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!)
- 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.
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