Ingredients:

• 1 box Betty Crocker® Gluten Free pizza crust mix
• Egg, oil and water called for on pizza crust mix box
• 3 teaspoons canola oil
• 4 eggs, beaten
• 1 cup gluten-free salsa
• 1cup shredded gluten-free Monterey Jack cheese (4 oz)
• Chopped fresh cilantro, if desired

Directions:

• Heat oven to 425°.
• Grease 12-inch pizza pan with cooking spray or shortening.
•  Make pizza crust dough as directed on box. Place dough on pan. Press evenly to edge of pan, using 1 teaspoon of the canola oil in your hands. Brush remaining 2 teaspoons canola oil on top of dough.
•  Bake 10 to 14 minutes or until edge begins to brown.
• Meanwhile, in 10-inch nonstick skillet, scramble 4 eggs over medium-high heat, stirring frequently.
• Spread 1/2 cup of the salsa over partially baked crust.
• Spoon scrambled eggs over salsa, covering crust completely.
• Sprinkle with cheese.
• Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted.
• Sprinkle with cilantro.
• Serve with remaining 1/2 cup salsa.