This gluten-free and grain-free Breakfast Pizza features a garlic-herb dairy-free cream cheese base with wilted spinach, soft-cooked and fluffy eggs, crispy bacon and melted cheese of choice. It is the PERFECT make ahead gluten-free breakfast and freezes well for meal prep, batch cooking and post-partum breakfasts.



Gluten free paleo breakfast pizza


This recipe was born out of my family’s financial need to stop buying the gluten-free breakfast pizza 3 times a week from the cafe down the street. Addicted. So I wanted to make a Gluten Free and Grain-Free Breakfast Pizza replica that was as easy to prepare as it was to eat.


Ingredients in Gluten-Free Paleo Breakfast Pizza

  • Simple Mills Pizza Dough (or your favorite medium-thickness crust pizza dough recipe)

  • Kite Hill Almond Cream Cheese (or your favorite dairy-free or regular cream cheese)

  • Soft scrambled and fluffy eggs  – I like Vital Choice Pastured Organic Eggs

  • Crispy bacon bits  – We buy Butcherbox Bacon which we get delivered every month.

  • Wilted spinach – use organic since spinach is on the Dirty Dozen list

  • Cheese of choice – I like grass-fed swiss or sharp cheddar, but you can get fancy with gouda or parmesan


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How to make Gluten-Free Breakfast Pizza 

1. You can use any pizza crust recipe of choice, but I prefer the ease and convenience of the Simple Mills Pizza Dough Mix which you can purchase at many grocery stores in the baking aisle.

2. Pre-bake your crust before adding the toppings. In this recipe, I use a thin layer of dairy-free cream cheese, wilted spinach, soft-cooked eggs, crispy bacon bits and melted cheese.

3. Simply pop the assembled pizza back in the oven to get the cheese melted to hold everything together!

4. Slice into 6 to 12 squares and serve warm.


My tips for Simple Mills Pizza Dough

  1. The boxed recipe calls for two tablespoons oil of choice, and I like to use extra virgin olive oil for the flavor.

  2. The boxed recipe calls for baking at 350 degrees for a total of 15 minutes, but you’ll see in the recipe how I adapt the oven temperature and cooking time to my preference of a firmer crust.

  3. You can choose to make two smaller pizzas or one regular size pizza. I prefer to make one big square pizza for this breakfast pizza recipe. Slice it in easy-to-pick up pieces with less of a chance of the egg falling off.


Make Ahead Breakfast Pizza Ideas

If you enjoy the below recipe, try these other varieties:

  1. Tomato sauce base with cooked Italian sausage and finely chopped peppers, scrambled eggs, spinach and melted cheese.

  2. Make it dairy-free by topping with Siete Foods Queso and baking as directed below.

  3. Try a potato and broccoli version with cubed roasted potato, roasted broccoli florets, scrambled eggs and parmesan-mozzarella cheese mixture.


If you’re looking for other grab and go convenient gluten-free breakfast recipes, try my Gluten-Free Protein Breakfast Cookies and Whole30 Breakfast Meatballs.



Gluten Free Breakfast Pizza - Make Ahead!



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Gluten-Free Breakfast Pizza

  • Author: Alaena Haber
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes



1 box Simple Mills Pizza Dough Mix

5 slices bacon, chopped

Extra virgin olive oil, for cooking

8 eggs, whisked

2 tablespoons coconut cream or heavy cream

fine sea salt and cracked pepper

1/3 cup Kite Hill plain almond cream cheese

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

3 handfuls baby spinach, torn

2 to 3 ounces cheese of choice (swiss, cheddar, mozzarella, gouda, etc), shredded


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Make the pizza dough according to the box instructions. Transfer to the baking sheet and use another sheet of parchment paper to smooth the dough into a large rectangle or square about 1/3-inch thick, ensuring not to make it too thin. It has some heavy eggs to hold up!
  3. Bake for 10 minutes until the crust edges are lightly golden and the center of the crust is firm to the touch. 
  4. While the crust bakes, cook the chopped bacon in a skillet over medium heat until crispy (about 5 to 7 minutes). Transfer to a paper towel lined plate.
  5. In a clean bowl, whisk the eggs with the coconut or heavy cream, 1/2 teaspoon sea salt and cracked pepper (to taste) until smooth. 
  6. Grease a clean large skillet with olive oil and heat over medium heat. Add the whisked eggs, lifting and stirring with a spatula every minute or so until just set and soft cooked. Do NOT overcook the eggs or they will dry out in the oven. Transfer to a bowl and set aside. 
  7. Add a splash of olive oil to the same skillet you cooked the eggs in and wilt the spinach until tender. Set aside. 
  8. Lastly, stir the cream cheese, parsley, garlic and onion powder and 1/4 teaspoon sea salt together in a small bowl. 
  9. Once pizza timer is up, remove the baking sheet from the oven. Turn the temperature up to 400 degrees.
  10. Use a rubber spatula to smooth the herbed cream cheese into a thin layer over the crust. Top with the wilted spinach and then the soft cooked eggs, bacon bits and finally the shredded cheese. 
  11. Bake for another 5 minutes until the cheese is melted. Broil for just 1 to 2 minutes, if you’d like it a little more crispy. 
  12. Slice into 6 to 12 servings and enjoy warm! This Breakfast Pizza freezes well once sliced and can be reheated in the oven within 6 months.  



Gluten Free Breakfast Pizza