Almond and Tapioca Breakfast Pizza (Gluten-Free)

Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
15 - 30 mins
3 - 4


  • Base
  • 1 cup Pams ground almonds
  • ¾ cup Pams tapioca flour
  • 1 teaspoon gluten-free baking powder
  • 1/3 cup Value milk
  • 1 Pams egg
  • 1/2 teaspoon Pams salt
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • Toppings
  • 2 gluten-free sausages (not pre-cooked)
  • 2 slices Pams streaky bacon, roughly chopped
  • 3 tablespoons tomato pizza sauce
  • 125g Pams mushrooms, sliced
  • 2 Pams eggs
  • 1 cup Pams grated Italian 3 cheese blend
  • Small handful Italian parsley leaves


  1. Preheat the oven to 210°C. Line a baking tray with baking paper.
  2. Mix the almonds, tapioca flour, baking powder, milk, egg, salt, oregano and thyme together in a bowl (the mixture will be sloppy, but this is how it is meant to be). Set aside and rest for 10 minutes.
  3. Using a spatula, spread the mixture onto the baking tray to form a disc of approximately 28cm in diameter. Bake for 10 minutes until golden.
  4. While the base is cooking, pop small walnut sized balls of sausage from the sausage skin and cook along with the bacon in a frying pan over a medium – high heat. Once coloured, remove from the pan and drain on paper towels.
  5. Spread the tomato sauce over the pizza base and cover with sausages, bacon and mushrooms. Push toppings aside to make nests for the eggs.
  6. Break the eggs into these spaces and drag a skewer through the yolk to disperse.
  7. Sprinkle with cheese, season with salt and pepper and bake for 15 minutes until the egg white is opaque and the cheese bubbly and golden.
  8. Top with fresh parsley leaves before serving.
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