October is over and I don’t know about you but I am loving pumpkin in November more than ever!! I’m craving all the squashes in baked goods, soups, and PIZZA!!! Banza truly outdid themselves with their new pizza crust. Since I stick to a gluten-free diet (not by choice) I’m always looking for alternatives for breads, pastas, and of course pizzas.

I like to think of crust as a flatbread, to me a pizza is usually just sauce, cheese, and the usual toppings. When I think flatbread I get so much more creative with what I can top the crust with. If you’ve been following me on Instagram these past few months you’ve probably seen me gushing over my weekend pumpkin shakshuka – if you haven’t, then follow along @LifeEditNutrition. After winning a Banza giveaway I decided to host pizza night with a few of my close friends. The girls opted for the roasted veggie Banza Pizza and let me get creative with a plain crust. It was clear that my weekend breakfast was getting a makeover as pizza! The girls loved it! I’m obsessed and drooling as I’m typing up the recipe.

Ingredients

2 tbsp Otomot Essential Sauce
2 tbsp Trader Joe’s Harvest Salsa
2 tbsp pumpkin puree
3 whole eggs
1 Frozen Banza Plain Crust
Trader Joe’s Honey Goat Cheese
Chives

Instructions

Pre-heat oven to 400F.
Remove packaging from pizza crust and place crust on baking rack.
Combine Otomat sauce, harvest salsa and pumpkin puree then spread on your pizza crust.
With the sauce create three nest on the crust and crack an egg into each nest.
Crumble goat cheese, sprinkle chives and chili powder.
Bake for 12-14 minutes.
Slice and enjoy!