For homemade pizza sauce, finely chop the Sweet Onion (1 cup), and mince the Garlic (3 clove). To a large sauce pan over medium heat, add the Coconut Oil (1 tablespoon), garlic and onions. Cook until onions are translucent, about 5 to 6 minutes.
Add Water (1/4 cup), chopped Cherry Tomato (3 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), Granulated Sugar (1 teaspoon), Dried Parsley (1 tablespoon), Dried Basil (1 teaspoon), finely chopped Fresh Basil Leaf (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 (to taste), 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 Egg (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.