Matzo Brei Breakfast Skillet Pizza - Gluten Free!

I love pizza for breakfast or brunch. But let's face it; if you're gluten free, there's no way a gluten-free pizza is going to stretch until breakfast. Especially if you've ever bought those puny takeout ones!

In this recipe, I've combined my love of two breakfast favourites: pizza for breakfast with Matzo Brei. Matzo Brei is one of those childhood memories that I haven't forgetten. My Great Aunt made the best Matzo Brei when I was a kid. She couldn't cook for beans, but hers was by far the best I've ever eaten. I suspect it's because she used a copious amount of butter!

Before we jump ahead, if you don't know what Matzo Brei is, it's a classic Jewish breakfast: softened pieces of matzo are browned in butter until crisp, then tossed together with an egg mixture and lightly scrambled. By the way, if you're wondering how to pronounce it, it rhymes with fry, which happens to be how you get it crisp again. It sounds a little counterintuitive to soften matzo just to crisp it up again, but it's kind of the same principle as soaking bread in egg custard to make french toast.

Our breakfast pizza is a huge time saver because we're using pre shredded cheese and store bought sauce. This quick meal gives you all the qualities of a real pizza (crispy crust, bubbly cheese, yummy toppings) in a fraction of the time.

And it's all done in one pan! Unless your pan is too deep, like ours, and you need to use another one just to flip it over :). You'll see what I mean when you watch the video.

• 2 pieces of gluten free matzo
• 3 large eggs
• Handful of pepperoni*
• 6 large mushrooms
• 4 tablespoons tomato sauce
• 1 cup shredded mozzarella
• Salt & pepper to taste

The best gluten free matzo I have found is a brand called Manischewitz. It is the one I used for my gluten free matzo balls (you'll find the recipe for that in this Instructable for gluten free matzo ball soup).

*This recipe may raise some eyebrows from purists because it's a far cry from tradition - and I'm also using pepperoni. But keep in mind you can use veggie pepperoni slices instead if you happen to keep kosher (like this one from Yves Veggie Cuisine that's made in Canada).

Place 2 pieces of matzo in a square dish filled with water for 10 seconds, turn over and soak another 10 seconds. Remove from water and set aside.

Crack 3 large eggs into a bowl. Add salt and pepper to taste. Set aside.

Mushroom, pepperoni and cheese is a pizza classic so that's what I'm using. However, you you could any pizza topping you like.

Slice mushrooms. Defrost frozen pepperoni slices in microwave.

Heat a tablespoon of butter over medium heat and add mushrooms. Cook for 5 minutes then add pepperoni. Cook another 5 minutes or until done to your liking and remove to bowl.

Cooking the matzo in butter is going to crisp it up like a traditional pizza crust! It will be extra crispy because we're going to cook it on both sides.

Heat another tablespoon of butter in pan. Break up matzo and add to pan. Stir and flip until coated with butter (add more butter if desired).

Pour egg mixture into pan and stir to coat, spreading into an even layer. Cover with lid and turn heat too low. Cook 5 minutes.

If your pan is deep like ours, you may need another pan to help with this step. Otherwise, remove the pan from the heat. Flip a plate upside down over the pan and turn the whole thing upside down.

Return the now flipped 'crust' back to the pan.

Add tomato sauce and spread evenly. Then add mushrooms, pepperoni and spread shredded cheese over top. Place lid back on and keep covered until cheese is melted and bottom is crisp.

Remove pizza from pan. Let cool a few minutes before cutting into slices.

If you like the idea of a breakfast pizza, let us know by sending a vote our way in the Pizza Speed Challenge.

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