Garden Veggie Breakfast Pizza

Breakfast pizza is one of those ideas that sounds fancy until you realise it is really just toast with ambition. This version uses a gluten free, lower carb wrap as the base, which gives you a crust that crisps at the edges while the middle stays soft under the toppings. It is a good reminder that you do not need a dough, a proving bowl or a free Saturday morning to have something that feels like a treat.

The mushrooms are the part I would not skip. Oyster mushrooms have a soft, slightly meaty texture and a mild, almost sweet flavour that holds up well in a hot oven. Chop them a little finer than you think you need to, so they cook through in the short bake time and do not turn rubbery. If you only have button mushrooms, they work too, though they release more water, so give them a spread out on the tray rather than a crowded pile.

A few small things make a real difference here. Use tomato passata or a spoonful of tomato paste rather than a wet sauce, because too much liquid will make the wrap go soggy before the cheese melts. Go easy on the salt until the end and taste as you go, since feta and olives already bring plenty of their own. Fresh basil goes on after the bake, so it stays bright instead of turning dark and limp in the heat.

Leftovers are not really a thing with this one, but if you make a few at once, you can keep the uncooked toppings in separate containers in the fridge for a day and assemble when you are ready. Reheat any baked leftover in an air fryer for a couple of minutes rather than the microwave, which tends to make the base chewy.

For a relaxed weekend plate, this sits nicely beside a bowl of Silky Poached Eggs with Wilted Spinach if you want more greens and a softer, runnier egg. If you are feeding someone who likes a heartier breakfast, a wedge of Golden Cauliflower Patties with Eggs on the side makes the table feel generous without much extra work. And if you are after something lighter for a quick lunch, a slice of Balsamic Mushroom Toast with Fried Egg pairs well with the same mushroom and spinach flavours.

A simple cucumber and radish salad with a squeeze of lemon also works well alongside. It adds crunch and a fresh contrast to the cheese and olives, and it takes two minutes to throw together while the pizza bakes.