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prep time
20 min
cook time
31 min
ready time
51 min
Low Carb Breakfast Fathead Pizza
This Keto Breakfast Pizza is prepared with a fathead dough and topped with some classic breakfast ingredients. This is a great option for weekend brunching when you fancy a change from the usual eggs and bacon! Perfect for sharing a slice with the family.
Keto Breakfast Pizza Ingredients
This breakfast pizza has a coconut flour fathead dough base, rich with cheese and a hint of onion. The Keto pizza base is part baked then layered with tomato sauce, cheddar cheese, tender mushrooms, juicy tomatoes, ground pork and aromatic oregano. The pizza is then finished in the oven to crisp the pork and melt the cheese.
Tips
This Keto pizza provides a great opportunity for you to get creative with your favourite breakfast ingredients. Why not add an egg, some diced bacon or sliced sausage? If you wish to change or add to your toppings, be sure to adjust your macros accordingly.
Net Carbs
9.3 g
Fiber
8.3 g
Total Carbs
17.8 g
Protein
40.4 g
Fats
53.9 g
717 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground Pork
7 ounce
Mushrooms
3 medium
Raw Egg
2 medium
Marinara Sauce
2 tablespoon
Olive Oil
1-½ tablespoon
Cream Cheese Spread
2 tablespoon
Cheddar Cheese
1-¼ cup, grated
Salt, Sea Salt
1 teaspoon
Unsalted Butter
1 tablespoon
Parmesan Cheese
1 tablespoon, grated
Onion Powder
1 teaspoon
Tomato
1 small - 2 2/5" diameter
Oregano, Dried
1 teaspoon
Coconut Flour
¾ cup
Mozzarella Cheese
½ cup, grated
Cheddar Cheese
1-¼ cup, grated
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
51 min
Step 1
Start by preparing your fathead dough base. Add the coconut flour, 3/4 cup of grated cheddar, the mozzarella, cream cheese, half a teaspoon of salt, black pepper, onion powder, butter and parmesan to a food processor. Blend well to combine until you have a chunky crumb consistency.Step 2
Crack the eggs into the food processor. Blend again until well combined and a dough forms in the food processor. The dough should be only slightly tacky and easy to mold.Step 3
Preheat the oven to 375 degrees Fahrenheit. Cut two large squares of baking paper. Turn the dough out onto one of the baking paper squares. Cover with the remaining sheet of paper and roll into a circle about 1/4 inch thick. The pizza base will be roughly the size of a dinner plate. You can use a plate as a template if you wish to score your dough circle.Step 4
Carefully lift the pizza base on the bottom sheet of paper onto a large shallow baking tray. Transfer to the oven. Bake for 10 minutes until lightly golden and starting to firm. Whilst the pizza base is cooking you can prepare your toppings. Heat a tablespoon of olive oil in a skillet over a medium heat. Add the ground pork and cook until well browned all over. Remove from the pan with a slotted spoon and set to one side.Step 5
After 10 minutes, remove the pizza base from the oven to add the toppings. Spoon the passata in an even layer over the pizza base and sprinkle over the remaining grated cheddar. Thinly slice the tomatoes and mushrooms and arrange over the pizza. Crumble over the ground pork. Season everything with a little salt and sprinkle over the oregano. Drizzle with the remaining olive oil.Step 6
Return the pizza to the oven. Cook for a further 12-15 minutes or until the pizza base is golden, the pork is crisp and the cheese is melted. Serve hot as is, or with a side salad.
