1 small handful fresh spinach
2 T milk
1/2 red bell pepper, cut into thin strips
1 gluten-free pizza crust (We used Udi’s)
3 ounces grated cheddar cheese
Preheat oven to 375 degrees. In a small frying pan, heat the olive oil, then add the spinach and saute over medium heat until wilted. In a small bowl, mix the eggs and milk. Pour the egg-milk mixture into the frying pan with the spinach and scramble the eggs, gently stirring them until they are evenly cooked through but not browned. Distribute the eggs evenly over the pizza crust. Return the pan to the stove and add the red pepper strips. Saute, stirring quickly, until the peppers are just barely soft, about 2 minutes. Arrange the peppers in a star design on the pizza. Sprinkle the pizza with cheese. Bake for 7 to 10 minutes, or until cheese is melted and bubbly. Serves 4.