This keto breakfast pizza is made with a delicious coconut flour crust. Add cheese, eggs and bacon, and you’ve got yourself the perfect keto breakfast!
I’ve been wanting to make a low carb breakfast pizza for a while now. But as long as my go-to keto pizza crust was made with cauliflower, it just didn’t seem like it would work. Cauliflower pizza crust is very tasty, but it’s not very sturdy.
Then I discovered this amazing coconut flour pizza crust. It sounds suspicious, I know, but it’s wonderful. It’s tasty, not coconutty at all, and it’s quite sturdy. That’s when I knew I would finally be able to make a keto breakfast pizza.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty pizza. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in the crust.
Spices: Garlic powder, onion powder, and dried oregano. Make sure they are fresh! A stale spice can easily ruin a dish.
Coconut flour: One of my favorite flour substitutes. Since it’s so extremely absorbent, it’s best to measure it by weight and not by volume. Every gram counts!
Grated parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded.
Toppings: Bacon, Shredded provolone cheese, and eggs – these eggs should be small or medium. if you prefer to avoid processed meats, you can simply omit the bacon.
How to make keto breakfast pizza
It’s so easy, really. The detailed instructions are included in the recipe card below. Here are the basic steps:
Cook the bacon. First, Cook the bacon and crumble it. Set it aside for your pizza topping.
Make the crust. Now mix the crust – it’s made with coconut flour, eggs, water, spices, and parmesan.
Bake the crust. Bake the crust, about 10 minutes at 400°F.
Add your toppings. Add some cheese, the previously-cooked-bacon, and the eggs.
Bake the pizza. Bake until the egg whites are set and the yolks are still runny – and you’ve got yourself the perfect, prettiest, most delicious keto breakfast!
In my experience, coconut flour crust is easier to make and work with than wheat flour crust. And I should know. Back in my high carb days I owned a bread machine and used to make homemade pizza quite often! 🍕
Keto breakfast pizza is also great for dinner!
Although I usually make this recipe for weekend brunch, I also make it quite often for dinner and serve it with a side of a simple salad, or some steamed broccoli. It’s substantial and very filling.
Can I keep leftovers?
Not really. Especially if the egg yolks are runny. If they’re fully cooked, you might be able to keep the leftovers in an airtight container for a couple of days. I honestly don’t know, because I never had leftovers when making this recipe!
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Keto Breakfast Pizza
INGREDIENTS
- Olive oil spray
- 6 bacon strips
- 4 large eggs
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¼ cup coconut flour (1 oz)
- 6 tablespoons grated parmesan cheese (1 oz)
- 1 cup shredded provolone cheese (4 oz)
- 6 small or medium eggs
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line two pans with parchment paper and spray the paper with olive oil.
- Place the bacon strips in a large cold skillet. Heat the skillet over medium heat. Cook the bacon until just crisp. Allow to cool on paper towels, then cut into bite-size pieces. Set aside.
- In a large bowl, whisk 4 large eggs with water, garlic powder, onion powder, and dried oregano.
- Measure out the coconut flour, breaking up any lumps with your hands. Stir the coconut flour into the egg mixture, mixing until smooth. Stir in the Parmesan cheese.
- Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid.
- Using a rubber spatula, transfer half of the mixture onto each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle.
- Bake the crusts until just set but still light in color, about 10 minutes.
- Remove the baked crusts from the oven. Spray them with olive oil. Sprinkle each crust with half the shredded provolone.
- Break the eggs into a small bowl, then slide them onto the pizzas. If you’re using large eggs, it’s best to pour out some of the egg whites before adding to the pizza.
- Return the pizzas to the oven. Bake until the egg whites are almost set, about 10 minutes.
- Sprinkle the pizzas with the bacon pieces. Bake until the egg whites are fully cooked, 2-3 more minutes.
- Allow to rest 5 minutes before cutting each pizza into three big slices and serving.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.