Prep Time: 30 minutes    Baking Time: 15 minutes    Total Time: 45 minutes

1 cup chickpea flour
1/2 tsp salt
1 1/2 cups water
1 tsp onion powder
1 tsp garlic powder
4 eggs
2- 1/4 inch slices prosciutto, roughly chopped into bite-sized pieces.
4 scallions

  • In a medium sized bowl, mix together the chickpea flour, salt, and water. Let the batter sit covered for 30 minutes at room temperature.
  • Preheat the oven to 400 degrees. Put a 9 x 13 inch baking dish in the oven while it preheats.
  • While the batter is resting, take the eggs out and bring to room temperature. Cut the scallions into 2 inch long pieces, and again in half lengthwise. Set aside.
  • After the 30 minutes, remove the pan from the oven and spray well with cooking spray. Add the batter, making sure that it is spread to all of the corners of the pan. Place back in the oven for 6 minutes.
  • Remove the pan from the oven and onto a counter top. Crack the eggs individually directly onto the crust. Divide them as best you can so that egg is on most of the crust (one in each corner is a good start). Lightly season with salt. Add the prosciutto pieces and scallions on top of the eggs, spreading evenly.
  • Put the pizza back in the oven and bake an additional 8-10 minutes, or until the whites of the eggs are completely firm.
  • Remove from the oven and place onto a cutting board. Season with freshly cracked black pepper. Cut the pizza in half lengthwise, and then each half into 4 pieces to serve.

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