Two of my favorite foods meet and we ALL fall in love! I LOVE pizza. I LOVE hashbrowns. It made absolute sense to me to combine the two somehow. Since I also really enjoy a hearty yet savory breakfast, my mind instantly went to a loaded breakfast pizza. I used Udi’s gluten-free crust because they are pre-made and so easy to just add toppings to and heat. You can use any gluten-free pre-baked pizza crust though. I also want to note that the taste will be significantly elevated if you use farm fresh or organic eggs and raw cheddar cheese but again, you can definitely use what you have on hand. I also recommend a super clean hashbrowns like Cascadian Farms so you aren’t getting all the nasty additives/preservatives that mainstream hashbrowns contain. When it comes to pork, our family loves Beelers brand because the pigs are raised humanely and the meat is pure and delicious. I hope you enjoy this breakfast as much as we did!
Gluten-Free Breakfast Pizza
- 1 gluten-free pre-made crust
- 2 C frozen gluten-free hashbrowns
- 1 pound gluten-free ground sausage
- 6 eggs
- 1/2 C raw cheddar, shredded
- Real Salt & pepper to taste
*Preheat oven to 425 degrees. On a griddle, fry sausage in crumbles until cooked through. Set aside but don’t remove the grease from your griddle. Fry the hashbrowns in sausage grease or if that is too much for you 😉 feel free to use some real butter or coconut oil. Season them with Real Salt & pepper. Set those aside once they are golden brown and crisp. Fry your eggs. If you prefer them scrambled, that’s perfectly fine too. Just make sure to season the eggs with Real Salt & pepper. Layer hashbrowns, sausage then eggs on the pre-made pizza crust. Sprinkle with shredded cheddar and bake at 425 degrees for 10-12 minutes. Slice into six pieces and serve with fresh salsa and sour cream.