Hello, hungry readers!  How much fun are you all having with these posts?!  I am so inspired to try so many new things. We’re here on Day 6, and Jen from Not My Grandma’s Kitchen has a tasty breakfast pizza recipe, which is sure to please everyone in your house!  Read on and enjoy!

Hi, I’m Jen from Not My Grandma’s Kitchen. This breakfast pizza is something I have been working on for a while, but continued to put it off because it’s a little more time consuming than most of the meals I like to make. However, it sounded so good. But how was I supposed to figure out pizza with no cheese? This guest blogging opportunity offered me the motivation I needed to make it happen. I made it happen, and it was great!

In this recipe, the eggs make a beautiful binder to hold the toppings on, just like cheese would do. It’s flavorful and can be done with whole eggs or scrambled eggs. My toddler loves scrambled eggs, so that’s what I went with.

The key to getting this recipe right is making sure the crusts of the pizza dough extend high enough to keep your eggs in. Add the eggs slowly to be sure they don’t spill over and keep it just under the top. When the eggs are cooking they expand, and they have the potential to drip over in the first part of cooking. I highly recommend cooking on a tray with edges the first time or two, so if the eggs to spill over, they are caught on the tray, and not on the bottom of your oven.

Serves: 4-6
Time: Including dough, 1 hour.

Whole Wheat Pizza Dough
1 cup warm water (about 110 degrees)
1 packet of active dry yeast for whole grains
1 teaspoons of sugar or honey
2 1/2 cups white whole wheat flour
2 tablespoons oil

1. Preheat the oven to 425 degrees. Mix the warm water, dry yeast, and sugar/honey until the yeast dissolves. Set aside on t the stovetop for about 10 minute, until the mixture becomes foamy.
2. In a large bowl, a stand mixer with a dough hook, or a food processor with a dough blade, add the flour, water mixture and the oil. Mix until the ingredients are mixed consistently. The dough should be only slightly sticky. If it seems too wet, you can add a tablespoon extra of flour at a time until it reaches the desired texture. Place in a bowl (I like to lightly grease it with oil), cover it with plastic wrap, and set back on the stove for 15-20 minutes. (If you are making the breakfast pizza with the crust, this is a great time to cut up/cook toppings.)
3. Once the dough has risen, drop it out onto a floured surface and knead a few times, adding additional flour as needed to prevent sticking. Roll out into a circle, until the dough is about 1/4″ to a 1/2″ thick (depending on how you like it). At this point I transfer the dough to a baking sheet. Fold the edges upwards or roll them inwards to create a thick crust so the eggs won’t run out.
4. Place the crust in the preheated oven for 10 minutes. It should be just cooked, not browned.

Breakfast Pizza (as shown)

5-6 large eggs
1 bell pepper – color of your choice, cut into small pieces
1 package of bacon, cut up and precooked, or precooked bacon bits
¼ cup of chopped green onions

1. Crack the eggs and lightly scramble in a bowl. Pour them slowly into the crust, stopping at least ¼” below the top of the crust.
2. Add the rest of the toppings to the top of the pizza.
3. Gently place in the oven, on the center rack and cook for 15-20 minutes until the eggs are thoroughly cooked, and the crust is brown.
4. Let sit for about 5 minutes before cutting, and then enjoy!

Tips:

You can speed up the process with precooked pizza dough and precut bacon bits.
These toppings are just a suggestion, feel free to use what you have in the fridge, or try something different.

YUM! Now that you’re ready to make this, let’s find out a little bit about Jen!

I’m Jen. I’m an occupational therapist, a mom, and a lover of food. I developed food allergies after having my daughter and wanted to show the world that eating to avoid allergens is not only completely possible, but it’s actually really yummy! I have allergies to barley and dairy, but often include recipes that are egg free and/or gluten free. Being a busy working mom, everything needs to be fast too. I’m a novice gardener, so during my summers off from work I can be found in the garden and in the kitchen. Most of all, I love to laugh!