A few weeks ago I shared the recipe for this Gluten Free Breakfast Pizza with Hash Brown Crust on Instagram and it’s been on my mind so much that I decided to post it here on the mothership in time for Easter. While this crispy, hold-in-your-hand gluten-free breakfast pizza is great any time of day (ask me how I know,) the hash brown crust topped with chive-laced eggs, tomatoes, and prosciutto makes for the most perfect holiday breakfast or brunch. Although there are no carrots involved, I think the Easter bunny would approve!
Speaking of, I’ve had so much fun filling up the boys’ Easter baskets this year. Lots of Batman stuff – actually, mostly batman stuff – bubbles, stickers, PJs, bike helmets, and of course lots of eggs filled with coins for their piggy banks. Plus a few jelly beans. I didn’t go full-on candy grinch this year. What can I say, I’m evolving…or slowly but surely being being broken down day by day. Probably a combination of both.
My parents used to hide our Easter baskets in particularly tough places throughout the house when my brothers and I were growing up. One year they were in the garage, another year the dryer, though I’ll never forget the time they were stuffed inside the oven. HA! I don’t know why we thought that was so ridiculous but I still remember my 8 year old mind being completely blown when we opened the oven door and found our still intact plastic baskets filled with kites, swim suits, and plenty of candy inside.
Lincoln and Cameron are a little too young to be peeking in the oven for their baskets, which is good because I’ve got big plans for it anyway – baking this cheesy, crispy gluten free breakfast pizza!
As I mentioned in this post, I do enjoy cauliflower crust pizza on occasion, but you just can’t beat the crunch of a hash brown crust. All you have to do is mix frozen > thawed hash browns with salt, pepper, garlic powder and extra virgin olive oil then press them into the bottom of a skillet and bake. VOI-FREAKING-LA, you guys!!!
While this particular pizza is geared towards breakfast, the crust is foolproof and able to hold up to any topping combination that pairs well flavor-wise with potatoes.
- Eggs, vegetables, and crumbled feta? A vegetarian dream come true.
- Eggs whisked with herbed cream cheese then topped with smoked salmon and chives? HOLD ME.
- Cheese sauce, broccoli, bacon, and green onions? Count me in.
- BBQ sauce, shredded chicken, caramelized onions and cheese? Sold!
That said, try this recipe at least once as written – the prosciutto warmed from the heat of the pizza is insanely delicious – but feel free to experiment with the crust after you’ve given it a go once or twice. The sky is the limit with this one!
Start by pressing 10oz frozen hash browns (I like Ore-Ida) that have been thawed between two kitchen towels to remove excess moisture. Add the hash browns to a bowl with 2 Tablespoons extra virgin olive oil, lots of salt, pepper, and a heaping 1/4 teaspoon garlic powder then mix with a fork to combine.
Press the mixture into the bottom of a 10-11″ oven safe/cast iron skillet that has 1 Tablespoon extra virgin olive oil brushed into the bottom then bake for 22-24 minutes at 425 degrees, or until the crust is light golden brown in the center. Try to resist pushing the hash browns up the side of the skillet vs into an even layer in the bottom, otherwise the sides can burn.
Meanwhile, in a small bowl whisk together 3 large eggs, plenty of salt and pepper, and either 2 Tablespoons freshly chopped chives OR 1 Tablespoon lightly dried chopped chives, like the ones from Gourmet Garden. Drizzle the eggs evenly over the hash brown crust then bake for 1 minute – the eggs won’t be set all the way after the minute is up, FYI.
On top of the eggs sprinkle 4oz shredded mozzarella cheese plus 1 chopped tomato then bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Let the pizza rest in the skillet for a few minutes then slide out onto a cutting board, slice and serve with prosciutto and chopped green onions, or more fresh chives (decent fresh chives are so hard to come by this time of year which is why I opted for the dried + fresh green onion combo.) Either way, I hope you love this CRISPY, easy, totally-tasty gluten-free breakfast pizza! Enjoy!
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Gluten Free Breakfast Pizza with Hash Brown Crust
Gluten Free Breakfast Pizza with Hash Brown Crust is the answer to your GF pizza prayers! This easy, gluten free pizza recipe is perfect for any meal of the day and, most importantly, super crispy.
- 3 Tablespoons extra virgin olive oil, divided
- 10oz frozen shredded hash browns, thawed (I use Ore-Ida)
- heaping 1/4 teaspoon garlic powder
- salt and pepper
- 3 large eggs
- 2 Tablespoons chopped fresh chives OR 1 Tablespoon lightly dried chives like Gourmet Garden
- 4oz shredded mozzarella cheese
- 1 vine-ripened tomato, seeded and chopped
- 6 slices prosciutto
- 1 green onion, chopped OR more chopped fresh chives
- Preheat oven to 425 degrees. Drizzle 1 Tablespoon oil into the bottom of a 10-11” cast iron/oven-safe skillet then brush to evenly coat. Set aside.
- Firmly press thawed hash browns between two kitchen towels to remove excess moisture then transfer to a bowl with remaining 2 Tablespoons oil, garlic powder, salt (lots!) and pepper then mix with a fork to combine. Pour into prepared skillet then press the hash browns into an even layer in the bottom with your hands. Bake for 22-24 minutes or until crust is light golden brown, rotating the skillet 180 degrees halfway through.
- Meanwhile, whisk together eggs, chives, salt (lots!) and pepper in a small bowl then drizzle evenly over the top of the hash brown crust and bake for 1 minute (eggs will not be totally set). Top with mozzarella cheese and chopped tomatoes then continue baking until cheese is melted and bubbly, 7 minutes. Let the pizza rest for 5 minutes then transfer to a cutting board, slice, and serve with prosciutto and chopped green onions or chives.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.