Gluten-Free Breakfast Shakshuka Pizza
This Gluten Free Breakfast Shakshuka Pizza fuses two beloved dishes, maximizing flavor while keeping preparation simple. We've reimagined classic shakshuka into a gluten-free pizza, offering a creative twist on breakfast. Ideal for home chefs, this dish combines pizza comfort with gluten-free requirements.
Ingredients
Gluten-Free Pizza Crust
1 Jar Tomato Sauce
4 Eggland's Best eggs, Large
1/4 cup Dairy-Free Feta Cheese
1/3 cup Chopped Spinach
Garlic & Herb Seasoning, to taste
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Spread the tomato sauce evenly over the gluten-free pizza crust, leaving a small border around the edge.
- Sprinkle the garlic and herb seasoning over the sauce.
- Using a spoon, create four small indentations in the sauce, evenly spaced apart.
- Carefully crack an egg into each indentation, keeping the yolk intact.
- Scatter the chopped spinach over the pizza, avoiding the egg whites.
- Sprinkle the feta cheese evenly over the top.
- Place the Gluten Free Breakfast Pizza on the prepared baking sheet and bake for 12-15 minutes, or until the egg whites are set and the crust is golden brown.
- Let cool slightly before slicing and serving
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 278 |
| Fat | 9.51g |
| Saturated Fat | 4g |
| Cholesterol | 175mg |
| Sodium | 708mg |
| Carbohydrates | 36g |
| Dietary Fiber | 3.92g |
| Protein | 11.44g |
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