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Gluten Free Mexican Breakfast Pizza Recipe

by Carol Kicinski on April 8, 2011

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Gluten Free Mexican Breakfast Pizza Recipe

There is just something so cool about gluten free breakfast pizza, don’t you think? When the boys were little it was always pretty easy to get them to the breakfast table when I said we were having pizza!  It is also a really simple way to prepare a hearty meal first thing in the day, and seriously, who needs complicated in the morning? Besides being easy, the combinations are virtually endless!

It’s been hectic around here lately and when I have a jam-packed day ahead of me I need to fuel up.  And when a super busy schedule stresses me out, I need Mexican food; it is my go-to comfort food.  So as I was rummaging around my pantry yesterday and spotted a can of black beans and a jar of salsa I thought, “Hmmm, what can I do with these for breakfast?” I originally thought about Huevous Rancheros but that seemed like too much work so my next thought was “Mexican Breakfast Pizza!”

I recently tried Kinnikinnick’s frozen gluten-free pizza crusts and may I just say, YUM!   They crisped up beautifully, tasted just as they should, are gluten-free, dairy-free, soy-free, trans fat-free and nothing could be easier than popping a frozen crust on a pan, throwing on some toppings and 15 minutes later – food!  So that was the base of my pizza.

For the next layer I whizzed up some black beans and salsa in the blender and created a sort of refried beans concoction that was of course not “fried” and had no added fat. (I need fuel in the morning but who wants extra fat?)

From there it was adding a layer of cheese (dairy–free is perfectly good) and an egg for extra protein. We can be big eaters here in my house so I used one pizza crust per person and topped each with an extra large egg, but you can certainly crack two eggs on top, cut the pizza in half and turn it into two servings.

The great thing about this recipe is you can add whatever you want in the way of toppings. I kept it simple with some more salsa and some cilantro, mostly because I have not been grocery shopping for awhile and am living from my well stocked gluten-free pantry and freezer, but diced, fresh tomatoes, sliced green onions, black olives, jalapenos, sour cream (or dairy-free sour cream), you name it, could all be added.  Like it?  Add it!

This pizza got me through a very long day where I had no chance to eat again for quite some time and it was a pretty yummy way to start the day!  What do you do to fuel up for a busy, busy day?

(BTW – I am giving away an amazing array of Kinnickinnick products!  Pop over here to enter to win!)

Gluten Free Meican Breakfast Pizza

Gluten Free Mexican Breakfast Pizza Recipe


1 – 15 ounce can black beans, rinsed and drained
½ cup jarred salsa plus more for topping if desired
1 teaspoon ground cumin
½ teaspoon kosher or fine sea salt, plus more for the eggs
½ teaspoon black pepper, plus more for the eggs
1 tablespoon water
2 Kinnikinnick frozen gluten-free pizza crusts (do not thaw)
1 cup grated cheese or dairy-free cheese
2 – 4 eggs


Preheat the oven to 375 degrees.

Place the beans, ½ cup salsa, cumin, salt and pepper in the blender with 1 tablespoon of water. Process until the mixture is thick and combined, all the beans do not have to be pureed, it is nicer with some larger pieces of beans left in. The mixture should be thick.

Spread the black bean mixture on the pizza crusts leaving a ¼ inch edge of crust. Place the cheese on top. With the back of a spoon, make a shallow dip in the cheese and beans for the eggs so when you crack them on it they don’t just run off to the side. Bake for 5 minutes.

Remove the pizzas from the oven, crack the eggs on top, either 1 or 2 per pizza, season the eggs with a little sprinkle of salt and pepper and return to the oven for 10 – 12 minutes or until the pizza crust has browned and the eggs are cooked to your liking.


This Gluten Free Mexican Breakfast Pizza Recipe serves 2 – 4

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

{ 10 comments… read them below or add one }

Kim (Cook It Allergy Free) April 8, 2011 at 2:38 pm

Yummo! I have not tried their crusts yet, but have been meaning to. Will pick some up today when I am shopping! This breakfast pizza is a great idea! I think I will make it for this weekend! Hope you are hanging in with all of your craziness you have going on this week!!


Shirley @ gfe April 9, 2011 at 6:53 am

That looks fabulous, Carol! Bet my son who popped in last night and spent the night would love this for breakfast. :-) Will have to make my own version since I don’t have any crusts right now. Love the concept though! And yes, I agree witih Kim, hope all is going well with your super busy state and your new awesome cookbook!



InTolerantChef April 9, 2011 at 8:50 am

Great idea, who wouldn’t love pizza for breakfast?


Juanita April 11, 2011 at 4:57 am

Love the square pizza bases and colourful choice of topping so artfully arranged.


Podiatrist in Charlevoix May 20, 2011 at 2:11 pm

I’ve avoided buying gluten free pizza crusts in the past because I haven’t had good luck so far, but I’ll have to try the Kinnikinnick ones. Thanks for sharing!


Carol Kicinski May 20, 2011 at 2:41 pm

I’m with you, had tried a few and was not happy. I really do like these and I hope you do too.


Kim September 9, 2011 at 9:42 am

I had a hard time with this… the eggs didn’t cook at all. I had to turn on the broiler to cook the eggs and then I kind of had to scramble them around so that they would actually cook under it while it was broiling. By the time the egg was cooked the rest of the toppings were almost burned. :/


Carol Kicinski September 12, 2011 at 3:45 pm

hmmm, I am sorry to hear that. Oven temperatures can certainly differ. My oven is industrial and does not have a broiler so I don’t broil things plus eggs cook better longer and slower. I would suggest either turning up the temperature or cooking longer. I like my eggs where the white is cooked and the yolk runny but this is also a personal preference.


Sue March 28, 2012 at 1:15 am

I have problems with cheese both regular and dairy free but find that feta doesn’t bother me. could feta cheese be used in this recipeC


Carol Kicinski March 28, 2012 at 6:05 pm

Hi Sue – I see no reason why feta wouldn’t work. Kind of a Greek twist on a Mexican breakfast pizza. Let me know how it works out if you try it!


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