I still remember the first thought that came to my mind—pizza for breakfast? I was honestly horrified. The idea used to remind me of cold, leftover slices from the night before, sitting sadly in the fridge or on the counter, a supposed cure for a hangover that only turned my stomach. But one morning, I decided to try something different—a freshly baked keto pizza. That single choice changed my mornings completely. The crust came out baked to perfection, fully loaded, and ready to fire up my day.
Now, my keto breakfast pizza has become my family’s favorite. It’s easy to make, perfect for a healthy brunch, and it even feeds a crowd when I have guests over. Sometimes I prepare it as a make-ahead breakfast, and other times I bake it fresh on a sheet pan for that crisp texture. With eggs, bacon, and cheese melted just right, it’s the kind of meal that keeps everyone talking, listening, and answering when this delicious recipe comes calling my name.
Step-By-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet or pizza pan with parchment paper for easy removal and a perfectly crisp crust.
2. Make the Keto Pizza Crust
In a large bowl, whisk together the almond flour, coconut flour, whey protein powder, chopped rosemary, baking powder, salt, and garlic powder.
In a separate bowl, whisk the olive oil, eggs, egg whites, and water.
Pour the wet ingredients into the dry mixture and stir until a soft dough forms. Spread the dough onto your prepared pan, shaping it into a thin, even crust.
3. Par-Bake the Crust
Bake the crust for 10–12 minutes, or until the edges begin turning golden. This helps the crust stay firm once the toppings are added.
4. Prepare the Cream Sauce
In a small bowl, mix together the softened cream cheese, heavy cream, minced garlic, salt, and pepper until smooth. Spread the sauce over the warm crust.
5. Cook the Scrambled Egg Topping
In a skillet, whisk together the eggs, heavy whipping cream, salt, and pepper. Melt the butter and scramble the eggs gently until just set. They’ll finish cooking in the oven.
6. Assemble the Breakfast Pizza
Scatter the scrambled eggs over the cream sauce. Add crumbled bacon and finish with a generous layer of shredded cheddar cheese.
7. Bake Until Golden
Return the pizza to the oven for 8–10 minutes, or until the cheese is melted, bubbly, and golden at the edges. Sprinkle with coarse sea salt and fresh rosemary leaves before serving.
8. Slice & Enjoy
Serve warm for the ultimate keto brunch, or cool and store for high-protein breakfasts all week.
Nutrition Facts
- Calories: ~454
- Protein: ~24 g
- Carbohydrates: ~6 g (net)
- Fat: ~34 g
- Fiber: ~4 g
- Sugar: ~2 g
Ingredients
Method
- Preheat the oven to 325F and line a 15×11 inch rimmed baking sheet with parchment paper. Lightly grease the paper so the dough doesn’t stick.
- Prepare the focaccia dough according to the recipe and directions, leaving out the rosemary for a neutral base.
- With wet hands, press and spread the dough onto the pan, reaching the edges. Keep the top smooth so it bakes evenly.
- Bake for about 15 minutes, until the crust is firm to the touch. Remove and set aside while preparing toppings.
- In a medium bowl, stir together cream cheese and cream until fully combined. Add garlic, season to taste, and spread this sauce over the crust, leaving a small border.
- In a large bowl, whisk the eggs with cream until combined.
- Heat a skillet over medium-low heat, melt the butter, and pour in the egg mixture. Use a spatula to lift and turn the eggs until softly scrambled but not dry.
- Spread the eggs over the crust, then sprinkle bacon and cheese evenly on top. Raise the oven heat to 375F.
- Bake the pizza for 5–7 minutes, until the cheese is perfectly melted. Serve warm with your favorite toppings straight from a large bowl.
FAQs
1. Can I make the crust dairy-free?
Yes! Swap the whey protein powder for egg white protein and replace the cream cheese and heavy cream with coconut cream or a dairy-free cream cheese alternative.
2. Can I prep this breakfast pizza ahead of time?
Absolutely! Bake the crust, cool it, and store it in the fridge for up to 3 days. Add toppings and bake when ready. It also freezes beautifully for long-term planning.
3. What toppings can I use besides bacon?
Try sausage, ham, turkey bacon, mushrooms, spinach, or even jalapeños for a spicy twist. It’s one of the most flexible keto breakfast recipes you can make.
4. Is this recipe gluten-free?
Yes! This crust is entirely gluten-free thanks to almond flour, coconut flour, and whey (or egg white) protein.
5. How do I store leftovers?
Refrigerate slices in an airtight container for up to 4–5 days. Reheat in the oven or air fryer to restore the crisp crust.
6. Can I omit the cream sauce?
Definitely. You can swap it for sugar-free marinara, pesto, or even a dollop of ricotta for a different flavor profile.
