Gluten-Free Breakfast Pizza

Recipes

10-Minute Breakfast Pizza

makes 2 servings | 2 slices per serving

INGREDIENTS:

• Udi’s gluten-free pizza crust (for lower carb, use a cauliflower crust like @ caulipower)
• 2-3 TB Shallot + Chive Boursin cheese, spread over the crust
• 1 1/2 cups or enough to cover shredded mozzarella on top
• 1 cup cherry tomatoes, halved
• 1 large garlic clove, minced
• large handful of shredded Lacinato kale
• 2 eggs, I love @ Vital Farms pasture-raised eggs
• Sea salt + red pepper flakes, to top

TO MAKE:

1. Preheat the oven to 375 degrees F.
2. Spread the cheese over the crust + top with mozzarella. Bake for 5-7 minutes.
3. Meanwhile, lightly saute the garlic for 30 seconds with a bit of olive oil. Add in the tomatoes and saute until tender- roughly 5 minutes. Toss in the kale for 30 seconds to simply wilt. Remove from the heat.
4. While that is cooking, prep the eggs.
5. Top the pizza with the tomato mix + 2 eggs. Cut into 4 slices, 2 slices and 1 egg per serving.

SEE THE PHOTOS FOR THE STEPS + PRODUCTS BELOW!

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