Why haven’t I done this sooner?! These sausage, egg and cheese gluten free breakfast pizzas are so easy and so yummy. The rice tortilla gets all crispy, and the egg is perfectly over-medium… Yum. My family absolutely adores them.
You can’t tell by the angle of these photos, but the cooked egg whites nearly cover the top. I’ve also made them with another egg yolk per pizza (the yolk is my favorite part). Another whole egg would spill off the sides.
Sausage, Egg & Cheese Gluten Free Breakfast Pizza
Add baking stone/s to the oven.
Turn the oven on to 450 degrees.
Let the stones heat up for about 12 minutes.
First sprinkle chopped cooked sausage (or veggies) on top of the rice tortilla.
Next add two eggs (plus another yolk if you like).
Add a few pinches of Daiya Cheddar (or other) dairy-free cheese
Open the oven door and using an oven mitt, carefully pull the oven rack (holding the baking stone/s) foreword.
Carefully slide the breakfast pizzas onto the stones and push the oven rack back into the oven.
Bake for about 7 minutes.
Top with fresh sliced tomatoes and sprinkle with Herbamare.
P.S. You could probably make these egg pizzas with another kind of cookie sheet, but I haven’t done it myself, so I don’t know if the egg cooks exactly the same. If you use a regular cookie sheet (like a stainless one) I would not preheat the sheet.