Farmers Market Breakfast Pizza

For homemade pizza sauce, finely chop the Sweet Onion (1 cup), 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 (3 cups), 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 (1/2 cup), sliced Onion (1/2 cup), zucchini, squash, and Shredded Mozzarella Cheese (1/2 cup), then top with the Eggland's Best Classic 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!