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Gluten-Free Cast Iron Breakfast Pizza Made Easy

Published: · Modified: by ariannanlitrenta · This post may contain affiliate links ·

Elevate your breakfast with this easy gluten-free cast iron pizza recipe. It combines quality ingredients for an impressive meal.

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Gluten-free cast iron breakfast pizza recipe made for beginning cooks!

Disclosure: This recipe is sponsored by DeLallo, a trusted Italian Foods brand since 1950. Their family-owned business ensures top-quality Italian and Mediterranean products. Thank you for supporting the brands that make The Bottomless Pit possible!

You can find other recipes using DeLallo products like my Gluten-Free Ham Carbonara Pasta, Salmon in Creamy Tuscan Orzo, Walnut and Pea Pesto Salad and so much more!

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Why You'll Love This Recipe

  • A Unique Breakfast Twist: Everyone loves pizza and breakfast, so why not combine them?
  • Easy To Make: Thanks to DeLallo products, making this dish is simple.
  • Sharing Friendly: Perfect for sharing, making it a great choice for family meals.

Ingredients

This recipe uses quite a bit of different ingredients, however the assembly is a breeze! Here is everything you will need:

All ingredients needed for this gluten-free cast iron breakfast pizza.

Ingredients for the Béchamel Sauce

  • Unsalted butter: This will create a base for this sauce as it will become the wet ingredient for the gluten-free all-purpose flour.
  • Gluten-free all-purpose flour: The flour will act as a thickening agent to this sauce.
  • Milk, room temperature: The milk will help to lighten the thickened sauce to create the perfect béchamel sauce.
  • Colby Jack cheese, freshly grated: The cheese will play a key factor in giving the sauce a boost of flavor and creamy consistency!

Ingredients for Pizza

  • DeLallo gluten-free pizza crust: Lucky for us, we are using a pre-made gluten-free pizza crust for this breakfast pizza.
  • DeLallo olive oil: Using this olive oil to re-hydrate our pizza crust in preparation for baking.
  • Eggs: Our eggs will help to hold all of the filling ingredients together.
  • Milk: Using milk in our eggs will help to fluff them up and create that restaurant quality eggs!
  • Salt: Using salt will help to add more flavor to plain eggs in preparation to the rest of the recipe's ingredients.
  • Pepper: Using some pepper will help round out the salt in the eggs!
  • Cheddar cheese, grated: Folding the cheese into the scrambled eggs will add an extra layer of flavor and create a creamy egg consistency.
  • Thick cut bacon, roughly chopped: If it's a breakfast pizza, we will need to be utilizing bacon!
  • Red bell pepper, dice: The fresh red bell pepper will add in an earthy note, fresh from the garden and into your breakfast pizza.
  • Chives for serving: These help to round out all notes in the pizza to become a flavorful and desirable breakfast recipe.

See recipe card below for a full list of ingredients and measurements!

Substitutions & Variations

Whether you're missing a few ingredients, or just looking for simple modifications, these tips below can help you adjust the recipe!

  • Flavor Boost: Add finely chopped red onions into your eggs for extra flavor.
  • Chive Alternative: Use scallions instead of chives if preferred.

Please note that this recipe hasn't been tested with substitutions beyond those listed. Adding or replacing ingredients may alter the results.

Equipment

Instructions

This recipe is broken into two parts, the sauce and the pizza itself! So, let's start the sauce.

First, melt butter then whisk in flour at medium heat.

Then slowly add in the milk and whisk between. Reduce heat to medium-low. Add cheese and melt. Set aside.

Start the pizza crust mixture with the dry ingredient packet and combining the yeast.

Combine dry ingredient packet with the yeast.

Adding in olive oil and warm water to the dry ingredients.

Add in olive oil and warm water.

Cover your pizza dough with plastic wrap and set in a warm area to rise for 45 minutes.

Cover with plastic wrap and set in a warm area to rise for 45 minutes.

Cut your dough into four sections before placing on parchment lined cast iron skillet.

Cut dough into four sections before placing on parchment lined cast iron skillet.

Prepare the pizza crust according to package instructions. 

Mix dry ingredients with yeast add warm water and stir until thick. Add olive oil to dough using your hands. Cover with plastic wrap and let rise in a warm area for 45 minutes. After, cut the dough into four sections and place one section into a greased, parchment lined 9" cast iron skillet. Spread evenly with more oil. Then bake at 450°F for 8-10 minutes.

For the toppings, you will need to scramble eggs with milk, salt, and pepper and top with cheddar cheese. Then cook bacon until crispy.

To assemble, spread béchamel sauce on crust, add scrambled eggs, cheddar cheese, crumbled bacon, and diced bell pepper. Then bake at 450°F for 12-15 minutes.

Finally, slice and garnish with chives. Enjoy!

Placing the pizza dough into the cast iron skillet.

Add in your dough sections.

Kneading out the dough to make the pizza crust.

Spread evenly to create your crust.

Adding on the béchamel on top of the laid pizza crust.

Spread on béchamel sauce.

Adding the egg mixture on top of the béchamel sauce.

Add in egg mixture.

Adding in the cheddar cheese on top of the eggs.

Spread your cheddar cheese on top!

Adding on the bacon and bell pepper before finally placing into the oven.

Add in the bacon and bell pepper before placing into the oven.

This is how your gluten-free cast iron breakfast pizza should look after cooking!

This is the final product from the oven after baking.

Serving and enjoying this gluten-free breakfast pizza.

Cut and enjoy!

Hint: To help prevent your crust around the edges from burning, try brushing on a little bit of oil or butter.

Serving Suggestions

In conclusion, this gluten-free cast iron breakfast pizza great with a side of fruit! Enjoy family-style or on individual plates.

A close up detailed shot of this gluten-free cast iron breakfast pizza.

Expert Tips

Furthermore, here are a few tips to ensure a successful proofing:

  • Warm and grease your bowl for dough proofing.
  • Cover with plastic wrap or a towel, and keep in a warm area.
  • If your kitchen or countertop are cold, try placing one towel under the bowl and another over it.

Storage

This gluten-free cast iron breakfast pizza can store in the fridge for 3-4 days in an airtight container. In addition, reheat in the oven to retain crispiness.

FAQ

Can I Add Any Other Breakfast Ingredients of my Choosing?

Feel free to add extra breakfast favorites.

Where Can I Find DeLallo Products?

Available at major stores or online. Shopping online with DeLallo will reward you with plenty of coupons straight from the source!

Where can I Learn More About DeLallo?

You can check out their website for more information.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this gluten-free cast iron breakfast pizza:

Gluten-Free Cast Iron Breakfast Pizza
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Gluten-Free Cast Iron Breakfast Pizza

Recipe by Arianna LitrentaCourse: BreakfastDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

12

minutes

This easy to bake gluten-free cast iron breakfast pizza is a new recipe that your entire family will adore! With fresh and authentic ingredients, this pizza is one to add to the family recipe book.

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 crust

  • 1 tablespoon DeLallo 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.
  • Combine the dry ingredients package with the yeast packet.
  • Add warm water and stir until thick.
  • Add olive oil directly to the dough and use your hands to combine. It should be sticky but well incorporated.
  • Cover with the 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 to spread as evenly as possible.
  • Bake for 8-10 minutes at 450 degrees Fahrenheit.
  • Crack eggs into a large bowl before adding milk, salt and pepper.
  • Whisk to combine, then preheat a pan by adding olive oil over medium-high heat.
  • Once warm, add the whisked eggs and use a spatula to fold over to create fluffy scrambled eggs.
  • Add a fourth cup of cheddar cheese, and continue to fold over until lightly melted, then removed from heat. You want the eggs a little on the runny side as they will continue to cook in the oven.
  • Cut your bacon into bite size pieces and add them to the pan.
  • Cook over medium-high heat for 5-7 minutes until crispy.
  • Remove from the pan and set on a paper towel lined plate.
  • 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.
  • Bake for 12-15 minutes until the crust is fully cooked! Use a pizza cutter to slice your pizza, then add minced chives and enjoy!

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