This recipe is in partnership with Chebe Gluten Free Bread. I only use and showcase products on the blog that I love and recommend. Thank you for supporting Zest and Lemons!
Who else loves pizza for breakfast?! I’m not talking about the kind you have leftover in your dorm room fridge that you eat cold the next morning. I’m talking about fresh, hearty, real breakfast pizza. With fresh eggs on top. That’s the type of breakfast pizza I love.
To start, this isn’t just a regular breakfast pizza. This is a gluten free focaccia breakfast pizza that’s easy to make. The focaccia dough is seasoned with rosemary and basil, and is made from a box of Chebe focaccia mix! Not only is it certified gluten free, but it’s also yeast free, peanut free, non GMO, and free of many other allergens.
The dough is easy to make, and doesn’t require the rise of normal focaccia. Keep in mind this mix is actually a focaccia flat bread mix. The crust will be spread out slightly thinner than a normal focaccia, so you won’t see a large rise when baking… especially with all the heavy toppings. Instead, you will end up with a crust that is nice and crisp on the edges and outside, but still soft and slightly chewy on the inside. It’s a great combination with the variety of toppings!
Oh… the toppings. I used onion, red bell pepper, fresh breakfast sausage, shredded cheese, some spinach, and a few freshly cracked eggs. I love sunny-side up or over-easy eggs. I love runny yolks. So for all my runny yolk lovers out there, this one’s for you.
Aside from the toppings I used, this recipe is pretty adaptable. You can easily use dairy free ingredients, use less toppings, or add the toppings of your choice. You could even add scrambled eggs instead of sunny-side up… although sunny-side up is definitely a must try!
If you want to make a smaller size pizza, just cut the topping ingredients in half and press your dough out in an 8” circle. If you want a little more rise in your crust, you could also try partially baking it for 15 minutes first, then adding your toppings for the remaining 15 minutes. I have not tried this, but it definitely could work! However, just keep in mind that it is suppose to be more of a flat bread mix than a puffy focaccia.
This pizza is filling. It’s thick. It’s loaded with toppings. When I say this could feed 4 people, it’s more like 4 hungry people for breakfast or comfortably for brunch….maybe more so for brunch. You can certainly cut down the amount of toppings you put on, or save any extra toppings you don’t use (veggies and sausage) for an omelet another day. You can also cut the pizza into 6 slices, but who want’s half an egg anyway? Oh, and no shame if you eat more than you expect, It’s sooooo satisfying!
Gluten Free Focaccia Breakfast Pizza
Ingredients
Focaccia:
- 1 box Chebe gluten free focaccia mix
- 2 Tbsp oil
- 2 eggs
- 4 Tbsp milk of choice
- Olive oil for brushing
Pizza Toppings:
- 2-3 Tbsp oil
- ½ pound ground breakfast sausage
- ½ red bell pepper, roughly chopped
- ½ onion, cut in small slices or strips
- ¾ cup shredded mozzarella cheese (can also use white cheddar)
- 4 eggs
- Salt
- Pepper
- Tinfoil
Optional toppings to add:
- ¼ cup fresh spinach
- Extra shredded cheese
- Chopped parsley or dried parsley flakes
Instructions
- Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
- In a large skillet, sauté the onion in 1-2 Tbsp of oil over medium-low heat until translucent and almost completely cooked. Add the red bell pepper and continue to sauté until the peppers have cooked a bit and the onions are soft, but not cooked so long that they caramelized. Remove onto a plate. Add the sausage to the skillet with the additional oil as needed, breaking it up as you sauté until the outside has browned and the inside is almost fully cooked. Drain and add to the plate with your onion and red peppers. Add a pinch of salt or to taste, if desired. Set aside.
- Make the focaccia mix according to the package directions. I tend to add an additional 1 Tbsp of water to my mix if it’s too dry. The dough may be slightly sticky if you add water, so rub some olive oil across your hands as you press the dough out onto your baking sheet to roughly create a 8x11" rectangle. Brush the top of the dough with some olive oil.
- Add the shredded cheese over the top of the dough. Scatter the onion, red pepper, and sausage evenly over the top of the cheese. Make four 2-inch balls of crumpled tinfoil and lightly grease them with some olive oil. Lightly press the balls into the dough in 4 places (I go by each side, but not too close to the edge) to make a few small wells. Transfer to the oven and bake for 18 minutes.
- Remove from the oven and carefully discard the tinfoil balls. I like to add a little additional shredded cheese around the wells and across the top of the pizza, but this is optional. Crack one egg into each of the small wells (it’s ok if some of the egg whites spread across the pizza). Season with a small pinch of salt or flaky sea salt, some freshly cracked pepper if desired, and return to the oven for 15-17 minutes until the eggs have set but the yolks are still runny.
- Remove from the oven. You can add any of the additional or optional toppings. I add some spinach and dried parsley (the spinach will start to wilt over the heat of the pizza, but you can add a drizzle of olive oil if you’d like). Serve immediately.
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