Huevos Rancheros Breakfast Pizza

[ Prep Time: 25 Minutes | Start to Finish: 30 Minutes | 1 pizza (6 slices) ]

• Crust
• 1 cup Bisquick Gluten Free mix
• ½ cup cornmeal
• ½ cup water
• 2 eggs, beaten
• 1 cup shredded Monterey Jack cheese (4 oz)
• Topping
• ½ lb gluten-free bulk chorizo sausage or spicy Italian pork sausage
• 6 eggs, beaten
• 1 cup salsa
• ½ cup gluten-free shredded Monterey Jack cheese (2 oz)
• 2 tablespoons chopped fresh cilantro leaves

1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray (without flour).

2. In medium bowl, stir Bisquick mix, cornmeal, water and 2 eggs. Add 1 cup cheese; stir until blended. Spread in pan. Bake 15 minutes or until set.

3. Meanwhile, in 10-inch nonstick skillet, cook chorizo over medium-high heat, stirring frequently, until thoroughly cooked. Remove from skillet to small bowl; set aside. Wipe out skillet with paper towel. Add 6 eggs to skillet; cook over medium-low heat until almost set (eggs will still be moist). Gently stir chorizo into eggs.

4. Spread ½ cup of the salsa over warm crust. Spoon egg mixture over crust, covering completely. Sprinkle with ½ cup cheese. Bake 5 minutes or until cheese is melted. Sprinkle with cilantro. Serve with remaining ½ cup salsa.

1 Slice: Calories 430; Total Fat 24g (Saturated Fat 10g; Trans Fat 0g); Cholesterol 325mg; Sodium 950mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 22g Exchanges: 2 Starch, 2½ Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2

Chorizo is a spicy pork sausage containing Mexican seasonings such as chili powder and cumin. If you are unable to find it, any other gluten-free spicy pork sausage would make a good substitute.

This pizza is terrific served with sour cream and guacamole. Be sure to check the labels of both products to ensure they’re gluten free.