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Gluten-Free Mexican Breakfast Pizza
Crispy on the bottom and loaded with fluffy scrambled eggs, this gluten-free breakfast pizza brings your favorite morning flavors into one sliceable dish. A boxed crust mix keeps the prep work incredibly light, so you aren't stuck in the kitchen all morning. Tangy salsa and melted Monterey Jack cheese tie everything together for a savory bite that hits the spot. It's a fantastic weekend brunch option that easily doubles as a fun, unexpected dinner.
Ingredients
- 1 box Betty Crocker Gluten Free pizza crust mix
- 3 teaspoons canola oil
- 4 eggs, beaten
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese (4 oz)
Instructions
- 1Preheat the oven to 425°F. Coat a 12-inch pizza pan with cooking spray or shortening.
- 2Prepare the pizza crust dough according to the package directions. Transfer the dough to the prepared pan and press it evenly to the edges. Coating your hands with 1 teaspoon of canola oil prevents the dough from sticking to your fingers.
- 3Brush the top of the pressed dough with the remaining 2 teaspoons of canola oil. Bake for 10 to 14 minutes, or until the edges just begin to brown.
- 4While the crust bakes, scramble the 4 eggs in a nonstick skillet over medium heat, stirring frequently until cooked through.
- 5Spread 1/2 cup of salsa evenly over the partially baked pizza crust. Distribute the scrambled eggs over the salsa layer to cover the crust completely, then sprinkle the shredded Monterey Jack cheese on top.
- 6Return the pizza to the oven and bake for another 8 to 10 minutes until the crust turns deep golden brown and the cheese melts. Garnish with chopped cilantro and serve with the remaining 1/2 cup of salsa.
Notes
- Protein boost: Stir 1/2 pound of cooked chorizo or 1 cup of diced cooked chicken into the scrambled eggs when they're almost set.
- Cheese swap: Freshly shredded Manchego makes an excellent, slightly nutty substitute for the Monterey Jack.
- Garnish: Top the finished pizza with fresh chopped cilantro for a bright, herbal finish.