Gluten Free Breakfast Pizza with Avocado Pesto

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Nutritional Highlights (per serving)

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25 g
Total Fat
6 g
Dietary Fiber
20 g
29 g
Total Carbs
 Gluten Free Breakfast Pizza with Avocado Pesto

Pizza + Avocado Pesto + Breakfast = Yum. This breakfast pizza uses gluten-free English muffins as the pizza crust. Classic Italian flavors get a California kiss with avocado and pistachio pesto. No one will ever guess how quick and easy it is to make this gorgeous breakfast. Wow, this pizza not only tastes good, it provide 220% DV Chromium, a mineral known to enhance the action of insulin, a hormone critical to the metabolism and storage of carbohydrate, fat, and protein in the body.


Serves: 4
  large tomato
1/4  tsp.  salt
cup  basil leaves, thinly sliced
1/2  cup  roasted unsalted almonds
  ripe, medium Fresh California Avocado, peeled and seeded
Tbsp.  lemon juice
  As needed  cold water
  gluten-free English muffins
  slices fresh mozzarella
  rings thinly sliced red onion

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Line a cookie sheet with parchment paper and preheat oven to 500 degrees F.
  2. Slice tomato into four thick slices. Sprinkle both sides with half the salt, and lay on paper towels to catch excess moisture.
  3. Pulse basil and almonds in a food processor for 30 seconds. Add avocado, lemon juice, and salt and process until well-combined. If you prefer a thinner consistency, add cold water one tablespoon at a time and pulse to combine until you reach the desired thickness.
  4. Blot tomatoes to remove excess moisture and salt.
  5. Slice muffins in half, spreading the avocado pesto on each of the four pieces, top with a slice of mozzarella, a slice of tomato, and a slice of red onion. Cook on baking sheets for 7-8 minutes or until cheese is melted. While the pizza bases are cooking, cook four eggs to your preference in a nonstick skillet over medium heat.

Serving Suggestion: For breakfast serve with sweet grapefruit segments. For later serve with an orange and basil salad.

Beverage Pairing:  Lemony hot tea or coffee.


Calories 410
Total Fat 25 g
Trans Fat 0 g
Saturated Fat 6 g
Unsaturated Fat 12 g
Polyunsaturated Fat 4 mg
Dietary Fiber 6 g
Protein 20 g
Total Carbs 29 g
Cholesterol 205 mg
Sodium 600 mg
Potassium 540 mg
Total Sugar 6 g

Vitamin A 1271 IU; Vitamin C 13 mg; Calcium 378 mg; Iron 3 mg; Vitamin D 44 IU; Folate 79 mcg; Omega 3 Fatty Acid 0.15 g

% Daily Value*: Vitamin A 25%; Vitamin C 20%; Calcium 40%; Iron 15 %



*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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