Sunday, August 19, 2012

Gluten Free Breakfast Pizza

I feel as though we've hit sort of a breakfast and dinner rut, so I've started a weekly menu to try to work from. It doesn't always go as planned, (I either get cravings or Joey has a last minute rehearsal) but it's made for some awesome food and variety. 

I also think I've entered sort of a neurotic nesting phase where I'm going crazy cleaning and baking.
 I. can't. stop. baking.
So, I'm going to use my new obsession for good. I'm going to appreciate the new recipe finds and inspirations, and share them here. Or at least document them here. Here's a breakfast pizza that turned out great!


Gluten Free Breakfast Pizza


I started this recipe with a basic gluten free pizza crust from The Gluten-Free Kitchen. I made a double batch of crust one night, so that this breakfast would be easy to prep a couple of days later. Dinner and breakfast prep in one night = quick, easy, perfect. 

Crust


You'll need...

1 tbs.........Active Dry Yeast
3/4 cup.........Milk-Room Temp (You can substitute a non-dairy alternative)
1/2 cup.........Potato Starch
3/4 cup.........Cornstarch
1 tbs.........Xanthan Gum
1/4 tsp.........Baking Soda
1 tsp.........Baking Powder
1/2 tsp.........Salt
1/4 cup.........Shortening (I use Spectrum brand organic shortening)



Prep:  
-Preheat your oven to 375 degrees. 
-Stir yeast into room temperature milk to dissolve. 

Combine:
 -Add the shortening and dry ingredients and mix.
-While still mixing, slowly, add the milk/yeast to the dry ingredients/shortening.

Cook!
-This dough does not need to rise, nor does it require kneading so I like to roll the dough out right onto the baking pan or stone.
-If you're making this crust for now, this is where you'll add a sauce and your favorite toppings. 
-If you're making this crust for later, you'll bake and store...so I like to take this as an opportunity to infuse the crust with some delicious flavor. For this breakfast pizza, I added: Olive oil, grated Parmesan cheese, salt pepper and tomato slices.
-Place in the oven at 375 degrees for 15-20 minutes until the crust has a nice golden tone, and your toppings are fully cooked.  (Keep an eye on it, my oven is quick and only takes 15 min.)



Toppings

You can do anything on your breakfast pizza. I for example, love cheese and bacon and gooey eggs. Others, may not be as excited about meat, gooey-ness or dairy, so have fun with it! Here's what I did..



I started with just a tiny bit of leftover tomato sauce to add some moisture, follow by grated Asiago cheese and spinach.


Next, sliced potatoes and fresh chopped cayenne pepper, with half the seeds removed. I really don't like using the microwave, but sometimes I get lazy, so before adding the potatoes to the crust, I threw them in a bowl and cook for 5 minutes since potatoes love to take FOREVER to cook. You can skip the microwave by cutting and boiling them though if you're more hardcore than me.

To finish, I added raw eggs, pre-cooked and chopped bacon, and lots of shredded Mozzarella and Asiago cheese....popped it into the oven for 15-20 minutes (until eggs were fully baked) and voila. 
You have a beautiful golden, veggie/bacon/cheesy concoction. Yum. 




Eat up!

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