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 didn’t seem like it would work. Cauliflower pizza crust is delicious, 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’s delicious, not coconutty, and quite sturdy. That’s when I knew I would finally be able to make a keto breakfast pizza.
Ingredients
Recipe Card
Eggs: I use large eggs in the crust. Spices: 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.
Cook the bacon in a skillet, allow it to cool, then crumble it. Set it aside for your pizza topping. Add 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.
Arugula salad Steamed broccoli Roasted carrots Roasted cherry tomatoes Zucchini noodles Roasted green beans Sauteed spinach
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 on the stovetop in a skillet over medium heat.
