This pizza takes breakfast to a whooole new level. It’s super savory and satisfying, and the perfect cross between an omelette and a regular pizza!

Ok so, to be honest, I can’t take total credit for this AMAZING pizza creation. It was inspired by our fave breakfast take-out pizza from Oath Pizza (they’ve got a bunch of locations, but are still somewhat new to the pizza scene). The combo of bacon, egg & cheese on top of a pizza crust is just too good to pass up, and after finding out that our local Oath was closed during the pandemic, I decided to make it myself!

For the crust, I used one of my fave pizza crust recipes from Gluten Free Palate (link to recipe here). I love that this recipe is low in ingredients and comes together really fast (no wait-time for the rise, which is huge) but I will say that the crust comes out pretty thick for me. Not the greatest for a pizza already loaded with heavy cheese & bacon, so if you have another pizza crust recipe you love (or some frozen cauliflower/broccoli crust, which might just be the best pairing) definitely use it with this recipe!

Prep Time: 10 mins Bake Time: 10 mins

Ingredients:

• pre-prepped gluten-free crust of choice
• 3 eggs, uncooked
• 1/4 white onion, chopped
• 1/2 red bell pepper, chopped
• approx. 8 ounces of pizza sauce
• 3 strips of bacon, pre-cooked & crumbled/chopped
• 1 cup of mozzarella, shredded (or cheese of choice)
• salt & pepper

Instructions:

• spray a baking sheet and preheat oven to 450F
• pre-cook your gluten-free pizza dough as instructed on packaging (if using Gluten Free Palate’s recipe, precook for 8-10 minutes)
• spread pizza sauce on pizza dough, then add cheese, bacon, onion & pepper
• make small 3 wells in your toppings and carefully crack each egg into the wells, making sure the eggs aren’t too close to the edge of the crust (they can easily slip over it and land on the baking sheet)
• bake for 10-12 mins until eggs are fully cooked and cheese is melted