13 Gluten Free Breakfast Pizza Recipes to Start Your Day

Gluten free breakfast pizza? Yes, it’s a thing—and it’s game-changing. Whether you’re craving savory bacon and egg or sweet berries and cream cheese, these 13 recipes make mornings feel special. No gluten, no problem. Grab your favorite crust and let’s get cooking!

Cauliflower Crust Sunrise Pizza with Baked Eggs and Spinach

Oven-baked breakfast pizza? Yes, please. This cauliflower crust is packed with eggs and spinach for a low-carb morning win. It's hearty, delicious, and surprisingly easy to pull together.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 head cauliflower, riced (about 3 cups)
• 1 large egg, beaten (for crust)
• 1/2 cup shredded mozzarella (crust)
• 1/4 cup grated Parmesan
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 cups fresh spinach
• 4 large eggs (for topping)
• 1/2 cup shredded mozzarella (topping)
• Salt and pepper to taste
• Optional: red pepper flakes

Instructions

1. Preheat oven to 400°F. Line a pizza pan with parchment.
2. Rice the cauliflower: pulse florets in a food processor until fine. Microwave for 4 minutes, then let cool.
3. Wrap the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. This step is key for a crisp crust.
4. In a bowl, combine the squeezed cauliflower, 1 beaten egg, 1/2 cup mozzarella, Parmesan, garlic powder, and 1/2 tsp salt. Mix until a dough forms.
5. Press the dough onto the prepared pan into a 10-inch circle, about 1/4 inch thick. Bake for 15 minutes until golden and firm.
6. Remove crust from oven. Scatter spinach evenly over crust, then sprinkle 1/2 cup mozzarella on top.
7. Crack 4 eggs directly onto the pizza, spacing them evenly. Season with salt, pepper, and optional red pepper flakes.
8. Return pizza to oven and bake for 10-12 minutes, until egg whites are set but yolks are still runny. Tip: Check at 10 minutes to avoid overcooking yolks.
9. Let the pizza rest on the pan for 2 minutes before slicing. This helps the bottom stay crispy and makes serving cleaner.

Keen to mix it up? Add crumbled bacon or a sprinkle of red pepper flakes for heat. The combination of crispy crust and runny yolk is pure breakfast gold.

Almond Flour Breakfast Flatbread with Smoked Salmon and Dill

Got a hankering for a high-protein breakfast that doesn't require turning on the oven? This almond flour flatbread is your answer—no baking, just mix, press, and top with silky smoked salmon and fresh dill.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Flatbread and Topping

• 1 cup almond flour
• 1 large egg
• 2 tablespoons Greek yogurt
• a pinch of salt
• 4 ounces smoked salmon
• a handful of fresh dill
• a squeeze of lemon juice
• a sprinkle of black pepper

Instructions

1. In a medium bowl, combine almond flour, egg, Greek yogurt, and salt. Stir until a cohesive dough forms.
2. Place the dough on a sheet of parchment paper. Press it into a 1/4-inch-thick circle. Tip: Use a rolling pin or your palms for an even thickness.
3. Refrigerate the flatbread for 10 minutes to firm up. This makes it easier to handle.
4. While it chills, thinly slice the smoked salmon into strips. Finely chop the dill.
5. Remove the flatbread from the fridge. Transfer it to a serving plate.
6. Arrange the smoked salmon evenly over the flatbread. Sprinkle with dill, a squeeze of lemon, and black pepper. Tip: Let the flatbread sit at room temperature for 5 minutes before serving for the best texture. Tip: For a warm version, briefly pan-sear the flatbread in a dry skillet for 30 seconds per side before topping.
7. Cut into wedges or serve whole.

Fresh dill and bright lemon cut through the rich salmon perfectly. The almond flour base is tender and sturdy enough to hold everything. Serve it as an open-faced sandwich or cut into triangles for a brunch board.

Chickpea Socca Breakfast Pizza with Tofu Scramble and Herbs

Zeal for a protein-packed breakfast? This socca pizza delivers crisp edges and a fluffy center—plus a savory tofu scramble that's anything but bland.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the socca base

• a cup of chickpea flour
• a cup of water
• half a teaspoon of salt
• two tablespoons of olive oil

For the tofu scramble

• a block (14 oz) of firm tofu, pressed
• a small onion, diced
• a couple of cloves of garlic, minced
• a tablespoon of nutritional yeast
• half a teaspoon of turmeric
• a quarter teaspoon of salt
• a tablespoon of olive oil

For assembly

• another tablespoon of olive oil
• a handful of fresh parsley and chives, chopped

Instructions

1. In a bowl, whisk together chickpea flour, water, salt, and 2 tablespoons olive oil until smooth. Let batter rest 15 minutes. (Tip: Resting allows flour to hydrate, yielding a tender socca.)
2. While batter rests, press and crumble the tofu into small pieces.
3. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add diced onion and minced garlic; sauté 2 minutes until fragrant.
4. Add crumbled tofu, nutritional yeast, turmeric, and salt. Cook 5 minutes, stirring occasionally, until tofu is heated and slightly golden. (Tip: Nutritional yeast adds cheesy flavor; turmeric gives that yellow color.)
5. Transfer scramble to a plate. Return skillet to medium-high heat with remaining 1 tablespoon olive oil.
6. Pour socca batter into skillet, tilting to cover bottom. Cook 4-5 minutes until edges are set and bottom is golden brown. (Tip: Don't flip until edges are crispy—this ensures a sturdy crust.)
7. Flip socca carefully and cook another 2-3 minutes.
8. Top socca with tofu scramble, then sprinkle with fresh parsley and chives. Serve immediately.

Keen for a breakfast that feels like a treat? The socca's nutty crunch pairs beautifully with the creamy, savory scramble. Top with extra herbs or a drizzle of hot sauce for a kick.

Sweet Potato Crust Pizza with Avocado and Poached Eggs

Diving into a pizza that's actually good for you? This sweet potato crust base is packed with nutrients, then topped with creamy avocado and perfectly poached eggs. It's a brunch game-changer that won't weigh you down.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 large sweet potato (about 1.5 cups shredded)
• 1 egg
• 2 tbsp almond flour (or oat flour)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 ripe avocado
• 2 large eggs (for poaching)
• 1 tsp white vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel and shred the sweet potato. Use a clean kitchen towel to squeeze out as much moisture as possible—this is key for a crispy crust.
3. In a medium bowl, combine the shredded sweet potato, 1 egg, almond flour, salt, pepper, and olive oil. Mix until it forms a dough-like consistency.
4. Transfer the mixture to the prepared baking sheet and press it into a thin, even circle, about 1/4 inch thick. Tip: Wet your hands to prevent sticking.
5. Bake for 20-25 minutes, until the edges are golden brown and the crust is firm to the touch. For extra crispiness, brush the top with a little olive oil halfway through.
6. While the crust bakes, fill a medium pot with water and bring it to a gentle simmer. Add the white vinegar—this helps the egg whites set quickly.
7. Poach the eggs: Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon, then slide the egg in. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and repeat with the second egg.
8. When the crust is done, let it cool for 2 minutes. Halve the avocado, remove the pit, and slice the flesh. Arrange the avocado slices on the crust.
9. Top with the poached eggs. Season with a pinch of salt and pepper. Serve immediately.

Go ahead and cut into this pizza—the runny yolk blends with buttery avocado for a luscious finish. The sweet potato crust offers a slight crunch and natural sweetness, making every bite satisfying. Perfect for a leisurely brunch or a light dinner.

Polenta Breakfast Pizza with Mushrooms, Kale, and Parmesan

You think pizza for breakfast is indulgent? This polenta crust version is a game-changer. It's savory, satisfying, and packed with umami.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 cup polenta (not instant)
• 4 cups water
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons olive oil, divided
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• 2 cups chopped kale (stems removed)
• Freshly ground black pepper
• ½ cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Lightly grease a baking sheet.
2. In a medium saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Gradually whisk in 1 cup polenta.
3. Reduce heat to low and cook, stirring often, until polenta is thick and pulls away from sides, about 15 minutes.
4. Spread polenta onto the greased baking sheet into a 10-inch round. Let set for 10 minutes to firm up – this ensures a crispier crust.
5. While polenta sets, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms; cook without stirring for 2 minutes to get a good sear, then stir and cook until browned, about 3 more minutes.
6. Add minced garlic and red pepper flakes; cook until fragrant, about 30 seconds.
7. Add chopped kale and a pinch of salt; cook, tossing, until wilted, about 2 minutes. Season with black pepper.
8. Brush the polenta crust with remaining 1 tablespoon olive oil. Bake until edges are golden and crisp, 10 minutes.
9. Spread mushroom-kale mixture evenly over crust. Sprinkle grated Parmesan on top.
10. Bake until cheese melts and crust is golden brown, another 10 minutes.
11. Let cool 5 minutes, then slice and serve.

Breakfast pizza with a polenta base offers a satisfying crunch and creamy interior. The earthy mushrooms and bitter kale balance the salty Parmesan. Serve with a fried egg on top for extra richness if you like.

Hashbrown Crust Breakfast Pizza with Bacon and Cheddar

Mornings call for something special, and this hashbrown crust breakfast pizza delivers. It's a one-skillet wonder packed with crispy bacon, melted cheddar, and perfectly baked eggs.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Crust

• 3 cups frozen shredded hashbrowns, thawed
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Toppings

• 6 slices bacon
• 1 1/2 cups shredded sharp cheddar cheese
• 4 large eggs
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 400°F.
2. Place thawed hashbrowns in a clean kitchen towel and squeeze out as much moisture as possible. This prevents a soggy crust.
3. In a bowl, mix the hashbrowns with melted butter, salt, and pepper.
4. Press the mixture firmly into a greased 10-inch cast iron skillet, forming an even layer on the bottom and slightly up the sides. TIP: Use a measuring cup to press it down tight.
5. Bake the crust for 20-25 minutes until golden brown and crispy on the edges.
6. While the crust bakes, cook the bacon in a separate skillet over medium heat until crispy. Transfer to paper towels, then crumble or chop.
7. Remove the crust from the oven. Sprinkle half of the shredded cheddar over the crust.
8. Crack the eggs evenly over the cheese, spacing them out.
9. Top with the remaining cheese and crumbled bacon.
10. Return to the oven and bake 8-10 minutes for runny yolks (whites set, yolks still jiggle) or 12-14 minutes for firmer eggs. TIP: Check by gently shaking the pan—whites should be mostly set.
11. Sprinkle with fresh chives, slice into wedges, and serve immediately.

Just one bite and you'll appreciate the contrast between the crispy hashbrown crust and the creamy eggs. For extra flavor, drizzle with hot sauce or add a dollop of sour cream.

Buckwheat Crust Pizza with Goat Cheese and Honey

Once you try buckwheat crust pizza, you'll never go back. This version is topped with tangy goat cheese and a drizzle of honey for sweet-savory perfection. It's rustic, easy, and baked in your oven.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Crust

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 1 packet active dry yeast (about 2 1/4 tsp)
• 3/4 cup warm water (around 110°F)
• 2 tbsp olive oil
• 1 tsp salt

For the Topping

• 4 oz goat cheese, crumbled
• 2 tbsp honey
• olive oil for brushing
• flaky salt for finishing

Instructions

1. Activate the yeast: Mix the packet of yeast with warm water. Let it sit for 5 minutes until foamy.
2. Combine flours and salt in a large bowl. Add the yeast mixture and olive oil. Knead until smooth — if too sticky, add a bit more buckwheat flour.
3. Cover the dough and let it rise for 30 minutes until slightly puffy.
4. Preheat your oven to 475°F. If using a pizza stone, place it in now.
5. On a floured surface, roll the dough into a 12-inch circle. Transfer to a piece of parchment paper.
6. Brush the crust with olive oil. Bake for 8-10 minutes until lightly golden. (Tip: Pre-baking ensures a crisp bottom.)
7. Remove the crust. Crumble the goat cheese evenly over the surface. Drizzle honey all over.
8. Return to the oven and bake for another 8-10 minutes until the cheese melts and the edges are deep golden. (Tip: Rotate the pan halfway for even browning.)
9. Sprinkle with flaky salt. Let cool for 2 minutes, then slice and serve.

Not too heavy but deeply satisfying, each slice hits that perfect balance of nutty crust, creamy cheese, and floral honey. Serve it as an appetizer or a light dinner — it’s a winner.

Egg-Crust Mini Breakfast Pizzas (Frittata Base) with Spinach

You’ll love how this egg-crust mini pizza packs a protein punch without any dough. It’s a simple frittata base that bakes up crispy on the edges and fluffy inside. Perfect for a quick breakfast or meal prep.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

For the frittata base

• 6 large eggs
• a splash of milk (about 2 tbsp)
• a pinch of salt
• a few cracks of black pepper
• 1 cup baby spinach, roughly chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded mozzarella
• 1 tbsp olive oil for greasing

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and lightly brush with olive oil. Tip: Use a silicone brush for even coating.
2. In a bowl, whisk together eggs, milk, salt, and pepper until frothy. Tip: For extra fluffiness, let the mixture sit for 5 minutes.
3. Stir in chopped spinach and halved cherry tomatoes. Tip: Pat spinach dry to avoid watery frittatas.
4. Pour the egg mixture onto the prepared baking sheet, forming 4 equal circles about 4 inches wide. Tip: Use a measuring cup to ensure even portions.
5. Sprinkle shredded mozzarella evenly over each circle. Tip: Don't overdo cheese – it can make the crust greasy.
6. Bake for 15-18 minutes, until the edges are golden brown and the center is set. Tip: Check by gently shaking the pan – the center should jiggle slightly but not be liquid.
7. Let cool for 2 minutes before removing from parchment. Serve warm.

Nothing beats the combo of crispy egg edges and melty cheese. The spinach adds a fresh bite, while the tomatoes burst with sweetness. Try them with a dollop of salsa or avocado slices for a twist.

Cornmeal Flatbread Breakfast Pizza with Chorizo and Fried Egg

Get ready to fire up your griddle for a breakfast that packs a punch. This cornmeal flatbread pizza is loaded with spicy chorizo and a perfectly fried egg. Crunchy, smoky, and hearty, it's a total game-changer.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Flatbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons olive oil

For the Toppings

• 8 ounces fresh chorizo, casings removed
• 4 large eggs
• 1/4 cup shredded Monterey Jack cheese
• a splash of olive oil
• salt and pepper to taste
• a handful of fresh cilantro for garnish

Instructions

1. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
2. Stir in buttermilk and 2 tablespoons olive oil until a soft dough forms. Let it rest for 5 minutes—this helps the cornmeal hydrate for a tender flatbread.
3. Divide dough into 4 equal portions and pat each into a 6-inch round on a floured surface.
4. Heat a griddle or large skillet over medium-high heat. Brush with a little olive oil.
5. Cook each flatbread for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.
6. In the same skillet, add the chorizo and cook over medium-high heat, breaking it up with a spatula, until browned and crispy, about 5–7 minutes. Tip: Let it get nice and crispy for texture contrast.
7. Remove chorizo from skillet and set aside, leaving a thin layer of fat in the pan.
8. Reduce heat to medium. Crack the eggs into the skillet and fry sunny-side up until whites are set but yolks are still runny, about 3 minutes. Season with salt and pepper.
9. To assemble, place a flatbread on each plate. Top with spoonfuls of chorizo, a fried egg, and a sprinkle of Monterey Jack cheese.
10. Garnish with fresh cilantro and serve immediately.

A runny yolk mixing with the spicy chorizo and crispy flatbread is pure breakfast magic. Serve with a side of salsa or hot sauce for extra kick. This pizza is perfect for a lazy weekend brunch that feels indulgent but comes together fast.

Zucchini Crust Breakfast Pizza with Ricotta and Lemon Zest

Your weekend breakfast just got a fresh upgrade with this zucchini crust pizza. No dough needed—just eggs, zucchini, and a creamy ricotta topping with a pop of lemon zest.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Crust

• a couple of medium zucchini (about 2 cups shredded)
• a couple of large eggs
• a handful of grated Parmesan (about 1/4 cup)
• a generous pinch each of salt and pepper
• a drizzle of olive oil for the pan

For the Topping

• about half a cup of ricotta
• the zest of one lemon
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Drizzle a little olive oil over the parchment.
2. Shred the zucchini using a box grater. Wrap the shreds in a clean kitchen towel and squeeze out as much liquid as possible—this is key for a crispy crust.
3. In a bowl, combine the squeezed zucchini, eggs, Parmesan, salt, and pepper. Mix until evenly incorporated.
4. Spread the zucchini mixture onto the prepared baking sheet into a round or rectangle about 1/4-inch thick. Keep the edges thin for extra crispness.
5. Bake for 20 minutes, until the crust is golden brown and firm to the touch. Check at 15 minutes—if edges are browning too fast, tent loosely with foil.
6. While the crust bakes, stir together the ricotta, lemon zest, salt, and pepper in a small bowl. Set aside.
7. Remove the crust from the oven. Spread the ricotta mixture evenly over the top, leaving a 1/2-inch border for a crispy edge.
8. Return to the oven and bake for 5–7 minutes more, until the ricotta is warmed through and lightly golden in spots.
9. Let the pizza cool on the pan for 2 minutes, then slice into wedges. Serve warm.

Fresh, bright, and surprisingly sturdy—this crust holds up beautifully to the creamy ricotta. Finish with a crack of black pepper and a few fresh basil leaves for color. Perfect for lazy weekend mornings when you want something light yet satisfying.

Rice Flour Thin-Crust Breakfast Pizza with Turkey Sausage and Peppers

Ready to shake up your breakfast routine? This thin-crust pizza uses rice flour for a light, crispy base, topped with lean turkey sausage and bell peppers. Oven-baked to perfection, it's a savory start that's gluten-free and guilt-free.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Crust

• 1 cup rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil
• 1/3 cup warm water

Topping

• 8 ounces turkey sausage, casings removed
• 1 tablespoon olive oil
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/4 cup tomato sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon dried oregano
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup rice flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.
3. Add 1 tablespoon olive oil and 1/3 cup warm water. Stir with a fork until a shaggy dough forms. Let it rest for 2 minutes—this helps the flour absorb moisture for a better texture.
4. Turn the dough onto the prepared baking sheet. Press it into a 10-inch round, about 1/4-inch thick. Use your fingertips to create a slight rim. Tip: Wet your hands slightly to prevent sticking.
5. Bake the crust for 8 minutes, until edges are just beginning to brown. Remove from oven and set aside (keep oven on).
6. While the crust bakes, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the turkey sausage and cook, breaking it into crumbles, for about 5 minutes until no longer pink.
7. Add the sliced red and green bell peppers to the skillet. Cook 3-4 minutes, stirring occasionally, until peppers are softened. Tip: Keep the peppers in even slices so they cook uniformly.
8. Spread 1/4 cup tomato sauce evenly over the pre-baked crust, leaving the rim bare. Top with the sausage-pepper mixture. Sprinkle 1/2 cup mozzarella cheese and 1/4 teaspoon dried oregano over everything.
9. Finish with 2 tablespoons grated Parmesan cheese. Bake for 10-12 minutes, until cheese is melted and bubbly and the crust is golden. Tip: Rotate the pan halfway through for even browning.
10. Remove from oven and let it rest for 2 minutes before slicing. This prevents the toppings from sliding off.

Wait until you taste the contrast—the crisp, almost cracker-like crust holds up perfectly against the juicy sausage and tender peppers. Each bite is savory, cheesy, and satisfying without being heavy. Serve it with a side of hot sauce or a simple green salad for a complete meal.

Grilled Gluten-Free Pita Breakfast Pizza with Sweet Corn and Ricotta

Everything you need for a quick breakfast pizza right on the grill. Sweet corn and creamy ricotta on a crispy gluten-free pita. No oven required.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 8 minutes

Ingredients

• a couple of gluten-free pitas
• a handful of sweet corn kernels (fresh or frozen, thawed)
• a generous dollop of ricotta (about 1/2 cup)
• a splash of olive oil
• salt and pepper
• a pinch of red pepper flakes
• a few fresh basil leaves, torn
• a squeeze of lemon

Instructions

1. Preheat your grill to medium-high heat, about 400°F. Brush both sides of each pita with a splash of olive oil.
2. Place pitas directly on the grill grates. Cook for 2 minutes per side, until lightly charred and crisp. Tip: don't walk away—pita burns fast.
3. Remove pitas from the grill and spread a generous dollop of ricotta over each, leaving a small border.
4. Scatter a handful of sweet corn kernels on top of the ricotta. Season with salt, pepper, and a pinch of red pepper flakes.
5. Return pitas to the grill, using indirect heat if flames flare up. Cook for 2-3 minutes, until the ricotta warms and the corn chars slightly. Tip: keep the lid closed for even heat.
6. Remove from grill immediately. Squeeze a little lemon over each pizza and scatter torn basil leaves on top. Tip: add basil off heat to keep it fresh and vibrant.

Don't skip the lemon—it brightens everything. The charred pita stays crisp while the creamy ricotta melts slightly. Perfect for brunch or a lazy weekend.

Almond Crust Vegan Breakfast Pizza with Cashew Cream and Roasted Veggies

Up your breakfast game with this vegan pizza. It’s got a nutty almond crust, creamy cashew topping, and roasted veggies that make mornings feel special. No dairy, all flavor.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 1/4 cup water (for cashew cream)
• 1 tablespoon lemon juice
• 1 small red bell pepper, sliced into strips
• 1 small red onion, sliced into thin rounds
• 1 cup sliced cremini mushrooms
• 1 tablespoon olive oil (for roasting)
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F. Line a pizza pan or baking sheet with parchment paper.
2. Make the flax egg: mix ground flaxseed with water and let sit for 5 minutes until thickened.
3. In a bowl, combine almond flour, flax egg, 1 tbsp olive oil, and salt. Stir until a dough forms. (Tip: If it’s too crumbly, add a teaspoon of water.)
4. Press the dough evenly onto the prepared pan into a 10-inch round, about 1/4 inch thick. Crimp the edges slightly for a crust rim.
5. Par-bake the crust for 10 minutes, until firm and lightly golden. (Tip: Prick the crust with a fork before baking to prevent bubbles.)
6. While crust bakes, drain the soaked cashews. In a blender, combine cashews, 1/4 cup water, and lemon juice. Blend until completely smooth — about 2 minutes. Set aside.
7. On a baking sheet, toss bell pepper, onion, and mushrooms with 1 tbsp olive oil, oregano, and a pinch of salt and pepper. Spread in a single layer.
8. Roast the veggies for 15–18 minutes, stirring halfway, until tender and lightly browned. (Tip: For extra char, broil 1–2 minutes at the end.)
9. Remove crust from oven. Spread cashew cream evenly over the crust, leaving a 1/2-inch border.
10. Top with roasted veggies, distributing them evenly.
11. Return pizza to oven and bake for 8–10 minutes, until edges are deep golden and cashew cream is set.
12. Let cool for 3 minutes before slicing. (Tip: Use a sharp pizza cutter for clean slices.)

Slices hold together beautifully—the crust is sturdy yet tender, and the cashew cream adds a tangy richness. Serve with a handful of arugula on top for a peppery kick, or drizzle with hot sauce for extra heat.

Conclusion

Undoubtedly, this collection has a breakfast pizza for everyone, from savory to sweet. Give one a try this weekend—you’ll love it! Which recipe catches your eye? Drop a comment below, and don’t forget to pin this roundup for later. Happy cooking!