7.Bacon and Egg Pizza : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A substantial breakfast.


to make four portions.

For the base:

1 large banana

or 4 oz / 100g grated carrot

1 egg

¼ pint / 150ml milk or water

8 oz / 225g

gluten-free flour mix

1 a tablespoon full olive oil

pinch salt

½ teaspoon bicarbonate of soda

2 teaspoon cream of tartar

1 teaspoon sugar

For the topping:

2 eggs

4 rashers bacon


Beat the carrot to a smooth pureé with the milkand egg. This is best done in a liquidiser.

Mix all the dry ingredients for the base together with a tablespoonof oil .

Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the bread dough.

Spread the dough out to fit a 10 inch / 25cm square baking tray.

Cover with the rashers of bacon.

Pour the eggs on top of the pizza after 15 minutes cooking andreturn to the oven until cooked.


Preheated oven

gas mark 7 425°F 220°C

Bake for 20 minutes


Use 1 large banana or a grated apple in place of the carrot.

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