French Meadow Bakery breakfast pizza two ways

This week I had the opportunity to try out the gluten free pizza crust from French Meadow Bakery as a part of a recipe campaign run by the National Foundation for Celiac Awareness. French Meadow has a variety of gluten free products available on their website, and their products come shipped to you packed in dry ice and totally frozen (even after a FedEx delay mine was solid as a rock!).

The recipe that I was testing out was for “Breakfast Pizza”. Besides my patented hangover pizza, this isn’t something that I would normally make, so it was great to try something new!

Since the gluten free pizza crusts come in a package of two, I made one with more traditional toppings, and another one with a healthier spin.

Classic breakfast pizza

Ingredients:

  • 1 French Meadow Bakery Gluten-Free Pizza Crust
  • 1/2 medium potato, shredded and squeezed in a towel to remove moisture (or use 1/2 cup of frozen hashbrowns)
  • 2 eggs, scrambled
  • 1/4 cup shredded cheddar cheese
  • Topping of your choice (most would love bacon, I added spinach to half)

Instructions:

  • Pre-heat oven to 450 degrees.
  • Bake crust for 5 minutes on the bottom rack, set aside.
  • Cook hashbrowns over medium heat in buttered pan for about 3 minutes per side, until golden brown.
  • Layer crust with hashbrowns, egg, cheese and toppings.
  • Bake for another 10 minutes on the middle or top rack, until cheese has melted.

Sweet potato and pesto breakfast pizza

Ingredients:

  • 1 French Meadow Bakery Gluten-Free Pizza Crust
  • 1/2 medium sweet potato, mashed
  • 1/2 cup liquid egg whites (or 3 egg whites), scrambled
  • 1/4 cup shredded mozzarella cheese
  • 3 T. pesto
  • red onions, thinly sliced

Instructions:

  • Pre-heat oven to 450 degrees.
  • Bake crust for 5 minutes on the bottom rack, set aside.
  • Scramble eggs, mixing in pesto at the end.
  • Layer crust with mashed sweet potato, egg, cheese and onions.
  • Bake for another 10 minutes on the middle or top rack, until cheese has melted.

I had a slice of the sweet potato one for breakfast this morning at the office and the crust held up great in the fridge over night. The crust is about 1/4 inch thick and a bready and chewy consistency. It kind of reminds me of the crusts that were included in the pizza lunchables that I loved as a kid. Because they’re made with rice flour they have a bit of sweetness to them. It also took me 20 minutes from start to finish to make both of these pizzas, so you can’t beat the convenience of having the crust pre-made!

As a part of the recipe campaign, French Meadow is giving away  two gluten-free prize packs! You can enter to win by submitting the form on the NFCA website. They will announce the first winner on Friday, October 26, and the second on Friday, November 2.

Enter the giveaway here.

You can also find more recipes using French Meadow pizza crusts on celiaccentral.org. I’m so excited to see what the other bloggers tried out!

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