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
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Preheat oven to 375F. Prepare Chebe dough according to package instructions, making a smooth ball of dough.
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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.)
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Poke holes with the tines of a fork and brush the surfaces with oil and bake for 8 minutes.
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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.
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Top with the remaining greens, bell peppers, tomatoes, onions, herbs, salt and pepper.
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Return to the oven and bake for about 15 minutes. Ovens vary, so watch closely after 10 minutes.
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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:
