A specialty low-carb pizza loaded with fluffy scrambled eggs, bacon, onions, green peppers, and cheese of course! This pizza is a delight around any breakfast table. Oh, Breakfast Pizza also makes an amazing “breakfast for dinner” recipe!
Pizza for Breakfast or Dinner!
A few weeks ago I shared my Spinach and Mushroom Pizza recipe with the promise of a Breakfast Pizza recipe to come at a later time.
Well, friends, today’s the day that I’m delivering on my promise! Now, for any of you that may be thinking “another pizza recipe?. And that’s understandable if you’re not a pizza fan.
But if you remember from earlier posts, I mentioned in the last pizza post, that our family could eat pizza every day and be okay with it.
Our love of pizza means I find myself playing around with pizza recipes in our home on a monthly basis, so why not share them here, right?
Like the last pizza recipe, this one is delicious and so filling and both recipes reheat beautifully the next day.
Let’s Make a Low Carb Pizza Crust
The crust for this Breakfast Pizza is a typical low-carb pizza crust you’ve most likely seen me use in many of my recipes here on the blog.
My Version of the “Fat Head Dough” or what I call the “cheese dough”. Next, we’ll look at the ingredients and steps needed when making the pizza crust.
If you need a visual (video demo) of the crust being made, you can watch my full video of how I make my pizza crust here.
This crust contains:
- 8 oz mozzarella cheese, shredded
- 2 oz cream cheese
- 1 large egg, beaten
- 3/4 cup almond flour or Trim Healthy Mama Baking Blend
- 1 tablespoon of oat fiber (optional, don’t use if using Baking Blend)
To make the pizza dough add the shredded mozzarella and the cream cheese to a microwave-safe bowl. Microwave the cheese for short intervals of 30 seconds stirring after each round.
Once the cheese is all melted and smooth, add in the dry ingredients and the beaten egg. Mix well.
It’s important at this point to mix the cheese dough mixture very well. With the goal being no lumps left in the dough.
I prefer to get in there with my clean hands to knead the dough. This method lends the best results in the texture of the pizza crust.
Once the dough is ready and you have it rolled out to the thickness you prefer you will need to bake it for 10 min at 400 degrees until slightly browned.
I love using a large cast-iron skillet to bake my pizzas in, but you can also use a baking sheet or pizza stone.
Choosing Your Favorite Breakfast Toppings
Once the crust is par-baked, you are ready to top your pizza, which is always the fun part in pizza making, in my opinion. The fun comes in the choosing of your toppings.
As with any other type of pizza, the toppings for this Breakfast Pizza can be adapted to the toppings that your family likes most. I’ve listed our favorites in the recipe card but see below for other options.
Check out these Topping Options for More Choices:
- onions and peppers
- chopped ham
Of course, when we talk about topping a pizza the sauce is an important part. I chose to use the same sauce I used in my previous recipe for Spinach and Mushroom Pizza.
My family prefers the way a white alfredo or a simple low-carb cheese sauce tastes with these two pizzas.
I’ve worked with a few white sauces over the last couple of years I’ve been making low-carb pizzas for us and I’ve found a few that I enjoy.
In most cases, I just mix up a quick white cheese sauce with cream cheese, heavy cream, and parmesan but I don’t always have time for that.
When using a store-bought white sauce you can use a jarred alfredo sauce or from the store.
My recommendations are to look for the one with the least carbs and the one that has the smallest list of ingredients. or if you have time you can make your own.
However, when you do have some extra time to make your own sauce here are a couple of recipes to try!
White Sauce Recipe Options:
- Homemade Low Carb Alfredo Sauce in 15 Minutes, My Montana Kitchen
Finishing the Breakfast Pizza and a Few of My Favorite Tips:
The pizza comes together really easily once you have the crust and sauce ready to go.
The only steps that would remain are preparing your toppings, like the scrambled eggs, and then layering them on the crust one by one when ready to bake.
Here are a few tips I’d like to leave you with for making my Breakfast Pizza for your family.
These tips are just meant as suggestions and are my way of helping you have success when trying this recipe.
- Swap the real bacon crumbles that the recipe calls for with real bacon bits you can pick up at the supermarket on the salad aisle.
- If you prefer your veggies on pizza to have a softer, cooked texture then you can sautee them for a few minutes before adding them to the pizza.
- When you scramble your eggs, don’t overcook them. I like to leave them a bit wet that way when I add them to the pizza and bake it the eggs will not become overly chewy and dry.
- Check out my blog post on How to Freeze Low Carb Pizza Dough. That way you can have a few of the crusts on hand in your freezer for your next pizza night. It saves about 30 minutes for you when you are ready to enjoy your pizza!
All your favorite breakfast toppings like fluffy scrambled eggs, bacon, peppers, and cheese. A great recipe for a special breakfast or those nights when you're in the mood for breakfast for dinner!
- 5 large eggs, scrambled
- 5 strips of bacon, cooked and crumbled
- 1/3 cup finely chopped onions
- 1/3 cup chopped green bell peppers
- 1/3 cup of alfredo sauce
- 1 1/2 cups of shredded mozzarella cheese
- Begin your pizza by scrambling your five eggs, and frying and crumbling the bacon for your toppings. If you need a time-saving tip you can use 1/3 cup of real bacon crumbles instead of frying bacon.
- Next, make the crust by following the recipe and steps provided in the recipe. Tip: click the link in the recipe card or under the section about making the crust in this blog post.
- Once you have made the crust dough, next roll it out to the desired thickness your family prefers.
- Place the crust onto your baking sheet of choice and use a fork to make holes across the top of the dough to prevent bubbles.
- Bake the crust at 400 degrees for about 10 minutes or until the top of the crust is a light golden brown.
- Then remove the crust from the oven and start layering on your toppings starting with the sauce.
- Once you have added all the toppings to your pizza bake the pizza for another 10-15 minutes or until the toppings are just warmed through and the cheese is melted.
- Remove the pizza from the oven and let the pizza rest for 5-10 minutes to allow the crust to firm up a bit.
- See the Blog Post for tips when making this pizza.
Serving Sizeper slice
Amount Per Serving Calories 221Total Fat 15gTrans Fat 0gCholesterol 93mgSodium 351mgCarbohydrates 9gNet Carbohydrates 5gFiber 4gSugar 1gProtein 9g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!