Gluten Free Lox and Bagels Breakfast Pizzas

Gluten Free Lox and Bagels Breakfast Pizzas Recipe

I have a tendency to romanticize food – in my mind ordinary things one may choose to eat become filled with greater meaning and possibility, will change my life. I blame it on the movies.

I can’t count the number of movies where lox and bagels have had a supporting role in the scene being played out. Somehow, thanks to Hollywood, I have this idea that if I eat lox and bagels on a Sunday morning I will have six of the most interesting, eclectic, attractive friends who meet every week without fail and share hilarious details of their lives with me. I will live in a gorgeous apartment in Manhattan and have a shoe collection Sarah Jessica Parker would envy. I would suddenly be capable of doing the New York Times Sunday crossword puzzle – in its entirety.

It turns out that lox and bagels don’t really have the power to transform my life into a stylized feature film. But that’s ok. They make for a great breakfast.

I have taken the concept of lox and bagels and put my own little twist on it – breakfast pizzas. Grain free crusts made from Chebe bread mix and doctored up with some classic bagel toppings such as sesame and poppy seeds make for a delicious grain free crust. Next comes herbed cream cheese, gorgeous, silky, coral lox, and finally any of the trimmings you like. I topped mine with tomatoes, capers, red onion slices, and slivers of Kalamata olives – all the stuff I love on a bagel.

These Gluten Free Lox and Bagels Breakfast Pizzas may not transform your life, but then again – who knows. At the very least you will have an amazing brunch to share with your friends, even if they didn’t come out of Central Casting and there is no chance you will ever finish the New York Times crossword puzzle in this lifetime.

Gluten Free Lox and Bagels Breakfast Pizzas Recipe

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Gluten Free Lox and Bagels Breakfast Pizzas
Gluten Free Lox and Bagels Breakfast Pizzas Recipe
Prep Time
25 mins
Cook Time
10 mins
Total Time
40 mins
 
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 521 kcal
Author: Carol Kicinski
Ingredients
  • 1 (7.5 ounce) box Chebe All-Purpose Bread Mix
  • 3 large eggs divided use
  • 2 tablespoons olive oil
  • ¼ cup water
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried garlic
  • 1 teaspoon dried onion
  • ½ teaspoon kosher or sea salt
  • 8 ounces cream cheese at room temperature
  • 1 small lemon
  • ¼ cup baby arugula loosely packed
  • ½ cup fresh herbs such as parsley and chives, loosely packed
  • 8 ounces lox or smoked salmon
  • 12 cherry tomatoes sliced
  • 3 thin slices of red onion separated into rings
  • 12 Kalamata olives quartered
  • 1 tablespoon minced chives
  • 1 tablespoon capers
Instructions
  1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
  2. In a mixing bowl, combine the bread mix with 2 eggs, the olive oil, and water and mix to combine. Dump the mixture onto a clean work surface and knead until smooth, 1 or 2 minutes. Divide the dough into 6 equal portions and roll into balls. Place a piece of parchment or waxed paper on your work surface, top with one of the dough balls, place another piece of paper on top, and roll into a circle about 5 inches in diameter. Place the dough on the prepared baking sheet and roll the edge of the dough up slightly with your finger. Repeat with the remaining dough.
  3. In a small bowl, combine the sesame and poppy seeds, dried garlic and onion, and salt. Beat the remaining egg and brush it over the tops of the dough. Sprinkle the seed mixture over the top of the dough. Bake for 10 minutes or until the crusts are browned and crisp. Let cool.
  4. Beat the cream cheese with a mixer until smooth. Finely grate the zest of the lemon and juice it. Finely mince the arugula and herbs. Add the lemon zest, juice, arugula, and herbs to the cream cheese and mix to fully combine.
  5. To serve, spread the herbed cream cheese on the crusts, top with lox, tomato slices, red onion rings, olive slices, minced chives, and capers. Garnish with lemon slices if desired.
Nutrition Facts
Gluten Free Lox and Bagels Breakfast Pizzas Recipe
Amount Per Serving
Calories 521 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 9g 45%
Cholesterol 132mg 44%
Sodium 1067mg 44%
Potassium 492mg 14%
Total Carbohydrates 46g 15%
Dietary Fiber 4g 16%
Sugars 6g
Protein 18g 36%
Vitamin A 18%
Vitamin C 28.7%
Calcium 14.4%
Iron 23.4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bagels Chebe Cream Cheese Eggs Garlic Gluten-Free Gluten-Free Recipes Lemon Lox Pizza Salmon Sesame Tomatoes
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