Gluten-Free Egg Pizza

The toppings on this pizza serve as a vegetarian's protein delight with egg and mushroom beefing it up. It is also highly nutritional. Drizzle truffle oil for some decadence!

Method

1. Place gluten-free pizza base on a baking tray. With a spoon, coat it in tomato paste.

2. Evenly sprinkle grated mozzarella cheese.

3. Layer the sliced mushrooms, then the sliced zucchini on top.

4. Take the uncracked egg and use it to create a small, round empty space in the centre of the pizza so you can see a bit of the base again. Crack the egg onto this space, keeping it all intact.

5. Chop off the hard ends of the asparagus and lay them down, avoiding the egg in the centre.

6. Crumble soft goats cheese on top.

7. Bake in the oven on 180 degrees until the egg is lightly cooked and the base is not yet burnt.

Think you want to go gluten-free? Learn more at www.ctrlalteat.org

• Egg
• Gluten-Free
• Health
• Not Meat
• Pizza