Gluten Free Breakfast Pizza with Avocado Pesto

Serves: 4


1 large tomato
1/4 tsp. salt
1 cup basil leaves, thinly sliced
1/2 cup roasted unsalted almonds
1 ripe, medium Fresh California Avocado, peeled and seeded
1 Tbsp. lemon juice
As needed cold water
2 gluten-free English muffins
4 slices fresh mozzarella
4 rings thinly sliced red onion
4 Eggs

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit