Gluten Free Breakfast Pizza with Avocado Pesto

1. Line a cookie sheet with parchment paper and preheat oven to 500 degrees F.
2. Slice tomato into four thick slices. Sprinkle both sides with half the salt, and lay on paper towels to catch excess moisture.
3. Pulse basil and almonds in a food processor for 30 seconds. Add avocado, lemon juice, and salt and process until well-combined. If you prefer a thinner consistency, add cold water one tablespoon at a time and pulse to combine until you reach the desired thickness.
4. Blot tomatoes to remove excess moisture and salt.
5. Slice muffins in half, spreading the avocado pesto on each of the four pieces, top with a slice of mozzarella, a slice of tomato, and a slice of red onion. Cook on baking sheets for 7-8 minutes or until cheese is melted. While the pizza bases are cooking, cook four eggs to your preference in a nonstick skillet over medium heat.

Serving Suggestion: For breakfast serve with sweet grapefruit segments. For later serve with an orange and basil salad.

Beverage Pairing:  Lemony hot tea or coffee.