“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.” – Carol Kicinski, Simply Gluten-Free
Recipe and photos by Simply Gluten-free
Gluten Free Lox and Bagels Breakfast Pizzas
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Course:
Breakfast
Servings: 6
Ingredients
Dough:
- 1 package (7.5 oz) Chebe All-Purpose Bread Mix or Original Chebe Bread Mix
- 3 large eggs, divided
- 2 Tbsp olive oil
- 4 Tbsp water
Toppings:
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 1 tsp dried garlic
- 1 tsp dried onion
- 1/2 tsp kosher or sea salt
- 8 oz cream cheese, at room temperature
- 1 small lemon
- 1/4 cup baby arugula, loosely packed
- 1/2 cup fresh herbs, loosely packed, such as parsley and chives
- 8 oz lox or smoked salmon
- 12 cherry tomatoes, sliced
- 3 slices thin of red onion, separated into rings
- 12 Kalamata olives, quartered
- 1 Tbsp minced chives
- 1 Tbsp capers
Instructions
-
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.
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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.
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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.
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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.
Recipe Notes
Recipe courtesy of Carol Kicinski at Simply Gluten-free
This recipe works great with Chēbē All Purpose and Original Mixes, but you may also try it with these Chēbē mixes:
