My family and I are big fans of homemade pizzas. They are simple enough to make, with a little prep work, don't take much time, and they feed a lot of people. A homemade pizza is a much healthier choice than the store-bought frozen pizzas loaded with salt, preservatives and sulfites. I like the idea of knowing what I'm eating and the source of my ingredients.

I made this breakfast pizza for a Young Living related gathering I hosted, and it was a big hit. I figured since so many liked it I would share how I made it.

The Einkorn crust is sort of a cross between regular and thin crust. Of course you can easily make it the thickness you like. It doesn't rise and get "bready", so the thickness you roll it to will be about the thickness it cooks. I like this einkorn crust because it has good flavor and it bakes and reheats well, without getting soggy. The crust recipe is from the Young Living Cookbook, "From Our Fields to Your Table". I got it with the Einkorn flour I purchased from Young Living.

I make this recipe below one-and-a-half times to get a big enough crust for a whole sheet pan to be 1/4 inch thick. So instead of 2 cups flour, I use 3 cups; 1 tbsp. yeast, I use 1 1/2 Tbsp, etc. Not necessary if you like a thin crust.

Einkorn Pizza Crust:  Preheat oven to 450° F.

You will need:

2 cups Gary's True Grit Einkorn flour

1 package quick-rise yeast (1 Tbsp)

3/4 tsp sea salt

1/2 cup very warm water

1 tsp Agave nectar (or honey)

Corn Meal for sprinkling

Mix: Flour, yeast, and salt in a bowl. Add Agave to the water and pour into the flour mixture. Knead in the bowl until it makes a soft ball. Add water if dough is too dry. Add flour if dough is too sticky.

I spray my sheet pan with Extra Virgin Olive Oil then sprinkle it with the corn meal. I have never had problems with the pizza sticking to the pan.

I flatten the dough out in my hands a bit, making it a rectangle before laying it in the pan to roll out. It rolls easier this way.

Roll the dough to the thickness you like, sprinkling a little flour to keep the dough from sticking to the roller. You're done.

I make a country gravy to spread on the dough. First melt 2 Tbsp butter in a saucepan. Then add 2 Tbsp all-purpose flour to make a paste (it's actually called a rue but I'm no chef, so paste it is). Let this get a little brown. Then pour in 1 cup of milk, whisking while you pour to avoid lumps. Stir until it thickens. Salt and pepper to taste. Spread the gravy over the crust.

I scrambled 6 or 8 eggs, seasoned with Young Living's JuvaPower™. I'm not one for measuring. I kinda just sprinkle it.  I'd say I used 1/2 tsp. Spread the seasoned scrambled eggs over the gravy on the crust.

I chopped up about 6 slices of cooked bacon, sprinkled that on the pizza.

I laid spinach leaves across the pizza.

Sprinkled about 2 cups of shredded Colby Jack Cheese to finish it off.

Bake about 20 minutes until the cheese is melty and delicious-looking. We like the cheese just a little brown and crispy on the edges.

Of course you can put all kinds of various toppings to your liking. This is just how I like to make it.

This pizza is also good cold. I hope you enjoy it!

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