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?
