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Grain free breakfast pizza



  • 2 cups (470 ml) shredded low moisture mozzarella cheese
  • 2 tablespoons (30 ml) mascarpone
  • 2 tablespoons (30 ml) grated parmesan
  • 1 cup (240 ml) almond flour
  • 1 egg
  • 1 teaspoon (5 ml) baking powder
  • 1 tablespoon (15 ml) chopped fresh herbs (oregano, basil, rosemary)
  • 2 cloves garlic, minced
  • Olive oil


  • 1/4 cup (60 ml) softened mascarpone
  • 3 slices of cooked pancetta, chopped (or bacon)
  • 3 tablespoons (45 ml) diced tomatoes
  • 1/2 cup (120 ml) grated mozzarella cheese
  • 1 egg
  • Salt and pepper
  • Chives, chopped, to garnish
  • Parmesan, to garnish



  1. Add mozzarella and mascarpone to a double boiler and melt together.
  2. Add the egg, almond flour, baking powder, herbs, and garlic. Mix until well incorporated.
  3. Roll the dough between two pieces of parchment paper to a disc that is about 10 inches (25 cm) across and ¼-inch (6 mm) thick.  Remove parchment and finish shaping with hands if needed.
  4. Transfer dough on the parchment paper onto a baking sheet or pizza stone and par-bake for four minutes.
  5. Remove from oven (keep the oven on) and spread the mascarpone across the crust.  Sprinkle on the diced tomato and cooked pancetta leaving a space for the egg in the center.


  1. Add the whole raw egg onto the pizza. Add the mozzarella, covering everything except the edge of the crust and the yolk (make sure the cheese is covering the egg white).  Season with salt and pepper. 
  2. Bake pizza for another seven  minutes or until the cheese is bubbly.  Garnish with chives and parmesan, slice and serve hot.

Follow Vanessa Gianfrancesco:

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