Gluten-Free Zucchini Crust Breakfast Pizza

Celiac.com 10/04/2025 - Breakfast pizzas are a modern twist on the age-old tradition of using flatbreads as a vehicle for hearty morning meals. While pizza itself originated in Italy, many cultures have long experimented with bread-like bases layered with eggs, meats, and cheese for a nourishing start to the day. In recent years, the rise of gluten-free cooking has led creative home chefs to rethink the crust itself, swapping wheat flour for vegetables, nuts, or alternative grains.

This zucchini crust breakfast pizza takes inspiration from both rustic farmhouse breakfasts and modern gluten-free innovation. Zucchini provides a fresh, moisture-rich base that, when combined with eggs and coconut flour, bakes into a firm yet tender foundation. The toppings—scrambled eggs, turkey bacon, cheddar cheese, and fresh chives—create a satisfying balance of protein, flavor, and comfort. This dish proves that a gluten-free breakfast can be both wholesome and indulgent.

Ingredients

For the Crust

• 2 medium zucchinis, grated and squeezed of excess moisture
• 2 large eggs
• ½ cup coconut flour
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

For the Toppings

• 3 large eggs, scrambled lightly in a pan
• 3 slices turkey bacon, cooked and chopped
• gluten-free peperoni (optional)
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Grate the zucchinis and place them in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible.
3. In a bowl, combine the grated zucchini, eggs, coconut flour, salt, and pepper. Mix until a dough-like mixture forms.
4. Spread the zucchini mixture onto the prepared baking sheet in a round or oval shape, about ½ inch thick. Press firmly to ensure it holds together.
5. Bake the crust for 18–20 minutes, or until firm and lightly golden at the edges.
6. Remove the crust from the oven and top with scrambled eggs, turkey bacon, and shredded cheddar cheese.
7. Return to the oven for 5 minutes, just until the cheese melts.
8. Sprinkle with fresh chives before slicing and serving warm.

Conclusion

Celiac.com Sponsor (A12):
This gluten-free zucchini crust breakfast pizza brings together tradition, creativity, and nutrition in one delicious dish. The crisp yet tender base offers a fresh alternative to wheat crusts, while the savory toppings make it a hearty way to start the morning. Perfect for weekend brunches or weekday meal prep, it proves that eating gluten-free does not mean sacrificing comfort or flavor.