Instead of using the Bisquick, cornmeal, water, and eggs to make the crust, we just used a regular homemade pizza crust. I'm sure any regular pizza crust will do. Our family loved this recipe.
Ingredients
1 cup Bisquick® Gluten Free mix
1/2 cup cornmeal
1/2 cup water
2 eggs, beaten (we used our own homemade recipe for the crust)
1 cup gluten free shredded Monterey Jack Cheese (4 oz) (we used cheddar jack)
1/2 lb gluten free chorizo or bulk spicy Italian pork sausage (we used regular Jimmy Dean pork sausage)
6 eggs, beaten
1 cup gluten free Old El Paso® Thick 'n Chunky salsa (any salsa should work)
1/2 cup gluten free shredded Monterey Jack Cheese (2 oz) (we used cheddar jack)
2 tablespoons chopped fresh cilantro (we didn't have any cilantro)
Directions
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray (without flour).
In medium bowl, stir Bisquick mix, cornmeal, water and 2 eggs. Add 1 cup cheese; stir until blended. Spread in pan. Bake 15 minutes or until set.
Meanwhile, in 10-inch nonstick skillet, cook chorizo over medium-high heat, stirring frequently, until fully cooked. Remove to small bowl; set aside. Wipe out skillet. Add 6 eggs to skillet; cook over medium-low heat until almost set (eggs will still be moist). Gently stir chorizo into eggs.
Spread 1/2 cup of the salsa over warm crust. Spoon egg mixture over crust, covering completely. Sprinkle with 1/2 cup cheese.
Bake 5 minutes or until cheese is melted. Sprinkle with cilantro. Serve with remaining 1/2 cup salsa.