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!

46 Comments

  1. 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. The hardest part of any diet/lifestyle change is always the beginning, people underestimate the power of routine. Routine will either make or break your life

  3. 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?

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

  5. 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 🙂

  6. Kristen Yaun Reply

    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!

  7. 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?

    • dani stout Reply

      You could bake it first, the center is a bit doughier than gluten-filled bread.

  8. Barb Schening Reply

    Any suggestions for replacing pesto sauce – other than pizza sauce?

  9. 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! 🙂

    • dani stout Reply

      I’m not sure, but I’ve heard they can be used interchangeably.

    • dani stout Reply

      Nope but I’m sure you can look it up. I don’t count carbs.

  10. 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!

    • dani stout Reply

      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.

  11. 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

  12. you make these crusts and freeze them without baking, or bake first?

    • dani stout Reply

      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.

  13. So I made the dough and thought, “I’m eating oobleck, hmm.” Instead of doing a pesto, I just did butter and minced garlic. Then added parmesan, tomato, eggs, and smoked salmon. The crust turned out surprisingly good, although next time I’ll add more salt. I’ll definitely make this again.

  14. heartsapink Reply

    absolutely loved and the dough was amazing.. it really felt like I was cheating and having pizza. I ended up using Herbs de provence in the dough and putting the procuitto in from the get go, it got that crusty baked thing about it. DELICIOUS! it’s going into my menu for sure!!! Did I mention it was a cinch to make?! thank you!

  15. 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

    • dani Reply

      Sounds like it wasn’t cooked long enough and maybe rolled out too thin.

  16. This is the BEST gluten free recipe ever. Thank you. I have just enjoyed Friday night pizza for the first time in ages. I made my dough and I was nervous. Baked it in the oven for 14 blind and then topped it and put it in the electric pizza oven to melt the cheese. Fabulous

  17. This looks like a great recipe and I can’t wait to try it.
    Wondering if I can replace the egg with a “flax egg”.
    Thanks.

    • dani Reply

      I haven’t tried in this recipe, but you should be fine to use that in the dough.

  18. Trying to figure out how thin to spread the dough… What’s the approximate size of the pizza base in the picture please?

  19. Victoria Carroll Reply

    Can I make this the night before, refrigerate then take to work in the morning and warm it in the microwave. I have to take medication in the morning on an empty stomach and cannot eat for 1 hour so this would make a great breakfast if it worked.

  20. I made this today but with sausage because I didn’t have prosciutto. It was absolutely delicious. I baked the crust for 5 minutes before adding the toppings because many of the reviews mentioned the crust was raw in the middle. The crust came out perfect. I look forward to making this again very soon!

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