Breakfast Pizza

Pizza Base

Pizza bases are hard to get right and dough never rolls out the same twice. Temperature and humidity play a huge role in the texture of the dough, so if you're new to pizza bases - just keep trying. It took me about a year to get the feel right. Alternatively, buy a pre-made gluten free base.

Makes 1 large or two smaller bases

1 cup gluten-free flour

1 tsp dry active yeast

1 Tbsp olive oil

½ cup warm water

¾ tsp white sugar

Pinch of salt

Place yeast and sugar in warm water and let sit for about 10 minutes. Add olive oil. Place salt and flour in a bowl and make a well. Pour in the water mixture and carefully combine.  Knead the dough until a little springy, but still moist to the touch. Pound down the dough into a container, brush generously with olive oil and set aside in warm place for 2 hours. The dough should double in size.

Sprinkle your work area with gluten-free flour. Break dough into two balls and knead each one separately*

Preheat oven to the hottest you can get it, or use the BBQ. Find some suitably-sized baking trays and line with baking paper** Roll out dough into rounds or lengths or whatever size you desire, approximately ½ cm thick. Add toppings and put into oven for approximately 10 minutes, or until just golden around the edge of the base.

Topping

You can add whatever toppings you desire. Here’s my breakfast pizza. Quantities are per pizza.

1 egg

3 slices bacon, cut into strips***

1 spring onion, green parts only, finely sliced

½ tomato, sliced thinly

½ cup hard cheese, such as cheddar, tasty or swiss

Chilli flakes

2 Tbsp garlic oil

Salt and pepper

After rolling out dough onto trays, brush with garlic oil, then sprinkle with salt, pepper and chilli. Add half the cheese, then tomato slices, spring onion and bacon strips. Crack the raw egg into the middle of the pizza before sprinkling the last of the cheese on top.

* At this stage, you can refrigerate dough balls for a day or so before use. This is actually the best method, but can be skipped for same-day pizza.

** Ideally you should heat a pizza stone in the oven or BBQ, then transfer the made pizza onto this instead. This take some serious skill and often results in no pizza. I recommend the baking-tray method for beginners.

*** Omit for vegetarian. Add some thinly sliced capsicum instead.