Breakfast Pizza
A crisp fathead crust topped with sausage and cheddar, with four eggs baked right on top until the whites set and the yolks stay soft. Cut it into wedges for a weekend brunch.
Nutrition per serving
¼ of a 12-inch pizza (1 egg)- Net carbs
- 5.7g
- Calories
- 623kcal
- Protein
- 33g
- Fat
- 52g
- Total carbs
- 7.8 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian (spinach & mushroom): Sautéed mushrooms, wilted spinach and tangy feta replace the sausage and cheddar, for a meat-free brunch pizza.
- Instead of the sausage, cook the mushrooms in the olive oil over medium-high heat 5–6 minutes, until browned, then add the spinach just until wilted. Press out the liquid in a sieve so the crust stays crisp.
- Feta does not melt into a dam like cheddar, so nestle the eggs between mounds of the vegetables instead.
Southwest (chorizo & salsa): A thin layer of salsa, spicy chorizo, pepper Jack and sliced jalapeño give the pizza a breakfast-taco feel.
- Brown the chorizo to 160°F (71°C) and drain it well on paper towels.
- Spread the drained salsa thinly over the par-baked crust before adding the cheese, chorizo and jalapeño. Too much liquid makes the crust soggy.
Nut-free (coconut flour crust): Coconut flour replaces the almond flour in the fathead crust. It is a little softer and more bready, and safe for nut allergies.
- The coconut flour dough is softer and stickier. Chill it for 10 minutes before rolling, and roll it a little thicker, about ⅓ inch (8 mm).
- Par-bake 10–12 minutes, until firm and golden, before adding the toppings.
- Fathead crust
- Toppings
- Nice to have (optional)
- Fathead crust
- Toppings
- Also add
- Nice to have (optional)
- Fathead crust
- Toppings
- Also add
- Nice to have (optional)
- Fathead crust
- Toppings
- Nice to have (optional)
Estimated cost $7.78 for 4 servings ($1.94 each) · how we estimate
Instructions
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Heat the oven to 425°F (220°C) and cut two sheets of parchment to fit a pizza pan or large baking sheet.
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Microwave the mozzarella and cream cheese in a large bowl for 1 minute, stir, then 30 seconds more, until completely melted and smooth.
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Stir in the almond flour, egg and garlic powder, then knead with lightly oiled hands until you have a smooth, uniform dough. If it stiffens before it comes together, microwave it for 10 seconds.
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Roll the dough between the parchment sheets into a 12-inch (30 cm) round about ¼ inch (6 mm) thick. Peel off the top sheet, slide the dough on its parchment onto the pan and prick it all over with a fork. Bake 8–10 minutes, until golden, popping any large bubbles with a fork.
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While the crust bakes, brown the sausage in a skillet over medium heat, breaking it up, until no pink remains (160°F/71°C). Drain.
-
Scatter the cheddar and sausage over the crust, leaving four gaps, and push a little ring of cheese around each gap so the eggs stay put. Crack an egg into each gap and season with salt and pepper.
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Bake 8–12 minutes, until the whites are opaque and set and the yolks still soft (a few minutes longer for firm yolks). Scatter with green onions, cut into 4 wedges with an egg in each and serve.
Tips for success
-
Crack each egg into a small cup first and slide it onto the pizza. That way a broken yolk won't run all over the crust. - The crust is our fathead pizza dough. Par-bake it up to a day ahead, then cool, wrap and refrigerate it for an even quicker brunch.
- For a creamy white-pizza base, spread 2 tablespoons of keto alfredo sauce over the crust before the toppings.
Nice to have, not needed
- A pizza steel or stone crisps the bottom of the crust — a regular baking sheet works.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Re-crisp in a 375°F (190°C) oven or air fryer for 5–6 minutes.
Prep tip: Par-bake the crust up to a day ahead and keep it wrapped in the fridge.
Best fresh. Leftover wedges keep 2 days in the fridge; reheat in a 375°F (190°C) oven or air fryer for 5–6 minutes to re-crisp.
Variations
3 variations, each with its own ingredients and macrosVegetarian (spinach & mushroom)
DietSautéed mushrooms, wilted spinach and tangy feta replace the sausage and cheddar, for a meat-free brunch pizza.
- bulk breakfast sausage → mushrooms
- sharp cheddar → feta
- + 2 cups baby spinach
- + ½ tbsp olive oil
5.6 g net · 455 kcal · 26 g protein · 36 g fat · ≈$2.23 per serving (−0.1 g net carbs vs the original)
Southwest (chorizo & salsa)
FlavorA thin layer of salsa, spicy chorizo, pepper Jack and sliced jalapeño give the pizza a breakfast-taco feel.
- bulk breakfast sausage → raw Mexican chorizo
- sharp cheddar → pepper Jack cheese
- + ¼ cup thick salsa
- + 1 jalapeño
5.9 g net · 542 kcal · 31 g protein · 43 g fat · ≈$2.05 per serving (+0.2 g net carbs vs the original)
Nut-free (coconut flour crust)
DietCoconut flour replaces the almond flour in the fathead crust. It is a little softer and more bready, and safe for nut allergies.
- blanched almond flour → coconut flour
5.4 g net · 528 kcal · 29 g protein · 42 g fat · ≈$1.61 per serving (−0.3 g net carbs vs the original)
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