It can be tough for a bagels-and-lox lover to go gluten-free -- and that goes for pizza fans, too. So when the French Laundry's Thomas Keller and Lena Kwak launched their Cup4Cup flour mix -- which can be used, cup for cup, just like all-purpose flour -- there was a certain amount of gluten-sensitive dancing in the streets.

Now Kwak has a suggestion for pizza devotees and the bagels-and-lox crowd: smoked salmon breakfast pizza.

  • Poached eggs are perfect for a breakfast pizza. In a large pot, bring 2 quarts water and 1 tablespoon white vinegar to a boil. Crack an egg into a small bowl. "Using a spoon, quickly stir the water in one direction to create a whirlpool," Kwak says. Pour the egg into the water, with the bowl as close to the water as you can. Cook 5 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate.

  • Pickled red onions pack flavor without the sharpness of their unpickled brethren. Mix 1 cup water with ½ cup cider vinegar, 1 tablespoon sugar and ½ tablespoon kosher salt, until the sugar and salt dissolve. Thinly slice a red onion, submerge it in the liquid and let steep for 1 hour. Refrigerate up to 2 weeks.

    Smoked Salmon Breakfast Pizza with Poached Eggs

    Gluten-free dough:

    1 bag Cup4Cup Pizza Crust Mix

    1 cup warm water

    1 egg

    Olive oil

    Salt

    Toppings:

    1/2 cup creme fraiche

    1/2 cup fontina cheese, shredded

    3 cups arugula

    1/2 cup Parmesan, shaved

    4 ounces smoked salmon, sliced thinly

    1/2 cup pickled red onion, julienne

    1/2 cup scallions, sliced thinly

    Salt and pepper, to taste

    To serve:

    6 eggs, poached

    Lemon wedges

    1. Preheat oven to 500 degrees.

    2. Make the dough, following package directions. Season with salt. Bake the crust for 12 to 15 minutes, or until golden brown.

    3. Spread creme fraiche over the prebaked crust. Sprinkle with fontina. Return the crust to the oven to melt the cheese, 1 to 2 minutes.

    4. Top the pizza with arugula. Scatter with Parmesan, salmon, pickled red onions and scallions. Lastly, top the pizza with the poached eggs. Season with salt and pepper. Slice and squeeze a lemon wedge over each piece and serve.

    -- Lena Kwak, www.Cup4Cup.com