Brunch: Gluten Free.
Ingredients:
*Venice bakery’s 5″ gluten-vegan pizza crust
*7oz Greek yogurt
*1/2 tsp. minced garlic
*1 tsp fresh dill
*2 Tablespoons peeled and seeded cucumber
*1 medium cooked egg
*Smoked salmon (lox)
*Arugula to sprinkle
*Salt and pepper to taste
*Capers to sprinkle
Directions:
Toast pizza crust.
While pizza crust is toasting cook egg to medium.
To make tzatziki sauce: Mix yogurt, garlic,dill, salt and pepper to taste
When crust comes out place egg on top of crust. Top that with smoked salmon, sprinkle arugula, dot pizza with tzatziki and sprinkle on capers.
This rocks !
