Who doesn’t love a good pizza? It’s an extremely versatile dish, and this keto breakfast pizza recipe is so easy and simple to make, and is 100% kid-approved. This is the ultimate guilt-free pizza recipe! It’s great for a healthy brunch or make-ahead breakfast.
Once upon a time, I would have been horrified at the thought of pizza for breakfast. Because back in the day, that would have mean cold, leftover pizza from the night before, congealing in the fridge or on the counter. I had many a friend who would swear it was the best cure for a hangover, but the very thought turned my stomach even then. It was just never my thing.
But a freshly baked keto pizza piled high with eggs, bacon, and cheese? Now we’re talking! And I hope you’re listening because this keto breakfast pizza is calling your name. It’s one of my family’s favorite keto breakfast recipes.
The Key: The Perfect Keto Pizza Crust
The key to this low-carb breakfast pizza is having the perfect crust. There are many fathead dough recipes to choose from, but this one is my favorite. I prefer the consistency of this low-carb pizza crust with almond flour.
Many of you will be thrilled to know that this breakfast pizza is NOT made with fathead dough. Don’t get me wrong, I have often used mozzarella based dough for keto pizza crust, and think it’s fabulous. But given that it’s made with cheese, and then the pizza is topped with more cheese, it can all get a bit… cheesy, shall we say? And a bit heavy on the dairy. This time around, I used my keto focaccia recipe as the basis for the crust, which contains no extra cheese. And with a few basic swaps, you could even make the whole breakfast keto pizza dairy free. Now, isn’t that nice for a change?
Read also: Easy Low-Carb Cheese Crackers
Okay, so let’s cut to the chase. How do you make a low carb breakfast pizza without fathead dough? Keto focaccia bread is super easy to make. Once the dough is prepped, you simply use wet hands to press it out into a sheet pan. This does take a little time and effort but it will spread out to the full 11×15 inches. Make sure you line the sheet pan with parchment and then grease the parchment, for easy release. Bake the crust until it’s firm to the touch. Since it’s nice and thin, this takes only about 15 minutes.
Recipe Overview
This recipe can really be made however you want. For example, if you aren’t gluten free, use whatever pizza dough you want! You could change out your meat as well! I will find an excuse to add leeks to any meal, but if leeks aren’t your jam, you can add honestly anything to this meal.
This low carb breakfast pizza is perfect for lazy Saturday mornings, but we love it for brinner too!
Ingredients
Here’s a quick overview of what you’ll need to make this tasty pizza:
For the Crust
- Shredded mozzarella cheese
- Cream cheese
- Almond flour
- Ground flax meal
- Egg
For the Toppings
- Bacon
- Leeks
- Eggs
- Milk
- Cheese sauce (optional, but highly recommended)
- Sausage
- Bell Peppers
The Cream Sauce
Keto breakfast pizza needs some sauce, but tomato sauce just didn’t feel quite right. So I created a white sauce with cream cheese, cream, and garlic.
Read also: Keto Calorie Counting: A Detailed Guide
Step-by-Step Instructions
This keto breakfast pizza baked is fully loaded and ready to fire. Baked on a sheet pan, it's easy to make and feeds a crowd.
Making the Crust
- First, we’ll need to make our keto pizza crust. Preheat your oven while you combine your shredded mozzarella and cream cheese. Heat in 30-second increments in the microwave, stirring in between until completely melted.
- Mix until the dough forms a soft ball, then spread onto a greased pizza pan. For me, this made roughly a 10-11 inch crust to work with.
- THE CRUST Preheat the oven to 400 degrees.
- In a microwave proof mixing bowl combine 2 cups shredded mozzarella cheese and 2 ounces cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal.
- Mix the dough well until you have a soft ball. Spread onto a greased pizza pan. I had a roughly 10-11 inch crust.
- Pre-bake the crust for 7 minutes. It should be slightly brown.
Preparing the Toppings
- Next, we’ll prepare our toppings. Cook your bacon, sauté the leeks and soft scramble the eggs.
- Eggs are a must on a breakfast pizza, and it’s easy to whip up some scrambled eggs for the top. I highly recommend under-cooking the eggs a bit, since they get cooked more in the oven. They should be just shy of firm curds and not dry.
- Now for the tough decision: bacon or sausage? Or both? I went with crumbled bacon this time but oh, the possibilities! You also have some choice on the cheese too. Cheddar seems right for a breakfast pizza but you could always go with the meltier, gooier mozzarella.
Assembling the Pizza
- TOPPINGS & ASSEMBLY Heat a skillet to medium heat and cook the bacon until crisp. Remove from the skillet and set on paper towels to drain, then chop.
- Drain most of the bacon grease from the skillet, reserving about a teaspoon.Add the leeks to the skillet and cook for one minute, stirring occasionally. When tender, remove leeks from skillet and set aside.
- In a small bowl beat the eggs and milk together, soft scramble the eggs. You do not want to cook your eggs completely, because they will finish cooking in the oven.
- Once you have the toppings on there, return the pizza to the oven for a few minutes. This helps melt the cheese and warm everything through.
- I originally made this recipe with just a heavy sprinkle of cheddar cheese, but a reader asked about using my cheese sauce instead. I gave it a try and woah. It’s so good and I highly recommend using the cheese sauce!
- This breakfast pizza is seriously amazing and it’s the biggest hit for breakfast or dinner. Preheat oven to 425 degrees.Add the mozzarella and cream cheese to a microwave safe bowl and microwave in 20 second bursts until melted.Stir to combine the cheeses and then add the egg and almond flour.Stir well to combine.Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.Roll the dough out into a 12 inch diameter circle.Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan. Trim the parchment paper to fit the pan.Bake for 10 minutes or until crust is lightly golden.Flip the crust and set aside while you prepare the eggs.Whisk the eggs and cream in a small bowl until well combined.Heat a large skillet over medium heat and add the butter.Once the butter has melted, add the eggs to the skillet and scramble until just slightly wet looking.Top the pizza crust with the cheese sauce, followed by the eggs, bacon, and sausage. This recipe originally called for 2 cups of grated cheddar sprinkled over the crust in place of the cheese sauce. It’s delicious that way, but if you have the time to make the cheese sauce, do it!
Recipe 2
Crust
- Preheat the oven to 325F and line a 15×11 inch rimmed baking sheet with parchment paper. Grease the paper.
- Prepare the focaccia dough according to the recipe and directions, leaving out the rosemary.
- Using wet hands, press and spread the dough out on the pan to the edges. (Wet your hand frequently as you press out the dough). Smooth out the top as best you can.
- Bake about 15 minutes, until the crust is firm to the touch. Remove and set aside while preparing the toppings.
Cream Sauce
- In a medium bowl, stir together the cream cheese and cream until well combined.
- Stir in the garlic, and season to taste.
- Spread the sauce over the crust, leaving a 1/2 inch border.
Toppings
- In a large bowl, whisk the eggs with the cream until well combined.
- Set a large skillet over medium-low heat and add the butter. Once the butter is melted, add the egg mixture.
- Use a spatula to lift and turn the eggs until nicely scrambled but not dry. Spread the eggs evenly over the crust.
- Top the eggs with the crumbled bacon and sprinkle on the cheese.
- Increase the oven heat to 375F. Return the pizza to the oven and bake another 5 to 7 minutes, until the cheese is melted.
Recipe 3
- Preheat oven to 350 degrees F.
- Add peppers to microwave for 3 minutes.
- Brown sausage in cast iron skillet. (My skillet was 12 inches)
- Take out the sausage and set aside.
- Mix eggs, cream, salt and pepper together and add to same skillet. Cook for 3-5 minutes until the sides start to set up.
- Add to oven and bake for 8-15 minutes. If you want a drier crust bake it for 15 minutes but if you want it more moist bake it for only 8 minutes.
- Take out and add sausage, peppers and cheese. Set under broiler for 3 minutes. Let sit for 5 minutes.
Tips and Variations
- Can you replace the coconut flour? I really prefer the consistency of the crust with a mix of almond flour and coconut flour. But if you want to skip the coconut flour, you will need an extra full cup of almond flour to replace it. This may make your pizza higher in carbs.
- Can you replace the protein powder? You do need protein powder for the crust to rise properly. However, you can use egg white protein powder, or even plant based protein powder. Just don’t use collagen protein, as it will make the bread gummy and hard to cook through.
- Dairy-Free Option: Just a few easy swaps for a dairy-free keto breakfast pizza: use egg white protein in the crust, and dairy free cream cheese and coconut milk or almond milk in the sauce. Then you can either skip the cheese in the topping or use dairy free cheese shreds.
Storage and Reheating
An easy way to store this delicious keto breakfast pizza is in an air-tight container or freezer bag. Store in the refrigerator for up to 3 days. To reheat, place in the air fryer for 2-5 minutes.
- Is this good for making ahead? Yes, actually, it’s a great recipe for meal prep. The leftover heat up surprisingly well! Just store them in an airtight container in the fridge. I don’t recommend trying to freeze this breakfast pizza.
You can also make a smaller recipe by cutting all the ingredients in half and baking it in a 9×9 square baking pan.
Nutritional Information
You can use the link below to input your own information from your specific ingredient labels. However our Keto Breakfast Pizza is about 1.7 net carbs per slice. The calories are going to seem high, but this is for 2 pieces.
Conclusion
This is by far one of my favorite breakfast foods. This keto breakfast pizza is seriously amazing and it’s the biggest hit for breakfast or dinner. If you give this recipe a try, be sure to leave a rating and a comment below! It’s a meal for anytime of the day. I hope you like this simple low carb breakfast pizza. If you are looking for other keto pizza recipes, I have quite a few. Most use fathead pizza crusts which uses a mixtures of mozzarella cheese and cream cheese to make the dough. However some use spaghetti squash, cauliflower, ground turkey or ground beef for the crusts.
Read also: Magnesium Supplements for Keto
About the Author
Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals.
Karly is the recipe developer and writer behind That Low Carb Life, where she shares easy, family-friendly, low carb and keto recipes made for real life. As a busy mom and home cook, she knows the value of meals that are simple, satisfying, and won’t leave anyone missing the carbs.
Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post.