Gluten Free Breakfast Pizza with Hash Brown Crust

Preheat oven to 425 degrees. Drizzle 1 Tablespoon extra virgin olive oil into the bottom of a 10” cast iron or heavy bottomed, oven-safe skillet then tilt or brush the skillet to evenly coat the bottom in oil. Press thawed hash browns in a kitchen towel to remove as much excess moisture as possible then transfer to a large bowl and mix with remaining 2 Tablespoons extra virgin olive oil, garlic powder, and onion powder, to taste. Transfer to prepared skillet then firmly press into an even layer with your hands and bake until golden brown and crispy, 20-25 minutes, rotating pan 180 degrees halfway through. Meanwhile, whisk eggs in a large bowl with salt and pepper. When hash brown crust is golden brown, season the top with salt and pepper then pour eggs evenly over the top and bake for 1 minute. Top with chopped mushrooms, asparagus, bacon, and cheese then continue baking until cheese is golden brown and bubbly, 5-7 minutes. Let pizza sit for 5 minutes then use a spatula to help slide onto a cutting board. Slice, top with chopped green onions, and then serve.