Breakfast-Pizza-

Who doesn’t love pizza for breakfast?

I guess I don’t if we’re talking typical pizza. I tend to avoid getting gluten hangovers before lunch.

But this pizza is made from tapioca flour, which is a 100% safe starch! It’s easily digestible and provides good carbs to help keep you full. I don’t know about you, but I definitely feel fuller when my meal includes some carb action.

The pizza itself was delicious, I used homemade pesto as the sauce and topped it with prosciutto when it was done cooking. It was amazing.

Paleo Breakfast Pizza - this gluten-free crust recipe is also great for lunch and dinner! Check out the recipe and make a healthy breakfast that kids AND adults will love!

Pizza Crust:

  • 1 cup tapioca flour (I use THIS brand)
  • 1 egg
  • 1 tbsp olive oil (I use THIS brand)
  • 1 tbsp water (more if needed)
  • add any spices you like, this crust itself doesn’t taste like much without any spices
  1. Preheat oven to 375.
  2. Combine ingredients until a wet dough forms, this does not feel like your typical dough.
  3. Spread it out evenly and thinly.
Top with:
  • homemade or bought pesto (just blend basil, garlic, parsley, olive oil and pine nuts until smooth)
  • slices of tomato
  • two eggs
  • optional: romano cheese
  1. Bake for 15 minutes.
  2. When it’s done cooking, add proscittuo. 
  3. Devour.

Paleo Breakfast Pizza - this gluten-free crust recipe is also great for lunch and dinner! Check out the recipe and make a healthy breakfast that kids AND adults will love!

34 responses on “Paleo Breakfast Pizza

  1. Frances

    Made this for the first time this morning. It was fabulous, thank you so much for the recipe. We added sautéed mushrooms and used smoked salmon instead of the prosciutto (the flavor of the salmon got lost, will try with bacon next time).

  2. Bekah

    This might be a silly question but do you put the eggs on the pizza Raw or do you cook them before it goes in the oven?

        1. dani stout Post author

          This is why I shouldn’t respond to comments when I’m half asleep. Raw! Just break the egg over the pizza and bake.

  3. Anabella

    Made this with my 10 yr old today. It was easy and delicious. Thank you for such an amazing and easy recipe.

  4. Rossanna

    I just made this and it was amazing!! Thank you so much! I just used arrow root instead of tapioca,1 cup made a small pizza.. next time I would just double the quantities. But still, so good!! The texture,the taste, everything was like a real pizza 🙂

  5. Kristen Yaun

    Just made this pizza, and the crust is the most successful gluten free crust I’ve ever had! We added bacon, pineapple, roasted sweet potato/butternut squash, and olives–so good! Thank you!

  6. Abi

    I just made this…was I supposed to bake the dough a little first? Mine had a doughy texture, kind of chewy… Did I make it right?

  7. Sarah

    I have arrowroot flour at home. Do you know if this could be a replacement for the tapioca flour? It is a thickening flour. Thanks! This looks amazing, I’m excited to try it! 🙂

  8. Kimberly

    I wondered if anyone has used this crust for freeze ahead slices? I often make GF pizzas, slice them and wrap in individual servings for easy on the go breakfasts and lunches. This crust seems so much easier than my normal go to GF crust, just wondered if anyone has had success freezing it. Thanks!

    1. dani stout Post author

      I ate half of this myself, I would make two for myself AND my husband because I know he’d eat his own plus my half.

  9. Dana

    Just made this for a breakfast I shared with my brother and I love it!! I added allspice and sweet paprika to the dough and used shredded mozarella to top it off, and toasty crunchy crumbled bacon in place of prosciutto, wish I could show off the pic I took!! Thanks for the recipe xxx

    1. dani stout Post author

      I actually haven’t frozen this at all, I keep meaning to do so but forgetting. So I’m not sure. I don’t think freezing it prior to cooking would work very well because it’s definitely a wetter dough.

  10. Kerry

    I’ve made this exactly following the recipe but it’s still raw in the middle. Please could you give me some tips how to improve it.
    It was really thin to X

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