Farmers Market Breakfast Pizza

For homemade pizza sauce, finely chop the Sweet Onions (140 g), and mince the Garlic (3 cloves). To a large sauce pan over medium heat, add the Coconut Oil (1 Tbsp), garlic and onions. Cook until onions are translucent, about 5 to 6 minutes.

Add Water (4 Tbsp), chopped Cherry Tomatoes (450 g), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Granulated Sugar (1 tsp), Dried Parsley (1 Tbsp), Dried Basil (1 tsp), finely chopped Fresh Basil Leaves (10), and continue cooking another 2 to 3 minutes.

Reduce heat and simmer 5 more minutes, or until tomatoes have released their juices and cooked down.

Remove sauce pan from stove, allow to cool 2 to 3 minutes, then add to NutriBullet or food processor and process 8 to 10 seconds or until sauce reaches a thick, slightly chunky consistency.

Preheat oven to 400 degrees F (200 degrees C).

Spray pizza pan with Coconut Oil Cooking Spray (as needed), roll out Pizza Dough (1/2), and bake crust for 5 minutes.

Thinly slice the Zucchini (1/2) and Yellow Squash (1/2).

Remove from the oven, add homemade sauce, chopped Kale (10 g), sliced Onions (75 g), zucchini, squash, and Shredded Mozzarella Cheese (45 g), then top with the Eggs (3). Bake an additional 5 minutes.

Turn heat up to 425 degrees F (220 degrees C), and bake 5 to 7 minutes or until the whites of the eggs are cooked through and the yoke is over medium.

Enjoy!