1 ea. Bob’s Red Mill Gluten Free Pizza crust
4 ea. Whole eggs
10 ea. Egg whites
1 tsp. each salt and pepper
3 Tbsp. fresh Basil, sliced
1 ea. Poblano pepper, sliced and sautéed in 1 tsp. coconut oil
¾ cup Low fat cheddar cheese
Method of Preparation:
1. Pre-heat oven to 425 degrees. Prepare pizza crust according to package instructions.
2. In a glass mixing bowl, combine whole eggs and egg whites. Add seasonings into egg mixture and set aside.
3. In a large sauté pan over medium high heat, allow coconut oil to heat for about 40 seconds or until fragrant. Add in sliced poblano pepper and cook until peppers are fragrant, about 4 minutes. Set aside. In the same pan, heat another 1 tsp. coconut oil and scramble eggs until cooked through, about 3- 4 minutes.
4. Top the pizza crust with cooked eggs and poblano peppers and basil. Sprinkle cheese over pizza and place in the oven for about 4 minutes until cheese is melted. Slice into 4 portions and serve hot.
About the Author
“Johnathan is a Culinary Nutritionist and professional Chef. With 10 years spent preparing gourmet cuisine across the United States, his passion for cooking and experience as a food professional allows him to create budget friendly fitness gourmet meals anyone can make. As a nutritionist, he helps others lead healthier lifestyles by integrating fitness habits into their daily routine. Johnathan’s firsthand knowledge having overcome obesity by losing 170 pounds enables him to offer his clients flexible and effective weight loss solutions.
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