Veggie Breakfast Pizza

January 20, 2021

Author: Chef Belinda Jones

Serves 6 

Cook Time: 30 mins

Prep Time: 30 mins

Nutritional Information: Calories-170: Fat-2g: Protein-13g

 

Crust

1 pkg low-fat refrigerated biscuits 

1/4 cup whole wheat pastry flour

 nonfat cooking spray

 1 teaspoon dried basil leaves

 1 teaspoon dried parsley flakes

 

  1. Remove dough from the container and place it into a mixing bowl. Add basil and parsley, using hands, mix spices into the dough, combining dough to form a single ball. 2. Sprinkle a flat surface with flour, using a rolling pin, roll dough into a large rectangular shape. Enough to fit into a jelly-roll pan. 
  2. Spray the pan with cooking spray. Place dough in the pan, making sure it comes up the sides. 
  3. Bake for 15 minutes at 350℉. Remove from oven.

 

Filling

1 cup house salsa, drained 

1 cup sun-dried tomatoes, diced

1 large onion, chopped

1 small red bell pepper, chopped

1 cups sliced mushrooms 

3 cups eggs substitute

1/4 cup Mrs. Dash’s Garlic-n-herb

1/4 teaspoon black pepper

1 cup shredded fat-free mozzarella cheese

 

  1. In a large skillet over medium heat, cook salsa, tomatoes, onion, peppers, and mushrooms until they are a crispy-tender. 
  2. Combine eggs and seasonings in a separate bowl; then add to the pan. Cook and stir until eggs are set.
  3. Spoon salsa and egg mixture over crust; sprinkle with cheese. 
  4. Bake for 15 minutes at 350℉ or until cheese has melted and edges are golden brown.