Quick and Easy Egg Pizza

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Being gluten free has one major disadvantage… Pizza.

I have a great recipe for a gluten free pizza crust, but Brendan (for some insane reason) likes my Egg Pizza better!  And I have to admit… it’s a whole lot faster and easier to make.

Today, I’m sharing it with you.  Hooray!

First, scramble 8-10 eggs in a bowl.  Then pour them onto a greased cookie sheet or pizza pan that has a lip to keep the eggs in check.

If I use my large cookie sheet, I have to use about 12 eggs. You might have to play with it to see how many eggs your pan needs. And if you want a thicker crust, you will need more eggs as well.

Then pop the pan in a preheated 350 degree oven and bake for 8-10 minutes.  But watch it the first time you bake it to make sure of the time.  You want it to come out completely cooked and just a little puffy.

Then spread marinara sauce, cheese and your toppings on the egg crust and bake until everything is melty and gooey.  It usually takes mine between 8-10 minutes to achieve this delicious state.

When it’s ready, let it sit for 2-3 minutes to cool down so no one burns their mouth and wails in pain.

Once it’s cooled a little, slice into pieces and serve.

I love to use bacon bits, but I’ve used pepperoni and onions with equally great success.  I could see basil and mozzarella slices being a huge hit.  YUM.

Have you ever had egg pizza?  Would your family go for this?