Bacon and Egg Breakfast Pizza

Creating a bacon and egg breakfast pizza that’s both delicious and FODMAP friendly might sound complicated, but it’s surprisingly straightforward. This homemade breakfast pizza recipe combines crispy gluten free pizza dough, perfectly cooked eggs, and savoury bacon into a satisfying meal that won’t trigger IBS symptoms. You’ll need about 40 minutes from start to finish, making it ideal for a relaxed weekend breakfast or meal prep for the week ahead.

This guide is suitable for beginners with basic cooking skills. You’ll need access to an oven, a baking sheet, and simple kitchen tools you probably already own. The recipe uses FODMAP safe ingredients that are easy to find in most supermarkets, and we’ll walk you through each step to ensure your breakfast pizza turns out crispy, flavourful, and gentle on your digestive system.

jump to the recipe

Why breakfast pizza works for FODMAP diets

Breakfast pizza adapts beautifully to low FODMAP requirements because you control every ingredient that goes onto the base. Traditional pizza often contains high FODMAP elements like wheat flour, garlic, and certain cheeses, but this recipe sidesteps those triggers entirely. By using gluten free dough and carefully selected toppings, you get all the satisfaction of pizza without the digestive discomfort.

The combination of protein from eggs and bacon helps stabilise blood sugar levels throughout the morning. This matters for people with IBS because steady energy levels can help reduce stress on your digestive system. The meal provides substantial nutrition without relying on high FODMAP ingredients like onions or wheat that commonly appear in breakfast dishes.

This breakfast pizza recipe offers flexibility that’s particularly valuable when following elimination phases of the FODMAP diet. You can easily swap toppings based on what you’ve successfully reintroduced, making it a meal that grows with your dietary journey. The crispy base provides textural satisfaction that many people miss when first adopting a low FODMAP lifestyle.

Gather your low FODMAP ingredients and tools

For the pizza base, you’ll need one portion of gluten free pizza dough (about 250g). Look for pre-made options made with rice flour or make your own using a certified gluten free flour blend. Check ingredient labels carefully to avoid hidden FODMAP ingredients like inulin or wheat starch.

Select bacon without added garlic or onion powder. Plain smoked bacon or back bacon works perfectly. You’ll need 4-6 rashers depending on their size. For the eggs, use 2-3 large eggs depending on how many servings you’re making. If you want cheese, choose a lactose free hard cheese like aged cheddar or mozzarella, using about 50g grated.

Optional FODMAP friendly toppings include cherry tomatoes (maximum 5 per serving), fresh spinach leaves, chives, or a sprinkle of dried oregano. Keep a small bowl of olive oil handy for brushing the dough.

Essential kitchen tools include a baking sheet or pizza tray, baking paper, a rolling pin (or clean wine bottle), a pastry brush, and a frying pan for the bacon. You’ll also need oven gloves and a pizza cutter or sharp knife for serving.

Temperature and timing preparation

Preheat your oven to 220°C (200°C fan). This high temperature is crucial for achieving a crispy base that holds the toppings without becoming soggy. If your oven runs cool, increase the temperature by 10°C. Position your oven rack in the middle to ensure even cooking.

Prepare the pizza base and pre-bake

Line your baking sheet with baking paper to prevent sticking. Gluten free dough can be more delicate than wheat dough, so this step makes removal much easier after baking.

Place your gluten free dough on a lightly floured surface (use gluten free flour). Roll it out to roughly 25cm diameter for a personal pizza or 30cm for sharing. Gluten free dough doesn’t stretch like traditional pizza dough, so rolling works better than hand stretching. Aim for about 5mm thickness. Thinner dough gets crispier, but too thin and it might crack when you transfer it.

Carefully lift the rolled dough onto your prepared baking sheet. If it tears slightly, press it back together with your fingers. Brush the surface lightly with olive oil, leaving a 2cm border around the edge. This oil creates a barrier that helps prevent sogginess when you add the toppings.

Place the dough in your preheated oven for 8 minutes. You’re looking for it to firm up and just start turning golden at the edges. It shouldn’t be fully cooked yet. This pre-baking step is essential for gluten free breakfast pizza because it sets the structure before you add moist toppings like eggs.

Remove the base from the oven and let it cool for 2 minutes whilst you prepare the toppings. Success check: the base should feel firm when you gently press the centre, not doughy or wet.

Cook bacon and assemble pizza toppings

Whilst your base pre-bakes, cook the bacon in a frying pan over medium heat. You want it cooked through but not completely crispy yet, as it will continue cooking on the pizza. This takes about 4-5 minutes, turning once. Pat the cooked bacon with kitchen paper to remove excess grease, then cut into bite-sized pieces.

Arrange the bacon pieces evenly across your pre-baked pizza base, staying within that border you left around the edge. If you’re using cheese, sprinkle it over the bacon now. Lactose free cheese melts best when it’s at room temperature, so take it out of the fridge whilst the base pre-bakes.

Create small wells in the toppings where you’ll crack the eggs. Space them evenly so each slice gets some egg. Crack each egg carefully into a small bowl first, then pour it into its designated spot on the pizza. This two-step method prevents shells from ending up on your breakfast pizza and gives you control over placement.

If you’re adding vegetables like spinach or halved cherry tomatoes, tuck them around the eggs now. Spinach wilts down significantly, so don’t worry if it looks like too much. Season everything lightly with salt and pepper.

Positioning for even cooking

Make sure your toppings are distributed evenly across the pizza. Heavy spots in one area can make the base soggy, whilst bare patches might burn. The eggs should sit in their wells without running to the edges, which would make them difficult to cut later.

Bake and finish your breakfast pizza

Return your assembled pizza to the oven. Bake for 10-12 minutes, watching carefully towards the end. You’re aiming for egg whites that are completely set and opaque, with yolks that are still slightly runny (or firm, if you prefer). The bacon should be crispy at the edges, and any cheese should be melted and bubbling.

Visual cues for doneness: the crust edges will be golden brown, the egg whites will have no translucent areas, and you might see light browning on the cheese. If the edges brown too quickly but the eggs aren’t set, reduce your oven temperature by 10°C next time.

Remove the pizza from the oven using oven gloves. Let it rest on the baking sheet for 2-3 minutes. This brief wait allows the eggs to finish setting with residual heat and makes slicing much cleaner. The base will also crisp up slightly more as it cools.

Finish with a sprinkle of fresh chives or a pinch of dried herbs if you like. A light drizzle of garlic-infused oil (the oil is low FODMAP even though garlic isn’t) adds flavour without triggering symptoms. Cut into slices using a pizza cutter or sharp knife, wiping the blade between cuts for neat portions.

Customise with FODMAP-safe variations

Transform this easy breakfast pizza by swapping bacon for other proteins. Cooked chicken breast, turkey bacon, or tinned tuna (drained well) all work brilliantly. Keep portions to about 80g of protein per pizza to maintain balance.

Vegetable variations include red peppers, courgette ribbons, or rocket added after baking. Stick to FODMAP safe serving sizes: half a red pepper, one small courgette, or a handful of rocket per pizza. Roasted vegetables add extra flavour but need cooking separately before adding to avoid releasing too much moisture onto the base.

For dairy free versions, skip the cheese entirely or use a dairy free alternative. Many people find the bacon and eggs provide enough richness without cheese. If you do use dairy free cheese, choose one specifically designed for melting, as some varieties don’t perform well in high heat.

Meal prep and storage strategies

Pre-bake multiple pizza bases at once and freeze them separated by baking paper. They’ll keep for up to three months. When you want breakfast pizza, top a frozen base and add 5 minutes to the final baking time.

Cooked breakfast pizza keeps in the fridge for up to two days in an airtight container. Reheat individual slices in a hot oven (200°C) for 5-7 minutes rather than using a microwave, which makes the base soggy. The eggs will be fully cooked through after reheating, so this works best if you prefer firmer yolks.

You can prepare toppings the night before. Cook and chop the bacon, grate the cheese, and wash your vegetables. Store everything separately in the fridge. In the morning, you’ll only need to roll the dough and assemble, cutting your active cooking time in half.

For flavour variations, try different herb combinations. Basil and oregano give an Italian feel, whilst thyme and rosemary create a more British breakfast vibe. Fresh herbs added after baking taste brighter than dried herbs cooked into the pizza.

This bacon and egg breakfast pizza proves that following a low FODMAP diet doesn’t mean sacrificing the foods you love. You’ve learned how to create a crispy gluten free base, layer FODMAP friendly toppings, and bake everything to perfection. The techniques you’ve practised here work for countless other pizza variations, giving you a foundation for experimenting with different combinations as you progress through your FODMAP journey. Whether you’re making this for a special weekend breakfast or prepping bases for quick weekday meals, you now have a reliable recipe that delivers both flavour and digestive comfort.