Wednesday, March 25, 2015

Pizza Pain Perdu (GF)

It happens way more often than we want to admit. We go to some GF restaurant, pay an extra $4 for our pizza to be on a gluten free crust, and when served, we realize that we have just been served cardboard with a smattering of cheese and meat.

Not wanting to be wasteful, we bring that miserable excuse for pizza home, and try to feed it to our dog.  He snubs it.  We try to compost it, but even the worms won't touch it.

Never fear, you can stop using that leftover pizza for a doorstop and turn it into an easy, yummy breakfast. It's easy.  (Not fast, but definitely easy.)

Pizza Pain Perdu


For each serving, you will need:

2 small slices of leftover GF pizza
1 egg
Scant 1/2 cup goat milk or unsweetened milk alternative
dash of salt or smoked salt
dash of pepper
pinch or two of Italian herb blend (Penzey's Frozen Pizza seasoning is perfect)



  1. Lightly oil or spray a 3-cup rectangular Pyrex dish.
  2. Place pizza slices in dish, alternating directions.
  3. Mix remaining ingredients in a small bowl. Pour over the pizza and let set for about 15 to 30 minutes.
  4. Bake at 350 for about 25 to 30 minutes, until all is baked through.
Alternating pizzza slices in a Pyrex dish

Savory custard mixture: Egg, goat milk, seasonings

Pizza soaking in the custard mixture

The finished product

Close-up of the finished product: No more cardboard

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