I’ve always looked forward to Mother’s Day. My mom is just awesome! She definitely deserves a break, and a holiday just to celebrate her. I mean, she has nine kids. She sacrifices EVERYTHING for her kids.
My mom really has taught me everything I know. Except for how to cook. She doesn’t enjoy cooking and was very excited when I loved being in the kitchen, because that meant that I could help with meal prep. She was a huge encouragement to me in the kitchen and I definitely wouldn’t be a food blogger now if she hadn’t helped me along the way.
When I was a kid I’d always try to make a special Mother’s Day brunch for my mom. At a young age I learned how to make pancakes, so I think a lot of years that is what she got. I remember coordinating with my younger sisters and setting our alarms for early in the morning.
We’d sneak down to the kitchen and would make my mom a yummy spread complete with a wild flower (aka a weed) in a drinking glass and then bring it to her in bed. Even though we’d serve her in bed, she’d always come out to the kitchen table to eat brunch with the rest of us. She’d say that she’d rather eat with us than alone in her bed. My mom is just the best!
One of my favorite brunch dishes is pizza. That might sound a little odd, but not once you take a bite of this gluten-free Southwest breakfast pizza. You can make it with either your favorite homemade gluten-free pizza crust, or your favorite store bought crust or dough. I used a recipe from one of my favorite gluten-free cookbooks. Instead of the traditional pizza toppings, I topped it the same way I’d fill my favorite breakfast burrito.
I started it with a poblano-cilantro pesto instead of pizza sauce. It is super easy to make! Just toss a roasted poblano pepper with cilantro, some olive oil, and a bit of lime juice into your food processor or blender. It has just a hint of mild spice and is packed with flavor!
I topped the pizza with some sautéed mushrooms, sliced tomato, and some soft scrambled eggs. And two different cheeses! I used Monterrey Jack because it melts so nicely. What is pizza without some ooey, gooey cheese? I also used Queso Fresco, which is a soft Mexican farmer’s cheese that I crumbled on top. It has a clean, slightly salty flavor and brings the pizza to the next level.
If you can’t find it, don’t worry. Just replace it with some more Monterrey Jack. The Queso Fresco is a nice touch, but the gluten-free southwest breakfast pizza recipe will work just as well without it.
I was super excited to use Dreamfarm’s Scizza to cut my gluten-free southwest breakfast pizza. I have always had a hard time keeping my toppings in place while I cut my pizza, they seem to move all over the place. Especially when I use lots of toppings or the toppings are soft like the scrambled eggs. I’ve never had a pizza cut so cleanly and the toppings all stayed perfectly in place.
Don’t forget to make some creamy guacamole to top and dip your pizza in. It is a cinch to make with Dreamfarm’s Smood! Just peel and pit an avocado, mash it with the Smood, and add some lime juice and a pinch of salt. The Smood makes the guacamole smooth and creamy while leaving just the right amount of texture. I have always had a hard time getting my guacamole just right. It has always been too chunky or too smooth and pasty. The Smood made it perfectly!
This is my third Mother’s Day since my oldest daughter made me a mom. Let me tell you, being a mom is a lot of hard work, but it is more than worth it. I love being able to share Mother’s Day with those that mean the most to me. If I’m lucky maybe someone will make me this gluten-free southwest breakfast pizza for me too!
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