Gluten-Free Breakfast Pizza

Ingredients

Ingredients for the Béchamel Sauce

3 tablespoons of unsalted butter

2 tablespoons gluten-free all-purpose flour

1 cup milk, room temperature

1 cup Colby Jack cheese, freshly grated

Ingredients for the Pizza

1 package of DeLallo Gluten-Free Pizza Dough Mix

1 tablespoon DeLallo Extra Virgin Olive Oil, plus more for greasing

6 eggs

¼ milk

½ teaspoon salt

½ teaspoon pepper

1 cup cheddar cheese, grated

5 slices thick cut bacon, roughly chopped

¼ cup red bell pepper, diced

Minced chives for serving

Directions

Instructions for the Béchamel Sauce

Add the butter to a pan and melt over medium-high heat, stirring until melted.

Reduce the heat to medium and add the flour. Whisk to combine until a thick paste-like consistency forms.

Slowly pour in the milk, whisking between. Once the milk is incorporated, reduce the heat to medium-low.

Add the cheese and whisk until fully melted and combined.

Remove from heat, and set to the side.

Instructions for the Pizza

Prepare the pizza crust according to package instructions.

First, combine the dry ingredient package with the yeast packet. Then, add the warm water and stir until thick. Add the olive oil directly to the dough and use your hands to combine. It should be sticky but well-incorporated. Cover with plastic wrap and set in a warm area to rise for 45 minutes. After the allotted time, cut the dough into four sections. Place one section in a greased, parchment-lined 9” cast iron skillet. Add more oil to the dough or to your hands to spread as evenly as possible. Then bake for 8-10 minutes at 450 degrees.

Crack the eggs into a large bowl before adding the milk, salt, and pepper. Whisk to combine, then preheat a pan by adding the olive oil to a pan and heating over medium-high heat. Once warm, add the whisked eggs and use a spatula to fold over to create light, fluffy scrambled eggs. Add a fourth cup of cheddar cheese, and continue to fold over until lightly melted, then remove from heat. You want the eggs a little on the runny side as they’ll continue to cook in the oven.

Cut the bacon into bite size pieces and add to the pan. Cook over medium-high heat for 5-7 minutes until crispy. Then, remove from the pan and set on a paper towel lined plate.

To assemble your breakfast pizza, paddle roughly two tablespoons of the béchamel sauce over the baked crust. Spread across before adding the scrambled eggs. Cover with the remaining cheddar cheese before adding the crumbled bacon and diced bell pepper.

Then, bake for 12-15 minutes until the crust is fully cooked and ready to go! Use a pizza cutter to slice your pizza, then add minced chives and enjoy!