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.
- 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
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
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.
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.
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.
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.
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