I’m not sure if its normal, but I am sure it’s delicious.
Growing up, my mom would sometimes make breakfast pizza out of pre-made dough. In hindsight, I think it was more of an attempt for her to get her picky children to eat eggs. She only made it on weekends or for special occassions.
I love eggs now, but I also love pizza. This combo still works, even when keto-fied.
Another question I often get it, “What type of bacon are you using?”
I started using North Country Smokehouse bacon when I was on Whole30 and continued purchasing it when I was paleo. I think I’ll always buy this bacon because the ingredients are minmal (Natural Pork, Water, Sea Salt, and Cultured Celery Powder) and it is the best tasting bacon I’ve ever had.
They are out of NH, which is pretty cool since I live in NH. It is sold in most Hannafords and Stop & Shops throughout New England.
Back to the pizza….
I originally wasn’t planning on sharing this recipe because its so easy and I didn’t think many people would need or want it. When I posted a picture of my breakfast pizza on Instagram – it became obvious from the messages and comments I recieved that I needed to post it.
I like to make fathead dough and top it with my favorite breakfast fixings. You can do any flavor combo you want, but for the purpose of the blog I am making a bacon and cheddar cheese breakfast pizza.
Fathead dough is versitile, so you can either make one big breakfast pizza, or personal size breakfast pizzas to suit your differing family member’s flavor preferences.
You’ll want to pre-bake the dough for 8-10 minutes or until it starts to turn golden brown. Just remember – you’ll be popping this back in the oven, so its important not to overcook it – especially the edges – which will continue cooking when it goes back in with the toppings.
I added a thin layer of garlic and herb butter from Trader Joes, this step is optional. You could also just melt regular butter and add one clove of garlic and chives and/or oregano for a similiar taste.
Once the dough is prepped – its time to layer! I brushed on the garlic butter first, followed by the scrambled eggs, bacon, and cheddar cheese.
You could easily modify this to make a meat lovers, mushroom/spinach, or any other flavor combo you prefer.
The pizza goes back in the oven for 5-8 minutes or until the cheese is completely melted.
… and the best part – time to eat!
We started making this recipe Keto because it is SO GOOD. Leftovers hold up well in the fridge for 3-4 days and can be heated up in a microwave or toster oven.
If you came to my blog just to convince yourself that pizza is acceptable any time of day – then you have my blessing. In fact, I would gladly (and have often) eaten this breakfast pizza in the morning and for dinner.
Enjoy! And be sure to tag @stephs_lifeasawhole on Instagram if you give this recipe a try.
Keto Breakfast PizzaCourse: Keto, RecipesDifficulty: Easy
1 1/2 cup shredded mozzarella
2 Tb cream cheese
1 cup almond flour
1/4 tsp baking powder
Oil Spray (Avocado or coconut)
- Pizza Toppings
6 eggs, scrambled
1/2 package of bacon (approx 6 oz), cooked and crumbled
3/4 cup cheddar cheese, shredded
Salt and Pepper to taste
(optional) 1 Tb Garlic & Herb Butter, melted
- Preheat oven to 425*F and line a baking sheet with parchment paper, spray the parchment paper with oil.
- In a large microwave safe bowl, add mozzarella and cream cheese.
- Microwave the cheese for 30 seconds, mix well, and repeat until the cheese is completely melted and well combined.
- In a small bowl, mix together almond flour and baking powder until well combined. Mix in scrambled egg.
- Add almond flour mixture to cheese and knead until well combined.
- If dough is too sticky to work with, add additional almond flour (up to 1/4 cup)
- Place dough onto parchment paper, lightly oil the top of the dough with spray, and top with another piece of parchment paper. (Note: if your sheet pan has sides, you may need to remove the parchment paper to flatten the dough on your countertop or another flat surface.)
- Roll out the dough until its approximately 1/3″ thick. I like to roll my dough into a rectangular shape, but if your pan is circular, you can do that too!*
- Remove top peice of parchment paper and generously
pierce the top of the dough with a fork.
- Bake for 8-10 minutes or until top starts to turn golden brown. We’ll be returning this to the oven, so be careful not to over cook the dough – otherwise you may end up with extra extra crispy crust.
- While the dough is cooking, heat a pan to medium high and add scrambled eggs. Cook until just done, but still slightly wet.
- When the dough is ready, remove from oven and top with eggs, crumbled bacon, and cheddar cheese.
- Return pizza to the oven and cook for another 2-3 minutes or until cheese is completely melted.
- If you are making different types of pizzas, you can seperate the dough into 4-6 equal dough balls and flatten for personal pizzas.