Easy Beet Crust Breakfast Pizza

This ruby-hued, Easy Beet Crust Breakfast Pizza is a gluten-free stunner and a nutritious way to start your day!

This is not your typical pizza dough. You are not going to be flipping this dough up and around in the air. This is the same dough I used to make this popular beet crust pizza. Only doctored up for breakfast.

This is a gluten-free, beet-crust breakfast pizza. The beet crust is made with just 8 ingredients, one of them is cooked and mashed/puréed roasted beetroot.

The dough for this beet crust pizza is a wet one. But, the oven works it’s magic and turns this into a colorful and gluten-free pizza crust, that demands center stage.

What are the ingredients needed to make this beet crust breakfast pizza?

These are the 8 ingredients you will need for the beet crust pizza base with 3 toppings:

1. Cooked and mashed/puréed beets (I boiled my beets for 45 minutes and then purred them in a blender)
2. Almond meal
3. Brown rice flour
4. Salt
5. Baking powder
6. Coconut oil
7. Rosemary chopped up
8. Eggs (1 for the base and 3 that will be broken onto the beet crust pizza base)
9. Bacon crumbled up
10. Avocado
11. Cheese

Let’s make this breakfast beet crust pizza:

• For this recipe, I boiled 2 medium beets for about 45 minutes. When they were soft, I drained them, peeled them, and put them in a blender while warm. I blended the beetroot until they were smooth.
  
• Add the coconut oil to a large microwave-safe bowl and microwave for 30 seconds. Remove and stir. If it hasn’t melted, microwave for another 20 seconds or so.
  
• Then, I added the puréed/mashed beetroot to the large bowl with the coconut oil.
  
• Into that bowl, I added the almond meal, brown rice flour, salt, baking powder, and chopped fresh rosemary and mix well using a wooden spoon. This is a wet dough and very messy. Not only that, beets tend to stain your hands.
  
• Using the wooden spoon, place the dough on a parchment lined baking tray and smooth it out so it is about 1/2 inch or so thick.
  
• Bake it for about 5 minutes, then remove it from the oven.
  
• Hollow out little “wells” in the dough with the back of a spoon.
  
• Into these wells, break in the eggs.
  
• Bake again for another 20 minutes.
  
• Top with cheese and the bacon and bake one more time until the cheese is melted (about 5 more minutes)
  
• Enjoy with avocado and fruit.

I think I am living in two worlds at one time.

One is filled with beet lovers… And, the other overflows with beet haters.

In one, I get to fondly talk about how well boiled or scrambled eggs pair up with beets…
And in the other, I feel someone is gonna pelt me with an uncooked egg!

In one I try to hide any extra Beet Cookies I might have as they tend to be fought over (and nothing that sweet needs that kind of violence around)…
And in the other, I am put on trial when I bring beet-less red velvet cookies -people, just because they are red does not mean they have beets in them now – seriously!

But…look at that gorgeous coloring….

Wouldn’t you rather have that coloring your food than red dye no. 40?

And, you are thinking – yup – yup I do… or …you are going to look for that raw egg to throw at the screen…

Around our house we eat a lot of beets – my daughter has been subjugated (She is not a huge fan and needs to be convinced with every recipe) to sweet beet dishes, savory beet dishes, and, we have even used beets as food coloring (except in those red velvet cookies)! Sometimes we even use beets as Halloween makeup…I guess you really didn’t want to hear that part seeing there is a recipe on here and all…

Very often, when my daughter suggests we have pizza, the crust tends to be a gluten free beet one…recently, she started bugging me to try out a beet breakfast pizza – a beet crust similar to the one I make for dinner but topped with eggs and bacon.

Recalling a conversation with a fellow beet-lover on the mouthwatering combination of beets and eggs, I decided it was time my daughter was introduced to this one-of-a-kind combination!

Also recalling an email I received from a reader about how they had successfully used chopped up fresh herbs in the beet crust I posted a few months back, I decided to put a herb – rosemary in this case – in to the crust itself.

And brandishingbeets!

This was THAT pizza that we ate silently. Sometimes, when food is that good, things get quiet around our house – with eggs baked into the rosemary-flavored beet crust, which was topped with cheese and bacon – this was THAT pizza that even a beet-hater could enjoy!

Go on…try it for yourself…

Beet Crust Breakfast Pizza

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Author: Shashi

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Eggs and bacon jazz up a delicious and gorgeous ruby-hued beet crust pizza. The pizza crust is gluten free and packs a nutritious punch to start your day off with.

Ingredients

For the Pizza Crust:

• 1 cup boiled and puréed beets I boiled my beets for 45 minutes and then purred them in a blender
• 3/4 cup almond meal
• 1/3 cup brown rice flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon coconut oil
• 2 teaspoons rosemary chopped up
• 1 egg

Toppings:

• 3 Eggs
• 2 slices cooked bacon crumbled up
• avocado
• cheese

Instructions

• Preheat oven to 375 degrees
• Mix all the ingredients together for the pizza crust
• Bake for 5 minutes
• Take out and make 3 small “wells” using the back of a spoon or ice cream mold
• Drop the 3 eggs into these “wells”
• Bake 20 minutes
• Top with cheese and bacon and bake 5 more minutes
• Add more rosemary, cheese and avocado** totally optional

Nutrition

Serving: 1g | Calories: 289kcal | Carbohydrates: 17g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 132mg | Sodium: 513mg | Fiber: 5g | Sugar: 4g

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