Gluten Free Supreme Pizza

Chop the onion, capsicum, tomatoes and mushrooms roughly.
Slice the Pepperoni into thin slices.
Chop the anchovies roughly.
Remove the eggs from their shells and place into a suitable sized bowl. Beat the eggs until well combined.
Place the gluten free spagetti into a saucepan of boiling salted water and cook until soft. Remove from the heat and drain. Set aside.
Place the cheese and tomato paste into separate bowls and set aside.

Place the oil into a large saucepan and heat over medium to high heat until the pan is quite hot.
Place all of the ingredients into the saucepan and saute for two to three minutes just to soften them without cooking them too much.

Place the beaten eggs into a large mixing bowl.
Slowly stir in the sauted ingredients from the step above as well as the tomato paste, spagetti and 200 grams of tasty shredded cheese.
Combine thoroughly and pour into a suitably sized non stick oven proof frypan. You can oil the pan a little if desired to enhance it's non stick capability.
Spread all of the ingredients equally in the frypan and sprinkle the remaining tasty cheese over the top.

Sprinkle the remaining cheese over the top of the pizza.
Place the frypan on the stove over low to low/medium heat.
Cook for approx six minutes or so until you can see small bubbles rising in the mixture usually at the sides. If you wobble the pan slightly from side to side the whole mix will move evenly with the pan if it's ready. If not the middle will usually appear as if it's going to separate from the outside of the mix. It is best undercooked at this stage rather than burning it.
Once you are satisfied that the pizza is cooked about halfway through remove it from the stove.
Turn on the grill to medium/low and place the pan under it for about three to five minutes. Check regularly to make sure the cheese is melted and browned and you are ready to go.
Cut into wedges like a traditional pizza and serve immediately whilst still hot.