Thin Crust Gluten Free Breakfast Pizza

Enjoy fried or poached eggs? You must try this recipe! With all of the toppings I could have on pizza, besides some cheese, I chose spinach and mushrooms for this gluten free breakfast pizza. Then I topped it with eggs to pack on the protein. When the egg yolks break, it provides you with breakfast pizza sauce. Start your day off with this treat. It’s delicious!

Thin Crust Gluten Free Breakfast Pizza


Yield: Makes 2 personal pizzas

Thin Crust Gluten Free Breakfast Pizza

The slightly nutty flavor of teff flour makes this gluten free breakfast pizza a healthy breakfast choice.


    For the Crust:
  • 1 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca flour, plus more for rolling
  • 1/4 cup cornstarch
  • 1/4 cup teff flour
  • 1/4 cup potato starch
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup non-fat milk or milk of your choosing
  • 1 tablespoon granulated sugar
  • 1 tablespoon agave syrup
  • 2-1/4 teaspoons instant yeast
  • 1 large egg, at room temperature
  • 1/4 cup + 1 tablespoon extra-virgin olive oil, plus more for bowl
  • Suggested Topping:
  • 1 small yellow onion, finely chopped
  • 20 fresh basil leaves, finely chopped
  • Extra-virgin olive oil, for sautéing
  • Creamy Roasted Garlic Sauce|]
  • Pizza Sauce
  • Shredded mozzarella cheese


  1. Whisk together the white and brown rice flours, sorghum flour, tapioca flour, cornstarch, teff flour, potato starch, xanthan gum, salt, and garlic powder. Set aside.
  2. Heat milk, sugar, and agave syrup to 110 - 115°F. Stir in yeast and set aside until foamy on top, at least 5 minutes.
  3. In a medium bowl, whisk the egg and oil together. Temper the eggs by slowly whisking in milk mixture.
  4. Add wet ingredients to the dry ingredients. Mix with your hands or rubber spatula until thoroughly combined. Form dough into a ball.
  5. Coat a bowl with 1 teaspoon of olive oil. Place the dough in the bowl, rolling it around to coat it with oil. Cover with a clean tea towel, and allow to rise for one hour at room temperature.
  6. Prepare your pizza toppings and set aside. If you choose to use the suggested toppings, sauté the onion and basil together in a preheated and pre-oiled frying pan, about 7 minutes.
  7. After the dough rises, wet your hands and use the water on your hands to wet a clean surface. On the surface, knead the dough with wet hands and remove any air pockets.
  8. Cut dough in half and again form each in the shape of a ball and coat with oil from the bowl. Cover with the same dish cloth and allow to rise for 30 minutes.
  9. While the dough rises, preheat the oven with a pizza stone on the center shelf, to the highest temperature possible, 500 - 600°F.
  10. Roll out each ball of dough onto a sheet of parchment paper dusted with tapioca flour, to a little less than 1/4-inch thick.
  11. At the edge of the pizza, using one hand, push the dough in, making a higher crust on the edge. With the other hand press down on the dough to keep it in place. Alternatively, you can fold the edge over the top and press to seal. Do not make the edges thick as it will taste doughy. Transfer one rolled dough to the hot pizza stone.
  12. Quickly dress your pizza with sauce, cheese, toppings, and additional cheese. You can add oil to the pizza crust before adding toppings if you are not using any sauce. However, if you are using cheese this is not necessary.
  13. Bake pizza for 5 - 10 minutes.
  14. Carefully remove pizza stone from oven. Allow pizza to cool for 2 minutes prior to slicing. If you do not have a pizza slicer, you can use kitchen scissors, but be careful not to burn yourself.
  15. Repeat steps 11 - 14 with the second dough.

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