Prepare your pizza dough and par-bake according to the recipe/package directions. (Mine baked for 7 minutes at 400°F)

Blacken the pepper either over the direct flame on a gas stove-top or broil it, turning it ever few minutes until it is scorched all over. Immediately place the pepper into an airtight container and let it sit for 10 minutes.

Scrape off the skin with the back of a knife. Remove the core and seeds.

In a food processor, pulse the skinned poblano pepper, cilantro, olive oil, garlic and the juice from half of the lime.

Whisk the eggs with 2 tablespoons of milk or water and season with salt and pepper. Scramble them in a nonstick skillet, removing to a plate when they are soft so that they don't overcook.

Sauté the mushrooms in a skillet with a little bit of oil or butter.

Spread the gluten-free pizza crust with the poblano pesto (you don't have to use all of it, I saved some for dipping.) Top with the mushrooms, tomatoes, scrambled eggs, and cheeses.

Return to the oven and bake until the cheese is melted and the crust is golden. (Mine took about 7 minutes at 400°F.)

Let cool slightly before cutting.

Peel and pit the avocado and mash it. Add the juice from the other half of the lime and season to taste with salt and pepper.