M A K E S 6 S E R V I N G S ( 1 2 - I N C H P I Z Z A )
Few people consider pizza for breakfast. In fact, it's a great choice because it can be eaten on the run, if necessary, and it won't crumble or fall apart. And, you still get all the sausage-and-egg flavors of a typical breakfast.
1 (12-inch) homemade gluten-free Pizza Crust
¼ pound gluten-free pork sausage, such as Jennie-O or Hormel
2 tablespoons each diced red bell and green bell pepper
¾ cup shredded Cheddar cheese or cheese alternative, such as Vegan Gourmet
3 large eggs, beaten
1 tablespoon finely diced fresh onion or 1 teaspoon dried minced onion
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese or soy alternative, such as Soyco
1 Place a rack in the bottom position and another rack in the middle position of the oven. Preheat the oven to 425°F. Prepare the gluten-free Pizza Crust, making the edges high to contain the toppings. Bake 10 minutes on the bottom rack.
2 While the crust bakes, in a heavy skillet, cook the sausage and bell pepper over medium-high heat until the sausage is no longer pink. Sprinkle it evenly on the pizza crust. Sprinkle the cheese evenly on top.
3 In a medium bowl, whisk the eggs together with the onion, salt, pepper, and Parmesan cheese. Pour over the pizza crust and bake on the middle rack for another 20 to 25 minutes or until the eggs are set. Cut into wedges and serve immediately.