Betty Crocker Breakfast Pizza

Breakfast | 0 comments

Shared By: Betty Crocker®

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 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


  • 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.


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