Keto breakfast pizza is a delicious low-carb, egg, bacon, and cheese pizza meal that will fuel you well into the day.
This pizza will surely become your new favorite morning meal, made with a keto-friendly almond flour and Mozzarella crust and topped with all your favorite breakfast foods, including eggs, bacon, cheese, and tomatoes.
The importance of a low-carb breakfast
On the keto diet, breakfast is an essential meal that sets the tone for the rest of the day.
Kicking off your day with a high-carb meal can cause a spike in blood sugar levels, followed by a crash that leaves you tired, sluggish, and hungry again in just a few hours.
That is why a low-carb breakfast is crucial on the keto diet.
A low-carb breakfast provides your body with sustainable energy, keeping you full and satisfied for longer.
It also helps your body stay in ketosis, allowing you to burn fat for fuel.
This recipe was inspired by my Keto Thin Crust Pepperoni Pizza recipe on this site.
This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy
Jump to:
So let’s dive in and learn how to make the ultimate keto breakfast pizza!
Ingredients
For The Pizza Dough
- 1 ½ cups Shredded Mozzarella Cheese (not fresh mozzarella)
- 2 tablespoons Cream Cheese, cubed
- 1 large Egg, beaten
- ¾ cup Blanched Almond Flour
For The Toppings
- ⅓ cup Chopped Bacon
- 1 ½ cup Shredded Cheddar Cheese
- 4 large Eggs
- 1 Small Tomato, seeds removed, chopped
- Salt and Black Pepper, to taste
- ½ tablespoon Olive Oil or Butter
See the printable recipe card for nutritional data.
Instructions
Preheat the oven to 425℉ (220 ℃) and line a baking sheet or pizza pan with parchment paper.
Mix one egg with the almond flour in a large bowl or food processor. Set aside.
In a different medium bowl, combine shredded mozzarella and cubed cream cheese—microwave for 90 seconds, stirring halfway through with a rubber spatula. Stir again at the end until well incorporated.
Add the melted cheese to the flour mixture.
Process in the food processor or knead with your hands until a uniform dough forms. If the cheese hardens before fully mixing into the flour mixture, microwave for 10-15 seconds to soften it.
Place the dough onto the lined baking pan or pizza pan and place a piece of parchment paper over the dough and use your hands or a rolling pin to flatten the dough to a thickness of ¼ inches. Peel off the top parchment paper and poke holes throughout the crust with a fork to prevent bubbling.
Bake for 6 minutes. Remove from the oven and poke more holes in any places where bubbles are forming. Bake for an additional 3-7 minutes, until the crust is lightly golden. Be careful not to let it get too dark, as the edges may burn when you cook the pizza with toppings.
Bring a non-stick skillet over medium heat and cook the bacon pieces, stirring occasionally. Drain any extra oils, remove from heat, and set aside.
In a medium bowl, whisk together the eggs with a pinch of salt and black pepper. Heat olive oil or butter in the same skillet over medium heat. Add the eggs and cook, stirring, until they thicken.
Spoon the cooked scrambled eggs over the crust. Sprinkle it with bacon pieces, tomatoes, and shredded cheddar cheese.
Bake for an extra 5-6 minutes until the cheese is melted and the crust is browned. Slice into 8 wedges and serve.
Hint: If the Mozzarella cheese hardens before fully mixing into the flour mixture, microwave for 10-15 seconds to soften it.
Substitutions and variations
- Crust - Instead of making the fat-head pizza crust, you can also use a store-bought frozen keto cauliflower crust and bake as directed on the box and then place toppings on the pizza crust and bake until the cheese melts.
- Meat – Besides bacon, add other low-carb meats such as cooked ground sausage, ham, or sliced chicken breast. Make sure to cook them beforehand so they are fully cooked and crispy.
- Veggies – You can add mushrooms and other low-carb vegetables such as bell peppers, onions, or jalapenos. Roasting the veggies beforehand can help bring out their flavor.
- Cheese variety – While mozzarella is a classic pizza cheese, you can experiment with different types, such as cheddar, feta, or gouda. Mixing different cheeses can also create a unique flavor profile.
Equipment
Storage
Store the leftover pizza in a covered container in the fridge for up to 3 days. Reheat in the toaster oven, oven, or frying pan on the stovetop until warm.
FAQ
You can microwave the cheese again for 10-15 seconds to soften it.
Yes, you can use a 9x13" casserole dish.
📖 Printable Recipe Card
Keto Breakfast Pizza
Ingredients
For the pizza dough
- 1 ½ cups Shredded Mozzarella Cheese not fresh mozzarella
- 2 tablespoons Cream Cheese cubed
- 1 large Egg beaten
- ¾ cup Blanched Almond Flour
For the toppings
- ⅓ cup Chopped Bacon
- 1 ½ cup Shredded Cheddar Cheese
- 4 large Eggs
- 1 Small Tomato seeds removed, chopped
- Salt and Black Pepper to taste
- ½ tablespoon Olive Oil or Butter
Instructions
- Preheat the oven to 425℉ (220 ℃) and line a baking sheet or pizza pan with parchment paper.
- In a large bowl or food processor, mix one egg with the almond flour. Set aside.
- In a different medium bowl, combine shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through with a rubber spatula. Stir again at the end until well incorporated.
- Add the melted cheese to the flour mixture. Process in the food processor or knead with your hands until a uniform dough forms. If the cheese hardens before fully mixing into the flour mixture, microwave for 10-15 seconds to soften it.
- Place the dough onto the lined baking pan or pizza pan and place a piece of parchment paper over the dough and use your hands or a rolling pin to flatten the dough to a thickness of ¼ inches. Peel off the top parchment paper and poke holes throughout the crust with a fork to prevent bubbling.
- Bake for 6 minutes. Carefully remove from the oven and poke more holes in any places where bubbles are forming. Bake for an additional 3-7 minutes, until the crust is lightly golden. Be careful not to let it get too dark, as the edges may burn when you cook the pizza with toppings.
- To make the toppings, bring a non-stick skillet over medium heat and cook the bacon pieces, stirring occasionally. Drain any extra oils, remove from heat, and set aside.
- In a medium bowl, whisk together the eggs with a pinch of salt and black pepper.
- Heat olive oil or butter in the same skillet over medium heat. Add the eggs and cook, stirring, until they thicken and no liquid egg remains. Spoon the cooked eggs over the crust. Sprinkle it with bacon pieces, tomatoes, and shredded cheddar cheese.
- Bake for an extra 5-6 minutes until the cheese is melted and the crust is browned. Slice and serve.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Related Articles from Across the Web:
Dannii
This was delicious and so easy to make too. What a way to start my day.
Kushigalu
Love this keto version of breakfast pizza. Looks so delicious. Thanks for sharing.
Julie
Looks wonderful, I am a big pizza fan, never had for breakfast though.
Elisa
Love this Keto Breakfast Pizza recipe, have not thought about this way to make a pizza and breakfast. Will definitely give it a try for breakfast. Thanks for sharing 🙂
Janie
Its always great to have a healthier pizza for breakfast. I loved that this is a keto version with all the goody toppings like bacon! It's so delicious and I almost ate it all.