|

Easy Beet Crust Breakfast Pizza

ByHiya, I’m Shashi
Jump to Recipe Print Recipe

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

beet crust breakfast pizza

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
beetroot pureed

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.
beet almond meal rice flour

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….

beetcrust before bake

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.

beet crust with eggs raw

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.

beet crust breakfast pizza with rosemary and eggs and bacon

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…

bite of beet breakasft pizza
[mv_create key=”1226″ type=”list” title=”Some of our favorite beetroot recipes” thumbnail=”” layout=”hero”]
Beet Crust Breakfast Pizza w/Eggs And Bacon

Beet Crust Breakfast Pizza

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Author: Shashi
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
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

As the CEOH (chief eater on here), I hope to cajole you to enjoy cooking at home more. To experiment with ingredients and have fun in the kitchen. And, I hope to do that by sharing mostly easy, dairy-free, budget-friendly, fusion recipes that can be made with ingredients from your local grocery store.

Similar Posts

62 Comments

  1. Gorgeous photos, gorgeous colors. and mouth-watering recipe! I remember when I first tried a runny egg on pizza- total love at first bite! I can’t decide which beet team I am on- I go through phases with it, right now I remain indifferent!

    Reply

    1. Thanks so very much Khushboo! Gosh – I used to eat canned beets (from the can) and boiled eggs when I was in college – talk about brain/energy food – it helped me stay up through those all-nighters working on projects!

      Reply

  7. I’m totally okay with beets baked into other things, but I’m definitely still iffy about beets on their own. Thankfully this qualifies as the former, so I’m all in!

    Reply

  8. Shashi, I simply have no words to explain the awesomeness of this pizza! I was just going to leave you a blank comment…but I’m not sure that would have had the intended effect. haha. Seriously, though. Two thumbs up! Laura is a beet lover, and I’ve come around a little bit lately. I’m really intrigued by this pizza and the eggs baked into the crust. Looks delish!!

    Reply

    1. Hahaha – a blank comment would have had me wondering if you were trying to steal my pizza without leaving me some of your apple cider cake – yup, am still waiting on that! 😛
      Thanks bunches BTW, the eggs and bacon really oomped this crust up – Laura might like the plain crust just fine, but you might need the bacon!

      Reply

      1. That darned mailman. You just can’t trust anyone anymore! Oh, and yes, I need the bacon…I’m like the dog on that commercial that goes hunting for the bacon. Bacon…bacon…bacon!!

        Reply

  9. Hmmm….my one (and only) experience with beets was bad. I was about 6 and we were at a church lunch at the lake. I thought I was taking some cranberry (out of a can) but it was actually a beet. I ran down to the edge of the water and quickly spit that nastiness into the lake!!! Maybe I should give fresh beets a try now that I’m much older:)

    Reply

    1. Oh dear Kim – I can just imagine the look on your face when you were expecting cranberries and tasted beets! 🙂
      Fresh beets are way way better – but, straight up roasted, baked, they are an acquired taste I think. My daughter does not like them straight up, but she will eat them in the cakes, donuts, bars and pizza crust I make – without complaining.

      Reply

  11. I’m one of the beet haters…I can’t really do anything about it. It’s just like that.
    Still I’m going to give this beet pizza crust a go, just because it’s your recipe. I can’t guarantee I’ll like it but we’ll still be friends, right?

    Reply

    1. I know all bout your beet hating, Mike – yes we can be friends – YOU are the CauliKing after all!
      Oh I made my daughter a beet smoothie and she nearly upchucked it across the kitchen – so if she could like this beet crust – there might be hope for you – right?

      Reply

  12. I am a beet lover and would love to have this gorgeous beet breakfast pizza in front me now! Love the eggs and avocado in here and who doesn’t love some bacon – it makes everything better! And seeing this pretty pizza just made my morning so much better 🙂

    Reply

  16. Wow this might be one of my favorite recipes yet!! (Actually, thats a really hard thing to claim, you always showcase the best stuff!) but this is soo pretty, i love the eggs, love the bacon, its just such a great twist on breakfast– looks soo good!!

    Reply

    1. Thanks so much Helen – nope, it wasn’t overly crispy – if you bake it a little bit longer I think it would be – but we liked it softer-like a pita almost.

      Reply

  18. I have never had beet crust before… it’s so beautiful! I’ve just hopped on the breakfast pizza train, so I’m excited to try this!

    Reply

    1. Thanks so much Cassandra! It is indeed gorgeous – sometimes I have used hazelnut meal instead of almond meal and the hazelnut meal results in a slightly deeper colored crust – crazy huh?!

      Reply

  20. There are those who also live in between… I am neither a fan nor a hater of beets. I mean, I enjoy drinking its juice blended with carrots and oranges, but I have to say I don’t wake up wishing to eat beets. 🙂 I’d be happy to try your healthy beet pizza though. xx

    Reply

    1. Thanks! Beets can be messy to cook with – usually I roast up or boil a whole batch and puree part of it and use it as I go through the week- sometimes I use frozen cooked beets in smoothies too. Thanks so much for commenting and stopping by.

      Reply

  25. Well I am most definitely a beet lover so I would be alllll over this! I have always wanted to do a breakfast pizza and just haven’t gotten around to it! And gosh, that color – I could just stare at this crust all day!

    Reply

  28. Absolutely loving the colours in these photos, Shashi! To my mom’s dismay, I was a big time beet hater when I was little… and so many of our traditional holiday dishes revolved around beets (and other things I Wouldn’t eat), so my mom was always having to cook me a special menu. Bless her heart 😆 These days I’m a lot less picky, though, and thank goodness for that because beets are delicious!

    Reply

  31. What a pretty pizza! I’ve never seen beets used as a pizza base before but what a great healthy, GF alternative. I love beets but it’s like you say, people either love or hate them xx

    Reply

  33. I’ve never seen anything like that. Colorful and original, I believe this pizza is a special one! Is the crust GF?

    Reply

    1. Hi Lesley, Yes, you can most definitely use all purpose flour instead of the brown rice flour… I hope you enjoy this as much as we did! 🙂

      Reply
  35. Pingback: Easy Beet Tortilla Recipe (Gluten Free) - Savory Spin
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating