Gluten Free Sun Dried Tomato Breakfast Pizza
Break the pizza rules with this gluten-free sun dried tomato pizza recipe, effortlessly achieved by milling rice into flour using the Sage Boss Blender.
Ingredients
| Gluten free flour mix | 2 Cup (32 tbs) (plus extra for dusting) | |
| Dry active yeast | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Warm water | 2/3 Cup (10.67 tbs) | |
| Extra virgin olive oil | 3 Tablespoon (plus extra for drizzling) | |
| Sun dried tomato pesto | 1/2 Cup (8 tbs) | |
| Shredded mozzarella cheese | 1/2 Cup (8 tbs) | |
| Eggs | 4 | |
| Shaved manchego cheese | 1/2 Cup (8 tbs) | |
| Arugula | 2 Cup (32 tbs) | |
| Olive oil | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
GETTING READY:
Preheat the oven to 450°F.
Grease a baking dish and keep it ready.
MAKING:
Combine flour, yeast, sugar and salt in blender jug and process using pulse setting for 5 times.
Add water, oil and process using mill setting for 3 seconds. Process again using pulse setting 5 times for soft dough.
Knead the dough for 30 seconds and transfer to a bowl greased with olive oil. Cover with a towel and allow to rise for 45 minutes.
Dust surface with gluten free flour and roll as shown in the video. Place on round pizza tray and roll edges. Brush with olive oil and pop into oven.
Bake for 5-7 minutes for the crust to get baked.
Once done, allow to cool and spread pesto over the crust. Top with cheese and crack eggs.
Pop into oven and bake for 7-8 minutes until cheese melts. Top with arugula.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 1599Calories from Fat 931
% Daily Value*
Total Fat 105 g161.5%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol
Sodium 1304 mg54.33%
Total Carbohydrates 114 g38%
Dietary Fiber 9 g36%
Sugars 16 g
Protein 52 g104%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
