Breakfast Pizza
Recipe type: breakfast
Serves: 8
Personal size pizzas filled with hearty proteins, healthy fats and whole grain goodness great for breakfast and easy to make ahead.
  • 1¾ cup white whole wheat flour or regular whole wheat flour
  • 1¼ cups durum wheat flour (substitute semolina or unbleached all-purpose flour if you don't have durum)
  • 1 Tblsp Italian seasoning or Pizza Herbs such as Frontier Pizza Seasoning
  • 1 tsp instant yeast
  • 1 tsp sea salt
  • 2 Tblsp extra virgin olive oil
  • 1¼ cups filtered water
  • 4 eggs from free-range hens
  • 2 cups (8oz) shredded cheese such as cheddar, swiss, Colby or Jack
  • 4 slices of nitrite-free bacon OR 4 oz of homemade pork or turkey sausage
  1. For the crust combine the flours, herbs, yeast, salt, olive oil and water in a mixer, bread machine or food processor bowl.
  2. Mix until the dough comes together and then knead about 5 minutes.
  3. Place the dough in a large, well-oiled container and cover loosely with a towel or plastic wrap.
  4. Let the dough rise 2 hours and then proceed with baking, or you can refrigerate the dough for up to 7 days and use as needed.
  5. To make the pizza topping combine the eggs and cheese in a medium bowl.
  6. Cut the raw bacon or sausage into small pieces and stir it into the egg mixture. Cover and refrigerate the topping, as long as overnight, until you are ready to assemble the pizzas.
  7. To bake the pizzas preheat your oven to 450 degrees and divide the crust into 8 pieces about 3oz each.
  8. Roll the dough into circles about 5-6" in diameter with smaller being chewy and larger being crispy.
  9. Place the crust circles on lightly greased or parchment covered baking sheets.
  10. Bake the empty crusts for 7-8 minutes, then remove from the oven.*
  11. Divide the topping evenly among the crusts and return to the oven for 14-16 more minutes until the topping is golden and bubbly.
  12. *You can let the partially baked crusts cool and then freeze them to use later, just remove from the freezer and allow to thaw a bit before topping and baking as directed.
Recipe by Well Fed Family at