For breakfast, lunch or dinner, this gluten and grain free Chēbē Breakfast Pizza is a meal to behold! Easy and fun to make, it’s a feast to the eyes and tummy!
- 1 package Chebe Pizza Crust or other Chebe savory mix
- 4 Tbsp milk, milk substitute or water
- 2 oz shredded cheese, Colby-jack, sharp cheddar, or your preference
- 2 large eggs
- 2 Tbsp oil
- 6 oz shredded cheese, Colby-jack, sharp cheddar, or your preference
- 6 eggs
- 6 cooked bacon strips
- 2 oz baby greens
- 2 red/yellow bell peppers, sliced
- 15 cherry tomatoes, halved
- 2 green onions, chopped
- Fresh herbs, e.g. thyme, parsley or oregano
- Freshly ground pepper and salt
Preheat oven to 375F. Prepare Chebe dough according to package instructions, making a smooth ball of dough.
Separate dough into 3 equal pieces, (about 5 oz each) and press each piece into a 7” pizza round, creating a small ridge along the edge with your fingers. Place them on a large baking sheet. (Notes: a- You may use food starch, corn meal, or gluten free flour to dust the preparation surface to facilitate the pressing. b- As your baking sheet may not hold 3, 7” rounds, you can shape the dough so that they all fit on the tray.)
Poke holes with the tines of a fork and brush the surfaces with oil and bake for 8 minutes.
Remove the crusts from the oven. On each crust spread about 2 oz. of cheese, creating two very slight indentations where you will place the eggs. Lay two strips of bacon over the cheese, then crack two eggs over each indentation.
Top with the remaining greens, bell peppers, tomatoes, onions, herbs, salt and pepper.
Return to the oven and bake for about 15 minutes. Ovens vary, so watch closely after 10 minutes.
Remove from the oven when done and enjoy. This pizza is fit for a king (or queen)!
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes: