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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.