This keto breakfast pizza is made with a delicious coconut flour crust that turns out wonderfully crispy.
Add some cheese, eggs, and bacon, and you've got yourself the perfect keto breakfast!
I've wanted to make this 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 (much like crustless pizza) it's not very sturdy, so I didn't think it would hold the eggs too well.
Then I discovered this amazing coconut flour pizza crust. It sounds suspicious, I know, but it’s lovely. 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.
Jump to:
Ingredients
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: I like to use garlic powder, onion powder, and dried oregano.
- Coconut flour: One of my favorite flour substitutes. Since it's extremely absorbent, it's best to measure it by weight, not volume. Each gram counts!
- Grated parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded.
- Toppings: Bacon, Shredded provolone cheese, and eggs.
Variations
- A good way to vary this recipe is by using different cheeses to top your pizza. While I really like provolone, I often use shredded mozzarella.
- Instead of garlic powder, onion powder, and dried oregano, you can use a tablespoon of pizza seasoning. It makes life easier!
Keto Breakfast Pizza Instructions
The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:
Cook the bacon. First, cook the bacon in a skillet, allow it to cool, then 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 cheese.
Bake the crust. The next step is baking the crust for about 10 minutes in a 400°F oven. It should be set but light in color at this point.
Add your toppings and bake. Add some cheese and eggs and bake for 5-7 minutes, then add the crumbled bacon and continue baking for 2-3 more minutes.
Your goal is egg whites that are set and yolks that are still soft. But if you prefer your eggs fully cooked, that's fine too, and that's in fact the CDC recommendation for cooking eggs.
Expert Tip
The eggs you use for topping the pizza should be small or medium. If all you have on hand is large eggs, you should crack each of them into a small bowl and pour some of the egg white out before pouring them onto the pizza.
Recipe FAQs
Low-carb pizza is usually made with low-carb crusts. Good examples include cauliflower pizza crust, coconut flour pizza crust, and almond flour pizza crust.
You can also use various vegetable bases such as zucchini pizza, eggplant pizza, and portobello pizza.
Good meat-based options include chicken-crust pizza and meatzza.
For a breakfast pizza, I like to use bacon and eggs. Other good options include cooked sausage meat, cream cheese, and smoked salmon.
For regular pizza, I like to use black olives, bell peppers, and pepperoni.
I don't recommend freezing it. As mentioned below, I also don't recommend keeping the leftovers, unless the eggs are fully cooked.
Serving Suggestions
Although I usually make this recipe for weekend brunch, I also make it quite often for dinner. When I do, I like to serve it with one of these simple sides:
Storing Leftovers
This is one of those recipes where it's best to only make as much as you can eat right away. I wouldn't try to store the leftovers, especially if the egg yolks are runny.
If they're fully cooked, you can keep the leftovers in the fridge, in an airtight container, for a couple of days and reheat them in the microwave.
More Pizza Recipes
👩🏻🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Keto Breakfast Pizza
Ingredients
- Olive oil spray
- 2 bacon slices
- 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 parmesan dry-grated
- ¾ cup provolone cheese shredded (3 oz)
- 4 medium eggs
Instructions
- Preheat the oven to 400°F. Line a round pizza pan with high-heat-resistant 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 the mixture onto the prepared pan. Use a spatula to spread it out evenly into an 8-inch circle.
- Bake the crust until just set but still light in color, about 10 minutes.
- Remove the baked crust from the oven. Sprinkle it with the shredded provolone.
- Break the eggs into a small bowl, then slide them onto the pizza. If you’re using large eggs, it’s best to pour out some of the egg whites before adding them to the pizza.
- Return the pizza to the oven. Bake until the egg whites are almost set, about 7 minutes.
- Sprinkle the pizza with the bacon pieces. Bake until the egg whites are fully cooked, 2-3 more minutes. The edges will be very crispy – a lot like a really thin crust.
- Allow the pizza to rest for 5 minutes before cutting it into six slices and serving.
Video
Notes
Add Your Own Notes
Nutrition per Serving
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
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, and Country Living. 
Leave a Reply