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Gluten-Free Breakfast Pizza

Although I love gluten, I know many of this blog’s readers do not love gluten; or rather, it does not love them.

I try to take this into account when creating recipes, and there is a section of the website devoted entirely to those recipes that are or can be gluten-free: Over 100 Gluten-Free Healthy Dessert Recipes

And now, here’s one more recipe to add to the list:


Readers have been asking if my dessert pizza recipe can be made gluten-free, so I decided to try it out: I’m always up for an experiment if it involves food! Without much any gluten-free-flour experience, deciding which ones to use was a daunting task. Finally, I chose a combination of coconut flour (Are you surprised?) and garbanzo bean flour. I’d read that it’s best to combine flours when cooking gluten-free.


This does have a slight hummus-y taste, which I really liked. But if you’re not a hummus fan, maybe try subbing rice flour or quinoa flour for the garbanzo flour? (If you’re not doing the gluten-free thing, I also really like subbing spelt flour. It’s yummy in conjunction with the coconut!)

Gluten-Free Breakfast Pizza

(Serves 1-2)

  • 45g (1/3 c plus 1 tbsp) garbanzo bean flour (or spelt flour, but that’s not gluten-free)
  • 24g (3 tbsp) coconut flour
  • 1 teaspoon baking powder
  • 1-2 tbsp sugar or 1-2 packets stevia (If you have no sweet tooth you can omit, as I like to do.)
  • 1/2 cup water, juice, or milk of choice
  • 2 tbsp applesauce or coconut oil, pumpkin, canola oil, mashed banana, or even baby food!
  • 1/8 tsp salt
  • spices or extracts if you wish (I like adding a little cinnamon)
  • A few handfuls: Fill in the blank! Raspberries? Chocolate chips? Chopped apples, walnuts, and raisins?  Anything goes!!  It’s your breakfast pizza!

Combine all ingredients, then pour into a well-greased 8-inch round pan. Cook in an UNpreheated oven at 420F for 14-15 minutes (less time if using spelt flour). Leave out 10 minutes before cutting around the sides and then transferring to a plate. (Note: be sure to spray your cake pan well; my first attempt with the gluten-free pizzert fell apart when I tried to take it out! But it was still a delicious, crumbly mess. UPDATE: If you have trouble with a pizza that sticks to the pan, try putting it onto a sprayed or oiled baking sheet instead, and use a rolling pin to flatten.)

breakfast pizza


I highly recommend this frosting: Secretly Healthy Vanilla Fudge Frosting.

This time, I topped it with… nothing. The coconut flour gave the pizzert an almost custard-like taste. Why am I surprised that coconut flour is so good? It’s coconut, after all!

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Published on February 28, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Tessa says

    Katie, there’s no instructions other than how to bake it. I assume you just mix everything together?

  2. Ally says

    Hi Katie, I just wanted to tell you about what I’ve been up to with your recipes this summer! I’m 14 years old and am really into baking. One of our family-friends told us about this website and we decided to check it out. Ever since then, I have made at least 1 new recipe a day, (which has pretty much been my main summer goal) and have made everybody I know taste try things! From my picky sister to my health conscious parents, everyone has loved them, including me, and has started eating much healthier thanks to you, and without even trying! Thank you so much for your fabulous recipes, and keep them coming! 🙂 I love testing them out and seeing what I like, and I’ve learned a lot of new baking skills that I didn’t know before finding out about this recipe! Thank you again! -Ally

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  4. Daisy Villa says

    As a health consultant, you might want to consider going gluten free. Gluten is a protein which is used as a filler in food which the body cannot assimilate properly. Gluten contributes to dementia, Alzheimer’s and many other diseases….it is also bad for the gut.

    I love your creativity!!! I might post your gluten free quinoa cookie recipe on my blog and of course give you credit. Love the breakfast pizza idea as well.

  5. Florencia says

    I love this recipe, I always come back to it hahaha its inevitable!!! Last time I made it with out flour and coconut flour it was delicious 🙂 Where I live is impossible to find spelt flour so I have to improvise

  6. Jacqueline Christensen says

    this came out delicious!! a little crumbly as you said, but so delicious. i topped it with a peanut butter chocolate frosting (my recipe) and raw cherries 🙂

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