Grain-Free Breakfast Pizza
Grain-Free Breakfast Pizza
Hello Ditch the Wheat Readers! I’m Monica Bravo from the blog, Bravo For Paleo. I shared my story previously with you all; you can read that here! Today I’ll be sharing a Grain Free Breakfast Pizza. I combined my two favorite Paleo foods, bacon and eggs, and my former favorite junk food, PIZZA.
As some of you may know, I’m a college student, and one of my main goals is to help college kids eat real food. For this reason, I started the College Primal Challenge. It’s an eBook with explicit, straightforward guidelines on what’s Paleo, tips on how to conquer the cafeteria and food court, the 411 on alcohol, and 25 simple Paleo recipes. (Carol’s note~ The ebook is great and gives very clear directions on how to eat primal with cafeteria food).
When I did some investigating for the book, I found that almost every college student’s favorite food is pizza (understandably!). But as it is, so many of us are running on little sleep and too much stress. There’s no reason we should be fueling our bodies with junk food too. So now I bring you this Grain Free Breakfast Pizza. It won’t leave you feeling groggy from the gluten of normal pizza; in fact, it will do the opposite.
The crust took a bit of recipe testing, but I’m sure of it now. A mixture of tapioca and almond flour is the way to go with a grain free pizza crust. It gives a perfect crispy thin crust, that holds very well! Now that you have a crust, there are endless topping options. Throw on your favorite vegetables, meat, and fresh herbs and you’re set! If you consume dairy, make an old-fashioned cheese pizza.
I understand this grain-free cooking/eating thing can be hard. Some of my readers say the hardest part can be motivation. If you purchase my new eBook, the College Primal Challenge (only $3), you will receive 30 days of motivational emails to help you stay inspired. Want even more Bravo for Paleo? Sign up for my monthly newsletter and get the latest of my recipes. See you again soon!
Grain-Free Breakfast Pizza Ingredients
- butter
- coconut cream (thick, not watery section of coconut milk)
- water
- sea salt
- almond flour
- tapioca flour
- extra virgin olive oil
- bacon, cooked and crumbled
- eggs, for topping
- Fresh basil
How to make Grain-Free Breakfast Pizza
Preheat the oven to 500.
In a small saucepan, add butter, coconut cream, water, and sea salt and heat on high.
While this is heating, add tapioca flour and almond flour to your stand mixer bowl.
Once the wet mixture is bubbling, pour it into your stand mixer with the dry ingredients.
Turn mixer on slow to medium. It should thicken quickly. It should be thick and dough like. If it is not, add more tapioca, 1 Tablespoon at a time.
Roll dough onto a pizza stone lightly covered in tapioca. Roll it very thin. It should make a 10-12 inch pizza crust.
Place in oven for 8-10 minutes, or until lightly browned.
Remove from oven and lower oven to 450 degrees.
Top pizza crust with olive oil, eggs, cooked bacon, and basil. Cracking the eggs into a bowl first will help you keep the yolks together.
Place in oven again for 7-8 minutes, or until eggs are to your liking.
Serve for breakfast, lunch, or dinner!
More Pizza Recipes
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Grain-Free Breakfast Pizza Recipe
Gluten Free Breakfast Pizza
Ingredients
- 2 Tablespoons butter
- 1/4 cup coconut cream (thick not watery section)
- 1/4 cup water
- 1 teaspoon sea salt
- 3/4 cup almond flour
- 3/4 cup and 2 Tablespoons tapioca flour
- 1 Tablespoon olive oil
- 3-4 slices of bacon, cooked and crumbled
- 2-3 eggs, for topping
- Fresh basil
Instructions
- Preheat the oven to 500.
- In a small saucepan, add butter, coconut cream, water, and sea salt and heat on high.
- While this is heating, add tapioca flour and almond flour to your stand mixer bowl.
- Once the wet mixture is bubbling, pour it into your stand mixer with the dry ingredients.
- Turn mixer on slow to medium. It should thicken quickly. It should be thick and dough like. If it is not, add more tapioca, 1 Tablespoon at a time.
- Roll dough onto a pizza stone lightly covered in tapioca. Roll it very thin. It should make a 10-12 inch pizza crust.
- Place in oven for 8-10 minutes, or until lightly browned.
- Remove from oven and lower oven to 450 degrees.
- Top pizza crust with olive oil, eggs, cooked bacon, and basil. Cracking the eggs into a bowl first will help you keep the yolks together.
- Place in oven again for 7-8 minutes, or until eggs are to your liking.
- Serve for breakfast, lunch, or dinner!
Notes
When rolling out dough, be sure to lightly cover your roller in tapioca flour to prevent sticking.
If you do not have a pizza stone, use a thick cookie sheet.
Monica
Monica blogs at Bravo for Paleo. She’s from a small town called Covington, Louisiana. She is currently a student at LSU in the Honors College with a Biochemistry major and Anthropology and Business minors. She enjoys cooking, hiking, ballet, snow skiing, traveling, spending time with family and friends. She plans to become a doctor and treat patients holistically using food as the greatest form of medicine.
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
