Wake up and treat yourself to a delicious Keto Breakfast Pizza that redefines morning meals! This low-carb, flavorful breakfast option packs all the satisfaction of a classic pizza without the carb crash that usually follows. Perfect for busy weekdays or a relaxing weekend brunch, this keto breakfast pizza will make you feel like you have everything under control—even if your socks don’t match.
Why Choose This Keto Breakfast Pizza?
If traditional breakfast pizzas leave you hesitant, this recipe is your answer. Here’s why it shines:
- Macronutrient Perfection: Designed for keto, this pizza balances healthy fats and protein while keeping net carbs low. Thanks to the almond flour crust, you get a satisfying base that’s gluten-free, nutrient-rich, and gentle on your digestion.
- Highly Satiating: One slice keeps hunger at bay with a filling mix of ingredients. Plus, it’s flexible—swap out bacon, add mushrooms, or customize toppings without guilt.
- Easy for Busy Mornings: Quick to prepare with simple, everyday ingredients, this recipe doesn’t require culinary expertise or extensive prep time.
Key Ingredients and Their Benefits
The Crust
Almond flour forms the perfect low-carb crust, offering a slight nutty flavor and just the right chew. Pre-baking the crust ensures a crispy, non-soggy base that elevates the entire dish.
Toppings
- Eggs: The protein-packed staple of any breakfast.
- Cheese: Mozzarella for stretch, cheddar for sharpness, or a blend—each adds creamy richness.
- Bacon and Sausage: Choose sugar-free options to keep it keto-friendly and tasty.
- Vegetables: Spinach, peppers, mushrooms, and onions add nutrients and vibrant color without extra carbs.
Flavor and Satisfaction Compared to Traditional Pizzas
This keto breakfast pizza holds its own with crispy edges, bubbling cheese, and savory toppings—without the sugar spike or carb crash. The healthy fats and fiber keep you full and energized, making this a truly responsible yet indulgent meal.
Expert Tips for Perfect Results
- Avoid Overloading: Keep toppings balanced to prevent sogginess.
- Pre-Bake the Crust: A quick bake before toppings guarantees crispness.
- Monitor Baking: Watch for golden, bubbly cheese as your cue to pull it out.
Meal Prep and Storage
Make Crusts Ahead: Bake and freeze crusts to streamline your mornings.
Storage: Keep cooked slices in an airtight container for 2–3 days.
Reheat Smartly: Use an air fryer or oven for crisp reheated pizza; skip the microwave.
Serving Suggestions
- Breakfast or Brunch: Pair with black or bulletproof coffee for a keto boost.
- Party Appetizers: Cut into smaller slices for crowd-pleasing keto bites.
- Elegant Brunch: Serve with a fresh salad on a rustic board to impress effortlessly.
Ready to elevate your mornings with a keto breakfast pizza that’s easy, tasty, and flexible? Bake the crust, add your favorite toppings, and enjoy a delicious, guilt-free start to your day!
Keto Breakfast Pizza
This Keto Breakfast Pizza is a delicious, low-carb way to start the day, built on a crispy almond flour crust and loaded with classic breakfast toppings. A blend of eggs, cheese, sugar-free bacon and sausage, plus low-carb vegetables like spinach, peppers, mushrooms, and onions, delivers satisfying protein and healthy fats while keeping net carbs keto-friendly. The crust is pre-baked for the perfect texture, then topped and baked again until the cheese is melted and bubbly. Ideal for busy mornings, weekend brunch, or make-ahead meal prep, this breakfast pizza reheats beautifully and can be sliced into wedges for a main dish or smaller pieces for party appetizers. Enjoy a flavorful, gluten-free, and guilt-free breakfast that feels indulgent but stays fully keto.
Servings 4 slices
Calories 480kcal
Equipment
- Oven
- baking sheet
- Parchment Paper
- Mixing Bowls
- Whisk
- Spatula
- Knife
- Cutting board
- Skillet
Ingredients
For the almond flour crust
- 1 1/2 cups blanched almond flour
- 1/2 cup shredded mozzarella cheese low moisture, part-skim
- 1 large egg
- 2 tablespoons unsalted butter melted; or use olive oil
- 1/2 teaspoon baking powder aluminum-free
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon fine sea salt
For the toppings
- 6 large eggs for topping
- 1/4 cup heavy whipping cream or unsweetened almond milk
- 1 cup shredded mozzarella cheese low moisture, part-skim
- 1/2 cup shredded cheddar cheese
- 4 slices bacon sugar-free, cooked and crumbled
- 4 ounces breakfast sausage sugar-free, cooked and crumbled
- 1/2 cup fresh spinach chopped, loosely packed
- 1/4 cup red bell pepper diced, use just a small amount to keep carbs low
- 1/4 cup white or cremini mushrooms thinly sliced
- 2 tablespoons red onion finely diced
- 1 tablespoon olive oil for greasing parchment or drizzling, optional
- 1/4 teaspoon black pepper or to taste
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper, lightly greasing the parchment if desired.
- In a mixing bowl combine the almond flour, shredded mozzarella for the crust, baking powder, garlic powder, Italian seasoning, and salt, stirring to distribute the seasonings evenly.
- Add the egg and melted butter to the dry ingredients and mix with a spatula until a soft, cohesive dough forms and no dry spots remain.
- Transfer the dough to the prepared baking sheet and press it into a round or rectangle about 1/4 inch thick, smoothing and compacting the edges so they are not crumbly.
- Bake the crust for 10 to 12 minutes until it is just set and lightly golden around the edges, then remove it from the oven and set aside while you prepare the toppings.
- While the crust bakes, cook the bacon and breakfast sausage in a skillet over medium heat until browned and cooked through, then drain excess grease and crumble them into bite-size pieces.
- Lightly sauté the spinach, bell pepper, mushrooms, and onion in the same skillet for 2 to 3 minutes just until slightly softened, then remove from heat to cool briefly.
- In a clean mixing bowl whisk together the eggs for topping, heavy cream, black pepper, and a pinch of salt until the mixture is smooth and well combined.
- Pour the egg mixture evenly over the warm pre-baked crust, tilting the pan gently if needed so the eggs spread close to the edges without overflowing.
- Sprinkle the shredded mozzarella and cheddar cheeses over the egg layer, then distribute the crumbled bacon, sausage, and sautéed vegetables evenly across the top.
- Return the pizza to the oven and bake for 15 to 18 minutes until the eggs are set in the center and the cheese is melted, bubbly, and starting to turn golden in spots.
- Remove the keto breakfast pizza from the oven and let it rest for 5 minutes to firm up slightly before slicing into 4 large slices or smaller appetizer-style pieces.
- Serve warm on its own or with a simple green salad and black or bulletproof coffee, and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
To keep this keto breakfast pizza strictly low carb, be sure to choose sugar-free bacon and sausage with no added fillers like breadcrumbs or starch, and keep the bell pepper and onion portions modest. The crust can be baked ahead, cooled completely, and frozen for up to 2 months; simply add toppings straight from frozen and bake until heated through and bubbly, adding a few minutes to the bake time. For extra crisp edges, place the baked pizza briefly under the broiler, watching closely to prevent burning. You can customize the toppings with other low-carb options like diced cooked ham, jalapeños, or extra spinach while keeping the overall net carbs under 10 grams per serving.
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 8g | Protein: 27g | Saturated Fat: 15g | Cholesterol: 280mg | Sodium: 780mg | Fiber: 3g | Sugar: 3g
