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Farmers Market Breakfast Pizza

This Farmers Market Breakfast Pizza is full of late-summer vegetables, topped with an egg, and baked to a golden perfection.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast/Lunch
Servings: 2 -3
Author: Kaylee Pauley


  • 1/2 pizza dough of choice
  • 1/2 cup homemade pizza sauce recipe below
  • 1/2 cup chopped kale
  • 1/3 cup sliced onions
  • 1/2 medium zucchini thinly sliced
  • 1/2 medium yellow squash thinly sliced
  • 1/2 cup shredded mozzarella cheese
  • 3 eggs
  • Pizza Sauce:
  • 1 tbsp coconut oil
  • 3 garlic cloves minced
  • 1 cup sweet onions finely chopped
  • 1/4 cup water
  • 3 cups chopped organic cherry tomatoes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sugar
  • 1 tbsp dried parsley
  • 1 tsp dried basil
  • 8-10 fresh basil leaves finely chopped


  • For the sauce: Add coconut oil, minced garlic, and sweet onions to sauce pan and cook over medium heat until onions are translucent, approx 5-6 minutes.
  • Add water, chopped tomatoes and all spices and herbs, then continue cooking another 2-3 minutes, reduce heat and simmer 5 more minutes, or until tomatoes have released their juices and cooked down.
  • Remove sauce pan from stove, allow to cool 2-3 minutes, then add to NutriBullet or food processor and process 8-10 seconds or until sauce reaches a thick, slightly chunky consistency.
  • For the Pizza: Preheat Oven to 400 degrees.
  • Spray pizza pan with coconut oil cooking spray, roll out pizza crust, and bake crust for 5 minutes.
  • Remove from the oven, add homemade sauce, veggies, and cheese, then top with three eggs, bake additional 5 minutes, then turn heat up to 425 and bake another 5-7 minutes or until the whites of the eggs are cooked through and the yoke is over medium.