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.

Course Appetizer, Breakfast, Brunch, Main Course

Cuisine American, Keto

Keyword almond flour crust, breakfast casserole, gluten free, keto breakfast pizza, keto brunch, low carb breakfast, meal prep

Prep Time 15

Cook Time 25

Total Time 40

Servings 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