Socca Crust Breakfast Pizza
A delicious gluten-free breakfast option, the crust of the pizza gets its earthy hue from the chickepea flour and basil leaves.
10 mins Cook Time
20 mins Yield: 4 servings
- Gluten Free
- 3 Eggland's Best eggs
- 3 pieces cooked turkey sausage, chopped
- 1 tablespoon nutritional yeast
- 1 tablespoon tahini
- 1 cup chickpea flour
- 1 cup warm water
- 4 tablespoons butter, melted, cooled and separated
- 1/2 tsp salt
- 1 pinch black pepper
- 1/2 onion, thinly sliced
- 2 tablespoons fresh basil, chopped
To prepare crust, whisk warm water into chickpea flour; add salt, pepper and 2 tablespoons melted butter.
Cover with cloth and set aside.
Place 12-inch cast iron skilett or pizza pan in 450 degree F oven to warm.
When oven is heated to 450, remove pan and coat with 2 tablespoons of butter.
Add onions adn basil to crust batter and pour into skillet, swirling skillet to coat evenly.
Place in oven and cook 12-15 minutes.
While crust is baking, scramble eggs in a medium-size pan over medium-high heat until 3/4 done; add turkey sausage.
When crust is done baking, remove from oven and top with eggs and sausage; sprinkle nutritional yeast over top and return to oven.
Switch oven temperature to broil and cook pizza for 2-3 minutes.
When done, remove from oven, drizzle with tahini and enjoy!
Nutritional yeast can be found in health food stores, or in the organic section of many large grocery chains.
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