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Why You’ll Love This Recipe

• Gluten Free Breakfast Pizza comes together in just 30 minutes!
• The perfect weekend brunch idea.
• Is made on cauliflower crust and is baked to crispy perfection.
• You can customize it and make it your own by adding on your favorite toppings.
• Make it dairy free by using dairy free cheese instead of regular.
• Saves well for at least 3 days.
• Reheat on the stovetop and it tastes just as good as the day you made it.
• It’s a low carb but high protein meal.
• Great option for anyone in the family.
• If you loved this idea, check out my meal prep breakfast sandwiches!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Breakfast Pizza. Scroll down to the recipe card for a full list of ingredients and instructions.

To keep this recipe gluten free, use a frozen cauliflower or a certified gluten free pizza crust, otherwise you can use your favorite fresh or frozen pizza crust.

I used sharp cheddar cheese, but feel free to use your favorite plant-based or regular cheese.

For some added protein I used fully cooked chicken sausage links that I got from Trader Joes. I cut them up into small, bite sized pieces. Alternatively you can use canadian bacon, bacon, turkey bacon, sausage, or ground beef.

For some color and crunch I used three small sweet peppers, a red, orange and yellow.

I added fresh basil on the pizza before and after cooking.

You will need four eggs that will be cracked directly onto the pizza before baking.

Salt and pepper to taste. If you like a little kick, add on some chili peppers and freshly minced garlic.

How To Make

ONE: Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper. Add on the frozen cauliflower pizza and cook for 10 minutes.

TWO: Remove the crust from the oven and add on all the toppings, starting with the cheese, diced chicken sausage, and diced peppers. Make four small wells in the pizza and crack in the eggs. Top with fresh basil and season with salt and pepper.

THREE: Bake for 12-14 minutes or until egg whites are firm and yolks are still runny. Remove from the oven and top with more fresh basil before slicing into and enjoying.

Tips And Tricks

Feel free to custom this pizza to your liking by adding on your favorite toppings.

After adding on all the toppings, make a well in the pizza before adding in the cracked egg. This will prevent the egg whites from spreading during baking time.

If you want your yolks to be really runny, then take the pizza out at the 12 minute mark. If you want them to be more firm then keep it in the oven for the full 14 minutes.

How To Serve And Store

Serve this Gluten Free Breakfast Pizza warm and with your favorite hot sauce. I think it tastes amazing with cholula hot sauce.

Store in an airtight container in the fridge and enjoy within 3 days. To reheat, add the pizza slices to a skillet over medium heat and cover with a lid. Allow to heat for about 5-6 minutes or until warm all the way through.

This will still give the pizza crust a crispy and crunchy texture. Alternatively, you can reheat in the air fryer for best results, or the microwave.

Taste And Texture

This Breakfast Pizza tastes amazing! Its a combination between, well… pizza and a breakfast omlette all in one.

The texture is crispy, crunchy but still chewy in the center. The egg is cooked to perfection while being firm but still soft and runny.

Frequently Asked Questions

Other Recipes You May Like

• Meal prep breakfast sandwiches
• Starbucks Egg White Bites
• Almond Flour Crust Pizza
• Cauliflower Pizza
• Cauliflower wings

If you make these Gluten Free Breakfast Pizza, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!