What. Pizza for breakfast? We give you full permission to indulge. We’re loving this quinoa-crust breakfast idea made with easy, leftover veggies. Yet another genius idea from our pals at Food Matters who always know how to help us beat those cravings…
We may sound crazy suggesting pizza for breakfast but it’s a great one for the weekend, especially if you happen to have leftover roast veggies hanging around, which is what inspired us to create this!
You could get creative with your breakfast pizza toppings: Try some smoked salmon or crack an egg on top before baking in the oven.
This is a great one for a weekend morning in the kitchen as making your own mini gluten-free pizza bases takes a little extra prep time but is well worth it.
Gluten-free quinoa crust breakfast pizza
2 cups quinoa flour
1/4 cup melted coconut oil
1/2 tsp sea salt
1/2 cup organic tomato paste (we used some leftover homemade tomato passata)
1 cup leftover roast vegetables (we had a combination of roasted peppers, tomatoes, mushrooms and pumpkin)
drizzle of yogurt
fresh leafy greens
handful of fresh parsley
Preheat oven to 350°F. Mix together pizza base ingredients until a dough-like consistency forms.
Line a cutting board with parchment paper, place dough on parchment and place another piece of parchment paper on top so the dough is between 2 pieces of parchment paper. Roll dough out between pieces of parchment paper to desired thickness.
Using a bowl placed on top of rolled out dough, cut around the bowl for round pizza base. We went for small single serve bases for our breakfast pizzas. Place your pizza base on a lined baking tray and bake in the oven for 10 minutes.
Remove from oven and top desired breakfast ingredients. Think about using lots of veggies! Place back into the oven to cook for 15-20 minutes or until golden brown on the crust.
Top with fresh breakfast greens, avocado and a drizzle of yogurt!
Check out the full story at Food Matters here.