This cannabis infused breakfast pizza is the ultimate stoner’s morning munchie. Built upside-down in a pan using a tortilla as the crust, it’s lighter than regular pizza and comes together in about 15 minutes. The infusion method is a simple infused chili oil drizzle on top after cooking — so you control exactly how strong it hits. Fordee tested this the night before filming and made it too strong. He needed a nap. You’ve been warned.
Ingredients for the Cannabis Infused Breakfast Pizza
- 3 eggs — beaten with chili powder, parsley, salt, and pepper
- 1 large tortilla — roughly the size of your pan (this is your crust)
- Shredded mozzarella cheese — be generous
- Mushrooms — sliced
- Onion — sliced or diced
- Small peppers or bell peppers — sliced
- Minced garlic — about 1 teaspoon
- Tomato slices — for the base layer (the “pretty side”)
- Salt, pepper, chili powder, parsley — to season the eggs
- Infused chili oil — drizzled on top after flipping to infuse and add heat
- Hot sauce (optional) — Cholula, Valentina, or your favorite
Breakfast Pizza With Tortilla and Eggs: The Upside-Down Method
The key to this breakfast pizza with tortilla and eggs is the upside-down build — everything you want on top when you eat it goes in the pan first, then the tortilla goes on last. Here’s the full method:
- Oil and heat the pan: Set stove to medium-high. Oil the pan lightly (don’t use cannabis oil here — it cooks too long and the THC will degrade).
- Sauté the veggies: Add onions, peppers, and minced garlic first. Season with a little salt and pepper. Stir to get them going without fully softening — keep them al dente. Add mushrooms shortly after.
- Add tomato slices: Push the veggies aside and place tomato slices directly on the pan. These are the “pretty side” — they’ll be visible on top when you flip.
- Generous cheese layer: Cover everything with shredded mozzarella. Some of it will crisp up where it touches the pan — that’s exactly what you want.
- Pour the egg mixture: Evenly pour the seasoned beaten eggs over everything.
- Place the tortilla on top: Lay the tortilla over everything, cover with a lid, and cook 1–2 minutes.
- Flip: Loosen the edges with a spatula. Place a plate face-down over the pan, then flip in one confident motion. Slide the pizza back into the pan for one more minute to cook the tortilla side.
- Finish and plate: Slide onto a plate. Add a little more cheese on top, season, and now drizzle your infused chili oil and hot sauce.
Infused Chili Oil Pizza Drizzle: The Infusion Method
The infused chili oil pizza drizzle is how you control the potency of this stoner breakfast pizza. Instead of adding cannabis during cooking (high heat degrades THC), you simply drizzle infused chili oil on top after the pizza is plated. A small drizzle = mild dose. A generous pour = you might need a nap. Fordee learned this the hard way. Infused olive oil or infused sunflower oil also work if you don’t have infused chili oil.
Stoner Breakfast Pizza Recipe: Tips and Variations
This stoner breakfast pizza recipe is completely customizable. Here are some tips:
- Use a good nonstick pan — the flip is much easier. If your pan is sticky, loosen all edges thoroughly before flipping.
- The prettier the arrangement before the flip, the better it looks after — place tomato slices carefully since they’ll be the “face” of the pizza.
- Toppings are flexible: No mushrooms? Use zucchini, spinach, or whatever’s in the fridge. No mozzarella? Try cheddar or whatever cheese you have.
- Skip the infusion for a regular (non-cannabis) breakfast pizza anytime — this recipe works great without it too.
- Spice options: Cholula, Valentina, Tapatio all work well. Tabasco is a personal no from Fordee.
Tortilla Egg Breakfast Pizza Recipe: Why It Works
This tortilla egg breakfast pizza recipe is brilliant in its simplicity. The tortilla creates a thin, crisp crust without any dough prep or yeast. The eggs act as a binder that holds the toppings together when you flip. The result is a thin, light breakfast pizza that’s much less heavy than a regular slice — perfect for mornings (especially medicated ones). It takes about 15 minutes start to finish and uses ingredients most people already have.
Frequently Asked Questions
Why can’t I add cannabis oil during cooking?
High heat (the kind you use for sautéing) can degrade THC, reducing potency significantly. That’s why the cannabis infused breakfast pizza method uses a post-cook drizzle of infused chili oil instead. The pizza is already off the heat when you add it, so the THC stays intact.
What if I don’t have infused chili oil?
Any infused oil works as a drizzle — infused olive oil, infused sunflower oil, or infused coconut oil all work. Infused chili oil is the flavor recommendation because chili and egg-based pizza pair beautifully, but any infused oil gets the job done.
Can I make this without flipping?
Yes. Instead of flipping, you can put the tortilla down first, add the toppings on top, and finish under a broiler for 2–3 minutes to melt the cheese. You won’t get the crispy cheese base, but it’s easier and still delicious.
How strong will the cannabis infused breakfast pizza be?
Completely up to you — the infused oil drizzle is added at the end, so you can dose conservatively. Start with a small drizzle and wait to feel it before adding more. Fordee’s test batch was way too strong. Don’t be like Fordee. Start low, go slow.
References
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