A breakfast pizza recipe you can make for any meal! Homemade Socca pizza crust made from just 3 ingredients; sliced pineapple, uncured bacon, egg, onion, and creamy meltable artisan cheese! A breakfast pizza that’s quick to make, grain free, and deliciously nutritious. You’ll be hooked!


  • For the Socca Crust:
  • 1 1/4 cup chickpea flour/garbanzo bean flour (they are the same)
  • 1 1/4 cup cold water
  • 1/4 tsp sea salt and pepper each (to taste)
  • 2 tbsp olive or avocado oil (1 tbsp for heating pan)
  • 1 tsp minced garlic (2 cloves)
  • 1 tsp of herbed seasoning of choice (optional). You can also use garlic or onion powder here.
  • 10 to 12 inch Pan to heat in oven (cast iron works great. See notes for size)
  • Toppings for the Breakfast Pizza:
  • 1/3 cup tomato sauce (or tomato paste if you want a thicker sauce)
  • 1/4 tsp minced garlic
  • handful of spinach leafs
  • 4 thin slices of pineapple
  • 1/4 cup sliced or chopped shallot or red onion
  • Optional uncured Canadian bacon or ham (1 ounce thin sliced)
  • 1 ounces of sliced artisan cheese (We used Emmi Kaltbach Le Crémeux cheese)
  • 0.5 ounces of shaved or grated cheese
  • sliced bell pepper
  • salt and pepper to taste
  • Fresh Cilantro to garnish
  • Crushed red pepper flakes to top
  • optional hot sauce or Sriracha to top each slice


  1. First prepare your socca crust. Mix your chickpea flour, 2 tbsp olive oil, water, and herbs/seasoning together. Whisk until smooth. It’s best to let it sit for 15-20 minutes at room temperature.
  2. While the batter is sitting, preheat oven to broil. Place your oven safe pan in the oven to heat for 10 minutes. I used a 10 in cast iron skillet.
  3. While the pan is preheating, chop/slice your onion, pineapple, and bell pepper. Set aside.
  4. Remove pan with gloves after 10 minutes. Add 1 tbsp of oil to the pan and swirl it around to coat pan. Gently pour in your chickpea/socca batter. Tilt pan so the batter fills and is even. (see notes on pan size)
  5. Turn oven down to 425F and place pan back in oven for 5- 8 minutes or so. Just until the batter is set. If you are using a bigger pan, the pizza will be thinner and will probably make faster. So check at 5 minutes. Remove from oven.
  6. Spread the tomato sauce and garlic on top. Then add your spinach, pineapple, onion, and optional bacon. Add just a few slices of bell pepper but keep a handful aside. You will need the extra to keep the egg in place.
  7. Place 1 ounce of your cheese slices around the top of the other ingredients. Leave a small space in the center of the pizza for the egg.
  8. Now place the rest of your bell pepper slices around that center whole. You can see my picture for an example.
  9. Carefully crack an egg and place it in the “nest” of the bell pepper and cheese. Right in the center of the pizza. There may be some egg white that escapes, but that’s okay. Add 1/2 ounce of shredded cheese on top. Gently Place the pizza back in oven for 10-15 minutes until cheese is melted and the egg is set. Check at 10 minutes just to be safe.
  10. Remove from the oven. You should be able to slide the pizza crust onto a stone or heat safe surface.
  11. Add fresh cilantro and red pepper flakes. Salt and pepper to taste.
  12. Drizzle a little hot sauce or Sriracha on top! Slice and serve.

recipe adapted >>>>>  here