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Saturday, November 13, 2010

Gluten free, Corn free, soy free Breakfast Pizza's

Okay, so who here during their gluten eating days, loved cold pizza for breakfast?

Show of hands? Come on!

Yeah, me either. If I was eating pizza it needed to be warm, it needed to be cheesy, and mostly it needed to be good. Sadly, gluten-free pizza, if good when it is freshly baked, losses it je ne se que, when reheated. So pizza for breakfast is out of the question. Or is it?

How many of you shop at Trader Joe's?

It really is the best store. I am physically in love with their Brown Rice Tortillas. They are whole grain, gluten-free, soy-free, and corn-free. I eat them all the time. I bake them off as tortilla chips, make wraps, my mom makes rice tortilla chicken enchiladas with them. But my favorite way to eat them is baked into a  . . . BREAKFAST PIZZA!! Oh my goodness these things are delicious. Brown, crunchy, and beautiful! Breakfast Pizza's are super easy to make and very healthy.

Plus, you can add any leftovers you have. Making it healthy, delicious, and partly "green".
Yum.



Breakfast Pizza's
Makes one serving.

1 Brown Rice Tortilla
1/4 C. Hunts Basil Garlic Oregano Sauce
1/2 C. Mozzarella Cheese
1 pinch Oregano
1 pinch Fennel Seed
1 pinch Kosher Salt
Chicken, pepperoni, Canadian Bacon, any kind of sausage really
Vegetables eg. broccoli, peppers, onions, olives

1. Preheat your oven to 440F. Line a baking sheet with parchment paper.

2. Place tortilla on sheet and top with sauce, cheese, seasonings, and toppings.

3. Sprinkle with the salt.

4. Bake for 10-12 minutes.

5. Allow to cool 2 minutes, then cut with a pizza cutter.

And the best part. Without the proteins and veggies (since those are subject to change) it's totally 225 calories. Boo Yah!

3 comments:

K o r i said...

Great to know about those soy-free tortillas!

Sophie said...

That gf pizza looks so tasty & truly appetizing too but I couldn't eat this for breakfast,..It is too much!!

MMMMMMMMM,...!

Jillian said...

Haha. Sophie you can make this as heavy or light as you want. For breakfast I usually only do 1/3 cup if skim mozzarella, for lunch add a lil more protein.

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