Low Carb Breakfast Pizza with Eggs and Bacon Recipe

If you are craving a quick, flavorful meal first thing in the morning, this low carb breakfast pizza with eggs and bacon might become your new favorite. It features a light yet sturdy keto focaccia crust, a creamy white sauce, and plenty of hearty toppings. By swapping typical pizza dough with a mix of almond flour, coconut flour, and protein powder, you can enjoy a satisfying breakfast without the carb-loaded guilt. You will love how simple it is to assemble, bake, and even store for later—great for busy weekdays or a relaxed weekend brunch.

Ingredients

Crust

• 1½ cups almond flour
• ½ cup coconut flour
• 2 tablespoons unflavored protein powder (egg white protein or plant-based recommended)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs, beaten
• 1 cup warm water (enough to form a soft dough)
• 2 tablespoons olive oil (plus extra for greasing)

White sauce

• 4 ounces cream cheese (dairy-free alternative if desired)
• ¼ cup heavy cream (or coconut/almond milk for dairy-free)
• 1 teaspoon minced garlic (fresh or jarred)
• Pinch of salt and pepper

Toppings

• 8 eggs, lightly scrambled (undercook them slightly so they do not dry out during baking)
• 6 slices cooked bacon, crumbled (or ½ pound cooked sausage)
• 1 cup shredded cheese (cheddar or mozzarella, or dairy-free alternative)

Directions

Preheat your oven

• Set your oven to 375°F, and line an 11×15 inch sheet pan with parchment paper. Lightly grease the parchment to make sure your crust will release easily.

Prepare the crust dough

• In a large bowl, whisk together almond flour, coconut flour, protein powder, baking powder, and salt.
• Add beaten eggs, warm water, and olive oil. Stir until you form a dough that is soft but not overly sticky. If needed, adjust the dough consistency by adding a bit more water or flour.

Press and bake the crust

• Spread the dough evenly on the lined sheet pan, pressing or rolling it to create a thin, uniform crust.
• Bake for about 15 minutes, or until the dough is firm to the touch and lightly golden.

Make the white sauce

• While your crust is baking, gently warm the cream cheese, cream (or dairy-free milk), and minced garlic in a saucepan over low heat.
• Stir constantly until the sauce is smooth and season with a pinch of salt and pepper.

Prepare the eggs

• In a skillet over medium heat, lightly scramble your eggs, stopping just before they reach your preferred doneness. They will finish cooking on the pizza.

Assemble the pizza

• Remove the baked crust from the oven. Spread the warm white sauce evenly over the crust.
• Scatter the lightly scrambled eggs on top, followed by the crumbled bacon.
• Sprinkle shredded cheese over everything.

Final bake

• Return the pizza to the oven and bake for an additional 10 to 12 minutes, or until the cheese is melted and bubbly.
• Let the pizza rest for a couple of minutes before slicing and serving.

Tips & variations

• Dairy-free option:
  Use egg white or plant-based protein powder in the crust, dairy-free cream cheese in the sauce, and skip shredded cheese or use a non-dairy cheese alternative.
• Mix up your toppings:
  Replace bacon with sausage, ham, or a combination. You can also try adding onions, peppers, or mushrooms for extra flavor.
• Prep ahead:
  This pizza heats up well in an airtight container, making it a perfect make-ahead breakfast option. However, freezing is not recommended as it may affect texture.
• Avoid extra cheese:
  If you prefer a less cheese-heavy crust, stick with this keto focaccia base. It keeps the recipe lighter on dairy than many “fathead dough” versions.

Nutrition facts

Exact nutrition may vary depending on your choice of protein powder, cream cheese, and additional toppings. Generally, you can expect this low carb breakfast pizza with eggs and bacon to be moderate in calories, low in net carbs, and higher in protein. Always check specific ingredient labels to see how they align with your dietary goals.

Final thoughts

A homemade low carb breakfast pizza can be a refreshing change from routine morning meals. With a simple crust, flavorful sauce, and hearty toppings, it satisfies your cravings while helping you stick to a low-carb lifestyle. Whether you are serving a crowd or just want an easy, make-ahead breakfast, this recipe lets you enjoy pizza at any time of day without the heaviness of traditional dough.

Frequently asked questions (FAQs)

1. Can I freeze the leftovers?
   It is best not to freeze this recipe, as the texture of the crust and the scrambled eggs can change. Instead, store leftovers in the fridge in an airtight container for up to three days.

2. How do I store leftover slices?
   Pick an airtight container or wrap slices individually, then keep them chilled in the refrigerator. When you are ready to eat, reheat gently in the oven or microwave.

3. Do I have to use bacon?
   Not at all. You can swap bacon for sausage, ham, or even keep it vegetarian by using veggies like mushrooms or peppers instead.

4. Can I make it dairy-free?
   Yes. Use egg white or plant-based protein powder, dairy-free cream cheese, and coconut or almond milk in the sauce. You can also skip regular cheese or try dairy-free cheese shreds.

5. Is undercooking the eggs necessary?
   Slightly undercooking your scrambled eggs before baking prevents them from becoming dry and rubbery in the oven, ensuring a more pleasant texture for your pizza.

Low Carb Breakfast Pizza with Eggs and Bacon Recipe

Recipe by AngryLionFitness.com

Ingredients

• 
  Crust

• 1 1/2 cups almond flour

• 1/2 cup coconut flour

• 2 tablespoons unflavored protein powder (egg white protein or plant-based recommended)

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3 large eggs, beaten

• 1 cup warm water (enough to form a soft dough)

• 2 tablespoons olive oil (plus extra for greasing)

• White sauce

• 4 ounces cream cheese (dairy-free alternative if desired)

• 1/4 cup heavy cream (or coconut/almond milk for dairy-free)

• 1 teaspoon minced garlic (fresh or jarred)

• Pinch salt and pepper

• Toppings

• 8 eggs, lightly scrambled (undercook them slightly so they do not dry out during baking)

• 6 slices cooked bacon, crumbled (or ½ pound cooked sausage)

• 1 cup shredded cheese (cheddar or mozzarella, or dairy-free alternative)

Directions

• Preheat your oven
• Set your oven to 375°F, and line an 11×15 inch sheet pan with parchment paper. Lightly grease the parchment to make sure your crust will release easily.
• Prepare the crust dough
• In a large bowl, whisk together almond flour, coconut flour, protein powder, baking powder, and salt.
• Add beaten eggs, warm water, and olive oil. Stir until you form a dough that is soft but not overly sticky. If needed, adjust the dough consistency by adding a bit more water or flour.
• Press and bake the crust
• Spread the dough evenly on the lined sheet pan, pressing or rolling it to create a thin, uniform crust.
• Bake for about 15 minutes, or until the dough is firm to the touch and lightly golden.
• Make the white sauce
• While your crust is baking, gently warm the cream cheese, cream (or dairy-free milk), and minced garlic in a saucepan over low heat.
• Stir constantly until the sauce is smooth and season with a pinch of salt and pepper.
• Prepare the eggs
• In a skillet over medium heat, lightly scramble your eggs, stopping just before they reach your preferred doneness. They will finish cooking on the pizza.
• Assemble the pizza
• Remove the baked crust from the oven. Spread the warm white sauce evenly over the crust.
• Scatter the lightly scrambled eggs on top, followed by the crumbled bacon.
• Sprinkle shredded cheese over everything.
• Final bake
• Return the pizza to the oven and bake for an additional 10 to 12 minutes, or until the cheese is melted and bubbly.
• Let the pizza rest for a couple of minutes before slicing and serving.