This recipe is in partnership with Chebe Gluten Free Bread. I received a few of their products to try for free, including the one used in this recipe, but I only use and showcase products on the blog that I love and recommend.
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!
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