Chorizo, Fresh Herb and Egg Gluten Free Pizza

by Vashte on May 29, 2012

Pizza for breakfast rocks- well let make it brunch as pizza first thing on an empty stomach is not what I recommend no matter how you feel!!! SO have a fresh juice first, then…go the pizza!!!!!!!!!!!.

Twenty minutes and you can have your healthy breakfast pizza!!!! Simple, easy and out of the box!!! Time to indulge a little :)

This combination of chunky chorizo bits, crumbled olives, fresh tomatoes, mozzarella cheese, and topped with the drippy yolks of soft cooked eggs is truly mouthwatering.  Worth making for breakfast as soon as possible.  Make this on your ‘day off’ the strict diet and make sure you enjoy it!!!


  • Gluten Free Pizza base, or Gluten Free Packet Base (Orgran is a good brand), tomato base or basil pesto
  • 1 cup mozzarella cheese, grated or crumbled
  • 12 grape tomatoes, halved
  • 3 spring onions chopped
  • ¼ cup hot chorizo, cooked and crumbled
  • 3-5 organic eggs
  • salt & pepper and paprika
  • 2 tablespoons fresh herbs like coriander, or basil, chopped.

How to make it work:

  1. Roll out the pizza base making sure there is a crust around the edge to contain the egg.
  2. Bake the crust in an oven preheated to approx 180C for 6-8 minutes.
  3. Remove the crust and immediately paste the tomato paste or basil pesto across the base. Sprinkle mozzarella, tomatoes, and green onions over this.
  4. Use your finger to make small “wells” in the cheese, and crack the eggs into the center of each well.  Sprinkle with chorizo, and salt, pepper and paprika to taste.
  5. Return to oven an bake an additional 6-8 minutes, just until the eggs are set slightly.  Watch it closely!  It doesn’t take long for it to overcook! (If you’d like the yolks of your eggs cooked through, leave the pizza in the oven for 2-3 minutes more.)
  6. Remove from the oven and sprinkle with chopped fresh herbs before serving.


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