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Ingredients:

1. 3 or 4 eggs, lighted whipped with a fork
2. Several ounces of pizza sauce or tomato sauce
3. Grated brick cheese
4. Parmesan or Romano shaker cheese
5. Various spices (garlic salt, oregano flakes, sliced pepperoni, etc.)

Method:

In a deep bowl, lightly whip the eggs with a fork. You want the yolks broke but not homogeneously blended. A good yellow-to-white marbling of the eggs is ideal.

Pour this mixture into a buttered frying pan under LOW heat. Do not allow this ‘crust’ to bubble up and don’t stir. You want this to congeal into a fairly ridged crust.

Carefully slide this crust onto a perforated pizza browning pan (pictured beneath the finished pizza pie) and you may either add the tomato sauce topping now, or insert this crust into the oven for a minute or two to brown the upper crust first, for a stiffer crust and then add the sauce.

Sprinkle with garlic powder or garlic salt and oregano, other spices if desired. Sliced pepperoni would be good too.

Next, add grated shaker-type cheese such as, Romano or Parmesan to taste.

Optional Pizza Toppings

You can add additional topping such as pepperoni, chopped green or red bell peppers for extra Vitamin-C benefits, and finely chopped onions too.

Return to oven for several more minutes until the top cheese is melted, starting to bubble and slightly brown.

Allow to cool for several minutes to firm-up, cut and serve. The crust will be slightly softer than normal flour-based crust, that is normal. Adding a tablespoonful of dried bread crumbs to the eggs as you beat them can help stiffen the baked crust if you are not concerned about the wheat/bread product in your diet.

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A high-protein mini-meal that is free of wheat for those whom have difficulty digesting bread and other gluten-containing wheat products. It’s delicious!

Enjoy!