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Savory Breakfast Pizza

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Prep time: 25min
Cook time: 30min

Pancake-like batter topped with savory vegetables and a kiss of cheese.


4 servings

Serving size

¼ slice


Ingredients for Pancake:

½ cup Bob’s Red Mill® 1 to 1 gluten free baking flour (contains xanthan)

½ teaspoon baking soda

⅛ teaspoon kosher sea salt

¼ teaspoon pepper

⅛ teaspoon nutmeg, ground

⅛ teaspoon red pepper flakes (or cayenne)

3 large eggs

3 ounces water

2 ½ ounces whole milk

2 tablespoons lemon juice

2 tablespoons unsalted butter

Ingredients for Filling:

1 tablespoon oil

¼ cup red onion, diced

2 teaspoons garlic, minced (about 2 cloves)

3 ½ ounce container of fresh shiitake mushrooms, diced

½ cup asparagus, thinly sliced (about 4 medium spears)

¼ cup sharp cheddar cheese, shredded

2 tablespoons fresh parsley, chopped

½ teaspoon fresh lime zest

Maple syrup (or balsamic glaze) (optional, not included in nutritional analysis)


Instructions for Pancake:

  1. Preheat the oven to 350°F.
  2. Whisk the flour, baking soda, salt, pepper, nutmeg and pepper flakes together in a bowl.
  3. In another bowl, whisk the eggs, water, milk and lemon juice together. Set both aside.
  4. In a 10-inch oven-safe pan, add the butter and place in the oven until the butter melts, about 3 to 5 minutes.
  5. While the butter is melting, mix the wet ingredients into the dry until smooth.
  6. Remove the pan from the oven and swirl the butter around to cover the bottom and sides. Pour the batter into the pan.
  7. Place in the oven and bake for 25 to 30 minutes or until batter looks dry, with browned edges.

Instructions for Filling and Assembly:

  1. Add the oil to a pan and heat over medium heat. When hot, add the onions and cook 2 minutes or until they just begin to soften.
  2. Add the garlic and cook 30 seconds.
  3. Add the mushrooms and cook 3 minutes. The mushrooms will absorb the oil, this is normal.
  4. Add the asparagus and cook 2 minutes or just until they turn bright green. Remove from heat and set aside.
  5. When batter is cooked, remove and top with the vegetable mix. Sprinkle the shredded cheddar cheese over top and place back in the oven for 1 to 2 minutes, or until the cheese is melted (if you have a pan that is oven safe to 450 to 500°F, you may broil until cheese is browned).
  6. Remove from oven and sprinkle on the parsley and lime zest. Cut into fourths.
  7. Top with a drizzle of maple syrup (is using) for a hint of sweet, or balsamic glaze (if using) for a slight sweetness and a bit of tang.

Cooking Tip

This recipe is great the next day and a perfect on-the-go breakfast. You may use regular flour if not gluten free. May substitute other vegetables such as eggplant, zucchini, yellow zucchini squash, green beans, bell peppers. May use other seasonings such as taco, chili, etc., If desired, add 2 strips of diced bacon. Be creative!

Recipe contributed by Linda Blaylock of CKD Culinary Consulting, Prof. Cook, Kidney Health Coach

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: ¼ slice




16 g

Saturated Fat

7 g

Trans Fat

<1 g


164 mg


21 g


3 g


2 g


9 g


328 mg


106 mg


167 mg


241 mg