If you are looking for a savory breakfast idea, try this low carb breakfast pizza. It would be great for breakfast, lunch or dinner and especially for a brunch. It’s really easy to make and has only 2.1g net carbs!
You might also like this low carb pepperoni pizza frittata.
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I love breakfast food, even though I’m not a huge breakfast eater. I can eat eggs any time of the day so when Sunday Supper came up with an egg theme for this week’s supper, I knew right away I wanted to make a low carb breakfast pizza.
Using all my favorite pizza toppings like sausage and sweet peppers, I made this breakfast pizza with a frittata like crust. The result was delicious and I like that it was low carb too. I’m always making those low carb recipes. 🙂
Other toppings for this low carb pizza
The beauty of this recipe is that you can put anything you want as a topping. Bacon of course would be yummy but you can also do a pepperoni pizza with red sauce and mozzarella.
I tried that recently and it was great! Or you can do a arugula, red onion and goat cheese. Lots of combinations would work well.
Low Carb Pepperoni Pizza Frittata
What type of pan to make this pizza in?
You must use an oven safe pan. I used my cast iron skillet sometimes but also a stainless steel two handled skillet that you can see below. But you can use any pan that goes from the stove to oven.
Keto Breakfast Pizza Recipe
So to make the egg “crust” you whisk a dozen eggs and cream and cook on the stove for about 3-5 minutes or until you see the sides set up. Then transfer to the oven to cook for another 8 minutes. In the meantime brown the sausage and microwaved the peppers.
When you pull it out it will be big and puffy. At least mine was. I actually had a deflate it a bit to get it flat so I could add the toppings. Sprinkle the peppers, sausage and cheese over the “pizza crust”.
Since the toppings were already cooked I just set it under the broiler until the cheese was nice and melted.
Low Carb Breakfast Pizza
Low Carb Breakfast Pizza REcipe in a nutshell
- brown sausage separately and microwave peppers
- whisk eggs and cream and cook in an oven safe skillet for about 3-5 minutes so sides set up
- bake eggs for 8 minutes to make crust
- add toppings and set under broiler for 3 minutes until cheese is melted
Recipe Notes about Baking TIme
Originally when I made this recipe I baked the egg crust for 15 minutes. It made a dry crust that you can see in the picture below.
More recently I cooked it only for 8 minutes and you can see below that it’s much more moist and I preferred it that way. However if you want it more bread-like then cook it for longer.
Just let it cool for a few minutes and then slice and eat. Delicious! A meal for anytime of the day. I even froze 2 pieces and have had them for lunch. I hope you like this simple low carb breakfast pizza. The nutrition per slice is:
307 cals /24.3g fat / 2.6g carbs / 0.5g fiber / 18.4g protein = 2.1g net carbs.
Low Carb Breakfast Pizza
Ingredients
- 12 eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz sausage
- 2 cups peppers, sliced or chopped
- 1 cup cheese, shredded
Instructions
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Preheat oven to 350 degrees.
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Add peppers to microwave for 3 minutes.
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Brown sausage in cast iron skillet.
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Take out and set aside.
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Mix eggs, cream, salt and pepper together and add to skillet.
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Cook for 3-5 minutes until the sides start to set up.
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Add to oven and bake for 8-15 minutes. If you want a drier crust bake it for 15 minutes but if you want it more moist bake it for only 8 minutes.
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Take out and add sausage, peppers and cheese.
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Set under broiler for 3 minutes.
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Let sit for 5 minutes.
And now it’s time to check out these other great Egg-tastic dishes at Sunday Supper Movement.
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
Desserts
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Eric
Just made this recipe this morning for the family. What a hit it was!! Thanks so much for sharing as this will be a go to from now on!
Denise
So glad you liked it Eric!
David
I was surprised at the amount of eggs it takes to create this breakfast pizza but I can’t wait to try this. SO glad I came across this. Thanks for sharing.
Joe C
Great idea! We have it for dinner. I use cream cheese as a “sauce” on top of the eggs then add pepperoni, sausage, spinach, onions and peppers and top with shredded cheese
Denise
Great idea Joe! I’ll have to give that a try. Thanks for taking the time to come back and sharing your tips. I appreciate it!
Linda
Good recipe, will definitely be making again! With my oven safe square pan, the eggs were pretty thick. I would do 9 eggs and 6 tbsp of heavy cream next time to thin out the egg base for a more equal balance of eggs to toppings. I topped with bacon, Sharp cheddar, pimentos, and banana peppers…yum.
Denise
Thanks for the input Linda! You combination of ingredients sounds yummy!
Heather
Do you think there’s a way to make this dairy free?
Sounds amazing!
Denise
Hi Heather,
Let me think…..what about coconut milk? Not sure if that would be funky with the coconut taste. You could just try it with straight eggs. It probably won’t rise very much but that doesn’t really matter. I think that might be your best bet. Just don’t add the cream. Good luck! Let me know if it works out.
Judy Wanjiru
I just made this, this morning and it was delicious. My husband loved it too. Just found my to go to pizza. For 2.1 g of carbs???? Can’t beat that.
Denise
Hi Judy,
So glad you liked it! And thank you for taking the time to comment. Enjoy!
Haylee A.
Hi, what do you mean by cream? Like cream cheese or like sour cream? Please and thank you
Denise
Hi Haylee, I meant heavy whipping cream. I have added that to the recipe. Please let me know if you have any other questions.
Crystal baker
What if you forgot to add heavy whipping cream .what does the heavy whipping cream do .
Denise
HI Crystal, I might make it a bit dry that’s all. Hope it worked out for you!
Jess
How was it once you reheated it (from being frozen)? How did you reheat it?
Denise
Hi Jess,
It was fine once I reheated it. I just put it in the microwave but not for too long. Just a minute or two until it was heated through.
Hope that helps!
Kelly
love your recipes so much that I signed up for your newsletter/blog by email, but I haven’t gotten a confirmation email yet.
Denise
Hi Kelly, I’m in the process of updating my mailing list. I will make sure you are on our email list and you should get a newsletter this afternoon since I just published a post today. If you don’t, please let me know. Sorry for the confusion.
Amanda
Can you cook this another way if you don’t have a cast iron skillet?
Denise
If you have an oven safe skillet or pan you can use that. I’m sure you could bake it too, that is put it straight into the oven, but I would not be sure it would take to bake. Hope that helps!
Sherry
Does this really call for 2 cups pepper? Or was that a typo?
Denise
Hi Sherry, it was a typo and thank you for pointing that out. Ugh! I meant peppers as in sliced peppers. I’ve fixed it. Thanks for letting me know about that and sorry for the inconvenience.
Mercy
Looks delicious ????… Please I want to know the type of cream to use….. And also the one to use for an egg less mayonnaise
Denise
Hi, I used a heavy cream to keep the carbs lower. As for an eggless mayonnaise, I’m sorry but I have never made that so I’m not much help with that. Thanks for stopping by!
Diana
I want to make this breakfast pizza but note that your recipe calls for cream while a woman commented that it had eggs and cream cheese. Which is it please, cream or cream cheese. Much thanks.
Denise
Hi Diana,
The recipe calls for cream not cream cheese. I see that comment but I think she meant cream. Regardless it’s cream.
Thanks for stopping by!
Paul Gietek
This looks great, Can I get someone to give me a cast iron skillet size to use please, it looks like 10″ or 12″. Thank you.
Denise
Hi Paul,
It’s a 10 inch cast iron skillet. Please let me know if you have any other questions.
Monica
Eggs and Pizza, my two favorites! With dishes like this a low carb diet is no problem.
Denise
Yes Monica, if only I could keep away from sweets. 😉
Karly Campbell
I love the low-carb goodness and my kids will go bonkers over this whole “pizza for every meal” concept. You just get me!
Sara
Breakfast Pizza! My son would be all over this! Can’t wait to share it with him!
Denise
Thanks Sara! I hope he likes it!
Laura Dembowski
Such a clever idea! Never thought to make an egg pizza.
Denise
Hi Laura, I really liked it and next time I’m going for a pepperoni egg pizza. I’ll let you know how it turns out.
Sue Lau
We love eating lots of eggs for breakfast when we do low carb! I bet extra pieces reheat well too!
Denise
They do reheat well. I even froze a few pieces for a quick lunch. Thanks for stopping by Sue!
Renee @Reneeskitchenadventures
I love how you made a crust from eggs and cream cheese! What a great idea!
Denise
Thanks Renee!
Cindy
I’d eat this cold, too!
Denise
Good idea! I don’t have any left but I will try that next time!
Tara
Love how bright and colorful this pizza is!
Denise
Thanks Tara.
The Ninja Baker
Divine! Your frittata truly looks like pizza, Denise =) Thank you for providing a recipe for this breakfast at supper loving Ninja Baker =)
P.s. Always happy, too to add another great recipe for my iron skillet.
Denise
I’m loving my cast iron skillet. I don’t know what took me so long to buy one. Thanks for stopping by!
Liz
Great idea! I’d park this in the fridge and eat a big wedge for my breakfast for the rest of the week!
Denise
Thanks Liz! Since my hubby won’t eat eggs (crazy nut that he is) I ate half for lunch everyday and froze the rest.
Caroline
Looks delicious!
Denise
Thanks Caroline.
Kristen
Denise, this is such a great idea and perfect for the low-carb crowd that is craving pizza!
Denise
Thanks Kristen….that’s what I was going for.
Tammi @Momma's Meals
I’ve always wanted to make my own breakfast pizza! I can’t wait to try this because I love that it’s low carb and made in a skillet!
Denise
Thanks for stopping by Tammi!