Low Carb Breakfast Pizza

  • Author: Wendy Hilton


This deliciously different Low Carb Breakfast Pizza makes a tasty, filling low carb option for breakfast, brunch (or really, any time of day). It’d be great to make for a special occasion or  large crowd, too—even those who aren’t counting carbs will enjoy it!



For the dough:

2 ounces cream cheese

2 cups shredded mozzarella

2 eggs, slightly beaten

1 cup almond flour

¼ teaspoon salt and pepper

For the pizza:

2 eggs, slightly beaten

6 strips bacon, cooked and chopped

½ pound bulk sausage, browned and drained

1 cup chopped bell pepper

1 cup coarsely chopped mushrooms

1 cup diced onion

1 tablespoon olive oil

½ cup shredded cheddar cheese


  1. Preheat oven to 400 degrees.
  2. In a microwave safe bowl, heat cream cheese with mozzarella cheese for 1 minute. Stir to combine.
  3. In a smaller bowl, combine the almond flour, salt, pepper, and eggs. Stir into cheeses to create a dough.
  4. Press dough into a 12 inch cast iron skillet or onto a pizza stone. Pierce the dough with holes using a toothpick.
  5. Bake the dough for 10 minutes and remove from oven.
  6. Meanwhile, heat oil in a medium skillet over medium-high heat. Add the onions and bell peppers. Cook for 2 to 3 minutes and then add the mushrooms. Cook for another 2 to 3 minutes or until the vegetables are softened.
  7. To build the pizza, top the dough with the beaten eggs.
  8. Over the eggs, layer the meats and vegetables. Top with cheese.
  9. Bake for an additional 10 minutes or until the cheese has melted.
  10. Serve sliced into pizza wedges and topped with sliced green onion, if desired.