45 minutes
A hearty and savory breakfast pizza with crispy potatoes, savory pepperoni, and perfectly cooked eggs, all on a gluten-free crust.
0.25 fluid ounces
Red Potatoes, chopped
0 oz
Red Onion, finely chopped
0 oz
Garlic, minced
cloves
Pepperoni, chopped and slices
0 oz
to taste
to taste
Large Eggs, beaten
each
Mozzarella Cheese, shredded
0 oz
teaspoons
teaspoons
1. Preheat Oven and Prepare Skillet
Preheat your oven to 450°F. Pour a quarter cup of extra-virgin olive oil into a large nonstick or cast-iron skillet and warm it over medium-high heat until it shimmers.
2. Cook Potatoes, Onion, and Pepperoni
Add the chopped red potatoes, finely chopped red onion, and the chopped pepperoni to the skillet. Include two cloves of minced garlic, and season everything with a pinch of kosher salt and freshly ground black pepper. Cook for about 15 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
3. Add Eggs to Skillet
In a large bowl, beat eight large eggs with a bit more salt and black pepper. Pour the eggs over the potato and pepperoni mixture in the skillet. Let the eggs cook for about three minutes over medium-high heat until they start to set around the edges.
4. Add Cheese and Pepperoni, Then Bake
Smooth the top of the eggs with a spatula, then sprinkle one and a half cups of shredded mozzarella cheese evenly over the surface. Arrange the remaining whole pepperoni slices on top. Transfer the skillet to the preheated oven and bake for about seven minutes, until the cheese is melted and bubbly and the eggs are cooked through.
5. Finish and Serve
Once out of the oven, let the pizza stand for five minutes. Finally, sprinkle a bit of dried oregano and red pepper flakes over the top before slicing into wedges and serving warm.
Preheating a pizza stone or baking steel in your oven will give your gluten-free crust a professional-level crispiness. This step ensures even heat distribution and helps achieve that desirable, slightly charred base.
Before adding toppings, partially bake the gluten-free crust for about 5-7 minutes. This creates a sturdier base that won't get soggy from the toppings, especially the egg and cheese mixture.
Cook your pizza until the whites are set but the yolks remain slightly runny. This may require monitoring and rotating the pizza if needed, to ensure even cooking. If you prefer firmer yolks, you can cover the pizza loosely with foil near the end of baking.
Crack eggs onto the pizza with care, spacing them evenly to ensure every slice gets a bit of egg without making the texture too runny. Small wells can be made in the cheese for the eggs to sit so they stay in place.
Opt for high-quality, nitrate-free pepperoni slices. These are not only better for you but also provide a superior flavor and texture. You can gently char them in a skillet to render out some fat before topping the pizza, adding extra flavor without too much grease.
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