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. You’ve got to add this one to your list of keto breakfast recipes!
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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 not fathead dough!
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?
How to make keto breakfast pizza
Okay, so let’s cut to the chase. How do you make a low carb breakfast pizza without fathead dough? Here are my best tips for getting it right:
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.
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. It adds such great flavor!
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.
Put it all together
One 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. Now you’re ready to dig in!
Frequently Asked Questions
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.
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.
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.
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.
There you have it! A delicious keto breakfast pizza piled high with your favorite toppings. It’s definitely a must make.
More fun keto pizza recipes
Sheet Pan Keto Breakfast Pizza
Servings 12 servings
- 4 ounces cream cheese softened
- 3 tbsp heavy cream
- 2 cloves garlic minced
- Salt and pepper
- 8 large eggs
- 1/4 cup heavy whipping cream
- Salt and pepper
- 2 tbsp butter
- 8 slices cooked bacon crumbled
- 8 ounces cheddar grated
- 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.
- 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.
- 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.
Serving: 1serving = 1/12th of recipe | Calories: 454kcal | Carbohydrates: 6g | Protein: 17.9g | Fat: 37.7g | Fiber: 2.1g