Easy Beet Crust Breakfast Pizza
This ruby-hued, Easy Beet Crust Breakfast Pizza is a gluten-free stunner and a nutritious way to start your day!
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:
- Cooked and mashed/puréed beets (I boiled my beets for 45 minutes and then purred them in a blender)
- Almond meal
- Brown rice flour
- Salt
- Baking powder
- Coconut oil
- Rosemary chopped up
- Eggs (1 for the base and 3 that will be broken onto the beet crust pizza base)
- Bacon crumbled up
- Avocado
- Cheese
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.
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….
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.
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.
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…
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
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!!
Aww shucks – thanks so much Charlotte! I am humbled my friend.
SO creative! Would have never thought to make a crust out of beets. Looks awesome!
Thanks so much Kara!
I’m a beet lover, especially golden beets. Love your pretty pizza and breakfast pizza is one of my favorites, So creative and delicious.
Thanks Suzanne – you know what though, I’ve never tried golden beets – never seen them around my neck of the woods!
HA! I love this!!! 🙂 It looks like it would be so fun to eat, just for the color alone, HA HA HA! I have never had beets before, but I am willing to give them a GO!
Thanks GiGi – but wait – you’ve never had beets? YOU???? what???? Girl is bout time you rectify that!
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 🙂
Aww – thanks so much Kelly! You uttered the same words my daughter did about bacon ” bacon – it makes everything better!” 🙂
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?
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?
Love beet and its gorgeous purple colour. This pizza is a beauty, Shashi.
Thanks so very much Angie
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:)
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.
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!!
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!
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!!
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!
Thanks Joanne – Haha-yup, I know,beets tend to be an acquired taste – but beets with eggs and bacon are something else!
Oh my goodness! That looks so cool! You are so creative in the kitchen.
Happy Tuesday Shashi!
Thanks so much Melanie – coming from you that has me humbled…Happy Tuesday to you too!
I adore beets…and I adore the vibrant colors in your breakfast pizza!
Thanks so much Liz!
I used to be a beet hater but crossed over to lover. Great recipe!
Yay – so glad you crossed over! Thanks Ashley!
I’m a lover, I’m a lover. I’ve never eaten beets in a pizza crust. You are definitely my hero!
Thanks so much Maureen – I stalk out your blog enough to know you are a beet lover… and a true inspiration!
What a beautiful breakfast pizza, loving the colors!!
Thanks so much Matt!
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!
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!