Breakfast Pizza

Breakfast | 0 comments

Shared By: Gluten Free Gang Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Yield Makes 2 servings


  • 2 cups ready-to-use refrigerated or frozen shredded or hash brown potatoes, thawed
  • 1/2. cup finely chopped onion
  • Nonstick cooking spray
  • 1/2 cup tomato paste
  • 2 Tablespoons water
  • 1/2 teaspoon dried oregano
  • 1/2 cup egg substitute
  • 1/2 cup (2 ounces) shredded mozzarella cheese
  • 2 Tablespoons chopped bacon


  • Combine potatoes and onions in small bowl
  • Lightly spray a 10-inch nonstick skillet with cooking spray; add potatoes. Flatten mixture with a spatula, cook 7-9 minutes until lightly browned on the bottom. Turn and cook the other side.
  • Mix tomato paste and water with a whisk in small bowl; spread evenly over potatoes. Sprinkle oregano over tomato mixture.
  • Pour egg substitute over potato mixture; cover and cook 4 minutes.
  • Sprinkle mozzarella ad bacon over the surface. cover and cook 1 minute.
  • Remove from heat. slide pizza onto serving plate. Cut into 4 wedges with a pizza cutter or serrated knife.


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