Spring Pizza with Bacon
Updated Oct 17, 2025, Published Feb 23, 2023
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A Fresh Twist on Pizza Night
When spring arrives, fresh ingredients finally take center stage. This Spring Pizza with Bacon captures the season beautifully. It combines crisp bacon, juicy tomatoes, and fragrant basil on a perfectly baked gluten-free crust. Each bite tastes light yet satisfying.
This pizza proves that gluten-free eating doesn’t mean giving up flavor. With its colorful toppings and rich textures, it’s perfect for brunches, picnics, or even an elegant dinner at home. Best of all, it’s easy to make and fun to customize with your favorite seasonal veggies.
Table of Contents
Why You’ll Love This Recipe
You’ll love this Spring Pizza with Bacon because it’s both indulgent and refreshing. The bacon adds a salty, smoky note, while tomatoes and basil bring brightness. The balance keeps it from feeling heavy.
Additionally, the gluten-free crust holds up beautifully. It stays crisp on the edges yet tender inside. Plus, adding eggs gives the pizza an elevated, restaurant-style finish. Whether you serve it to guests or enjoy it on a cozy night in, it’s bound to impress.
What You’ll Need
Here’s what you’ll need to bring this vibrant pizza to life:
- Gluten-free all-purpose flour – the base for a light, crisp crust.
- Active dry yeast – to create that perfect rise.
- Granulated sugar – helps activate the yeast.
- Warm water – key for dough hydration and yeast activation.
- Extra-virgin olive oil – for flavor and moisture.
- Fine sea salt – balances the dough.
- Tomato sauce or passata – adds rich, savory depth.
- Fresh mozzarella cheese – melts into creamy perfection.
- Cherry tomatoes, halved – add sweetness and color.
- Bacon, diced – brings that satisfying crunch.
- Onion, finely chopped – adds a mild bite.
- Eggs – quail or chicken eggs for extra richness.
- Fresh basil leaves – for that unmistakable spring aroma.
Tips for Success
- Preheat your oven for a crisp crust and evenly melted toppings.
- Proof the yeast properly so your dough rises light and airy.
- Use fresh ingredients—they make all the difference in flavor.
- Add eggs near the end of baking so they stay tender and glossy.
- Sprinkle basil last for the best color and freshness.
Perfect for Any Occasion
This pizza fits almost any occasion. Serve it for Sunday brunch, a family dinner, or even a light lunch. It also makes a great addition to spring gatherings or outdoor picnics. Because it’s so versatile, you can add asparagus, spinach, or mushrooms for even more seasonal flair.
Frequently Asked Questions
Can I make this pizza dairy-free?
Yes! Simply use dairy-free mozzarella or your favorite vegan cheese alternative. The flavors will still shine through beautifully.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough a day ahead, cover it tightly, and refrigerate. Let it come to room temperature before baking.
What if I don’t have quail eggs?
Regular chicken eggs work perfectly. You can even skip them if you prefer a simpler topping.
Can I use a store-bought gluten-free crust?
Yes, to save time. Just pre-bake it for a few minutes before adding toppings to keep it crisp.
How do I store leftovers?
Store cooled slices in an airtight container in the fridge for up to three days. Reheat in the oven or toaster oven for best results.
A Celebration of Fresh Flavor
With its crispy bacon, juicy tomatoes, and aromatic basil, this Spring Pizza with Bacon celebrates everything we love about seasonal eating. It’s fresh, colorful, and utterly satisfying.
Once you try it, this pizza will quickly become your go-to recipe for springtime meals. So roll out your dough, preheat that oven, and bring some sunshine to your table—one slice at a time.
Need more gluten-free pizza suggestions?
No problem:
Fig, Prosciutto & Arugula Pizza with Balsamic Drizzle
Gluten-Free Five-Minute Flatbreads
Spring Pizza with Bacon
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 1 cup warm water
- 3 cups gluten-free all-purpose flour, , plus more for dusting
- 3 tablespoons extra-virgin olive oil
- ⅓ teaspoon fine sea salt
- ½ cup tomato sauce or tomato passata
- 4 ounces fresh mozzarella cheese, , diced
- 10-15 cherry tomatoes, , halved
- 7 ounces fresh bacon, , cut in small cubes
- 1 onion, , peeled and diced
- 6 quail eggs
- 1 handful fresh basil leaves
Instructions
- In a bowl, combine yeast, sugar, and warm water. Cover and set aside in a warm place for 5 minutes to activate the yeast. Add 2 tablespoons of the flour. Stir with a wooden spoon, and set aside for 20 minutes. Combine with the rest of the flour, two tablespoons of olive oil and sea salt. Knead until all the ingredients are well combined.
- Preheat the oven to 425°F.
- Form the dough into a ball and let rise in a warm damp place for about 30 minutes. When the dough has doubled in size, roll it out and place it on a baking sheet covered with parchment paper. Spread tomato sauce over the surface. Sprinkle with diced mozzarella, cherry tomatoes and the chopped bacon. Bake in a preheated oven for about 20 minutes. Add onion slices and crack in quail eggs over the top, if using. Bake for 5 to 10 minutes more, until eggs are set.
- Remove from the oven, drizzle with the remaining tablespoon of olive oil and sprinkle with fresh basil. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
