Gluten-Free Mexican Breakfast Pizza

Gluten-Free Mexican Breakfast Pizza

Looking for a hearty Mexican breakfast? Then try this gluten-free pizza made with Pillsbury® Gluten Free refrigerated pizza crust dough.

Prep Time

25

Minutes

Total Time

35

Minutes

Makes

6

servings

1
container Pillsbury® Gluten Free refrigerated pizza crust dough
1/2
lb gluten-free chorizo or bulk spicy Italian pork sausage
4
eggs, beaten
1
cup gluten-free salsa
1
cup shredded Monterey Jack cheese (4 oz)
Chopped fresh cilantro, if desired
  1. Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
  2. Bake 12 to 14 minutes or until edge is beginning to brown.
  3. Meanwhile, in 10-inch nonstick skillet, cook and stir chorizo over medium-high heat until no longer pink. Drain; remove to small bowl. Wipe out skillet. Add eggs to skillet; cook over medium-low heat until almost set. Stir in chorizo. Spread 1/2 cup of the salsa over partially baked crust. Spoon egg mixture over salsa, covering crust completely. Sprinkle with cheese.
  4. Bake 8 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Sprinkle with cilantro. Serve with remaining 1/2 cup salsa.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Breakfast pizza also makes a great weeknight supper. Offer additional toppings, such as gluten-free sour cream, guacamole or chopped avocado to make it special!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 220),
  • Total Fat 25g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 175mg;
  • Sodium 970mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.