Description
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!
Ingredients
Scale
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
Instructions
- Preheat oven to 400 degrees.
- In a microwave safe bowl, heat cream cheese with mozzarella cheese for 1 minute. Stir to combine.
- In a smaller bowl, combine the almond flour, salt, pepper, and eggs. Stir into cheeses to create a dough.
- Press dough into a 12 inch cast iron skillet or onto a pizza stone. Pierce the dough with holes using a toothpick.
- Bake the dough for 10 minutes and remove from oven.
- 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.
- To build the pizza, top the dough with the beaten eggs.
- Over the eggs, layer the meats and vegetables. Top with cheese.
- Bake for an additional 10 minutes or until the cheese has melted.
- Serve sliced into pizza wedges and topped with sliced green onion, if desired.
