If you love a hearty breakfast but want to keep it low-carb, this breakfast keto pizza is your new morning win. Think crispy bacon, creamy eggs, and melty cheese on a grain-free crust that actually feels like pizza. It’s simple to pull together, customizable, and filling enough to power you through a busy day.
Whether you’re meal-prepping or cooking for a lazy Saturday, this delivers comfort without the carb crash.
What Makes This Special
This breakfast pizza trades traditional dough for a keto-friendly crust that’s sturdy, flavorful, and quick to make. You get all the breakfast classics—bacon, eggs, and cheese—layered in a way that feels fun and a little indulgent. It’s high in protein and fat, so it keeps you satisfied, and the toppings are flexible.
You can keep it basic or dress it up with veggies, herbs, or a touch of heat. Best of all, it reheats well, so leftovers taste just as good.
Ingredients
- For the crust:
- 1 1/2 cups shredded low-moisture mozzarella
- 2 oz cream cheese, cubed
- 1 large egg
- 3/4 cup almond flour (super-fine for best texture)
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- For the toppings:
- 6 slices bacon, chopped
- 4 large eggs
- 1 cup shredded mozzarella or a mozzarella-cheddar blend
- 2 tbsp heavy cream (for a softer, custardy egg—optional)
- 2 tbsp grated Parmesan
- 1 tbsp butter or bacon drippings (for the eggs)
- 1/4 tsp black pepper
- Red pepper flakes, to taste (optional)
- Fresh chives or green onions, sliced
- To finish (optional but great):
- Hot sauce or a drizzle of sugar-free sriracha
- Fresh arugula or baby spinach
Instructions
- Preheat the oven. Set it to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper for easy cleanup.
- Cook the bacon. In a skillet over medium heat, cook chopped bacon until crisp.Transfer to a paper towel–lined plate. Reserve about 1 tablespoon of the drippings if you like extra flavor for the eggs.
- Make the crust base. In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until melted and uniform—about 1 to 1 1/2 minutes total.
- Mix the dough. Stir in the almond flour, baking powder, garlic powder, and salt.Add the egg and mix until a soft dough forms. If it’s sticky, lightly oil your hands or chill it for 5 minutes.
- Shape the crust. Place the dough on the parchment. Press it into a 10–11 inch round, about 1/4 inch thick, with a slightly thicker edge.Use a fork to poke a few holes to prevent bubbling.
- Par-bake. Bake the crust for 8–10 minutes until lightly golden. Remove from the oven and let it sit for 2 minutes.
- Scramble the eggs gently. Whisk eggs with heavy cream, pepper, and a pinch of salt. In a nonstick skillet over low-medium heat, melt the butter (or use bacon drippings).Cook the eggs, stirring softly, until just set but still glossy. They will finish in the oven, so keep them slightly underdone.
- Assemble the pizza. Sprinkle half the mozzarella on the crust. Add the soft scrambled eggs, then the bacon.Top with the remaining mozzarella and the Parmesan. Add red pepper flakes if you like a kick.
- Bake to finish. Return to the oven for 6–8 minutes, until the cheese is melted and bubbling and the edges are crisp.
- Garnish and serve. Let the pizza rest for 3–4 minutes. Top with chives or green onions, and add a handful of arugula if you want freshness.Slice and serve with hot sauce if desired.
Keeping It Fresh
Leftovers keep well for 3–4 days in an airtight container in the fridge. Let slices cool completely before storing so moisture doesn’t make the crust soggy. For reheating, use a skillet over medium-low heat or an oven at 350°F (175°C) for 8–10 minutes.
The microwave works in a pinch, but the crust will soften. For freezing, wrap slices tightly and freeze up to 2 months. Reheat from frozen at 375°F (190°C) until hot and crisp.
Benefits of This Recipe
- Keto-friendly and filling: Low in carbs, high in protein and fat, so it keeps hunger down and energy steady.
- Quick morning prep: The crust comes together fast, and you can cook bacon and eggs while it par-bakes.
- Versatile toppings: Works with many add-ins, from veggies to different cheeses.
- Kid- and crowd-friendly: Feels like pizza but tastes like breakfast—easy win.
- Meal prep approved: Reheats nicely and holds up in the fridge for several days.
Pitfalls to Watch Out For
- Overcooking the eggs: They’ll dry out.Keep them soft since they finish in the oven.
- Watery toppings: Veggies like mushrooms or spinach release moisture. Sauté them first and pat dry.
- Skipping the par-bake: The crust needs that first bake for structure and crispiness.
- Too thick a crust: It won’t crisp well. Aim for about 1/4 inch with a slightly thicker rim.
- Using fresh mozzarella in the crust: It has too much moisture.Stick to low-moisture shredded cheese.
Recipe Variations
- Veggie Lover’s: Add sautéed mushrooms, bell peppers, and spinach. Finish with a sprinkle of feta.
- Southwest Style: Use pepper jack, add diced jalapeños and crumbled chorizo, and finish with cilantro and a dollop of sour cream.
- Everything Bagel Twist: Add 1 tsp everything bagel seasoning to the crust and top with smoked salmon (after baking), chives, and a little cream cheese.
- Pesto Brightness: Spread 2 tbsp keto-friendly pesto on the crust before the cheese. Top with eggs, bacon, and a few cherry tomato halves (pre-roasted for less moisture).
- Sausage and Ricotta: Swap bacon for cooked Italian sausage and add dollops of ricotta before the final bake.
- Dairy-Light Option: Use less mozzarella on top and add an extra egg for richness.Choose ghee instead of butter if desired.
FAQ
Can I make the crust without a microwave?
Yes. Combine the mozzarella and cream cheese in a heatproof bowl set over a pot of simmering water. Stir until melted and smooth, then proceed with the recipe.
Can I use coconut flour instead of almond flour?
You can, but it’s more absorbent.
Use about 1/4 to 1/3 cup coconut flour, and consider adding an extra egg if the dough feels dry. Expect a slightly different texture.
Do I have to scramble the eggs first?
No. For a different approach, crack 3–4 eggs directly onto the par-baked crust, add bacon and cheese, and bake until the whites set.
The yolks will be runny, which some people love.
What’s the best way to keep the crust crisp?
Par-bake, avoid watery toppings, and let the pizza rest a few minutes before slicing. Reheat slices in a skillet or oven, not the microwave, to keep the crust firm.
Is this gluten-free?
Yes. The almond flour crust is naturally gluten-free.
Always check labels on cheeses and meats to ensure there are no hidden starches or fillers.
Can I make it ahead?
Absolutely. Par-bake the crust and cook the bacon a day ahead. Assemble and bake in the morning.
You can also fully bake, chill, and reheat slices as needed.
How many carbs are in a slice?
Exact counts vary by brands and portion size, but a typical slice from a 10–11 inch pizza comes in around 3–5 net carbs. For precise tracking, input your ingredients into a nutrition calculator.
What cheese blends work best?
Low-moisture mozzarella melts cleanly, and a blend with sharp cheddar adds flavor. Parmesan on top boosts savoriness and helps browning.
Can I make mini personal pizzas?
Yes.
Divide the dough into 2–3 rounds, par-bake a bit less (6–7 minutes), then top and finish baking. Great for meal prep or different topping combos.
How do I make it spicier?
Use pepper jack or add jalapeños, red pepper flakes, or a drizzle of sugar-free hot sauce. A pinch of cayenne in the eggs also works well.
Final Thoughts
This breakfast keto pizza brings together everything you want in a morning meal: satisfying protein, comforting flavors, and a no-fuss process.
It’s easy to adapt, stores well, and hits that pizza craving without the carbs. Keep the eggs soft, the crust crisp, and the toppings balanced, and you’ll have a go-to breakfast that feels special any day of the week.