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Low-Carb Egg-Crust Breakfast Pizza

If you’re a fan of cold pizza for breakfast, you’ll love this Low-Carb and Gluten-Free Egg-Crust Breakfast Pizza! It took me five attempts to get this one right, but I loved this final version. This tasty breakfast pizza is also Keto, low-glycemic, and South Beach Diet Phase One with the right ingredients. Use the Diet-Type Index to find more recipes like this one.

PIN Low-Carb Egg-Crust Breakfast Pizza!

Low-Carb Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes [KalynsKitchen.com]

In college my idea of the perfect breakfast was cold pizza, and every pizza had to have pepperoni and olives. So I guess it’s not too surprising that when the idea of Breakfast Pizza popped into my mind, it had to be pepperoni and olive breakfast pizza.  If the idea of pepperoni and olives for breakfast doesn’t appeal to you, please try this with your own favorite pizza toppings.

I love this Low-Carb Egg-Crust Breakfast Pizza, but it took me five attempts to get it just right.  In fact I was telling my friend Laura how I had made it over and over and she asked, “How will you know when it’s just right?”  That’s actually a pretty good question, but this version fits my vision of an egg-crust pizza for breakfast with not too much egg and a lot of pizza toppings.  Hope you enjoy!

If you’re a reader who’s a South Beach Diet fan, you might be wondering how a pepperoni pizza can be healthy, and it starts with low-fat turkey pepperoni.  I also used low-fat mozzarella.  (Feel free to use full-fat pepperoni and cheese if you prefer.)

Low-Carb Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes [KalynsKitchen.com]

Beat two eggs until they’re well mixed. Get your seasonings ready.  (And don’t you love my well-used spice jars?  I keep my spices in drawers so they need labels on the top.) For this breakfast pizza I used thinly sliced grape tomatoes, thinly sliced black olives, pepperoni cut in half, and cubes of mozzarella.

Heat some olive oil in an 8 inch non-stick omelet pan over medium heat. (I use this Calphalon 8-Inch Nonstick Omelet Pan, which I love!)  Add the egg, season with Spike Seasoning and oregano, and cook until eggs are about half set. Then add half the tomatoes, pepperoni, olives, and mozzarella, followed by another layer of the four ingredients.  Be sure to end with cheese so there’s some cheese on the top.  (When I didn’t layer the ingredients, the heavier things sunk to the bottom.) Cover the pan and cook 3-4 minutes, until eggs are not quite completely set.

The next photo is how it looked when I put it under the broiler, followed by the after shot.  This was about 4 minutes in my toaster-oven broiler, but probably less time in a large oven broiler. Delicious! And almost as good as cold pizza for breakfast!

Low-Carb Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes [KalynsKitchen.com]

More Pizza Flavors for Breakfast:

Pizza-Flavored Breakfast Muffins with Pepperoni, Mozzarella, Parmesan, and Oregano ~ Kalyn’s Kitchen
Scrambled Egg Breakfast Pizza ~ Barbara Bakes
Baked Eggs with Mushrooms and Parmesan ~ Kalyn’s Kitchen
Mini Pizzas for Breakfast ~ Give Recipe

Low-Carb Egg-Crust Breakfast Pizza

If you’re a fan of cold pizza for breakfast, you’ll love this Low-Carb and Gluten-Free Egg-Crust Breakfast Pizza!

Ingredients:

  • 1-2 tsp. olive oil (depending on your pan)
  • 2 eggs, beaten well
  • 4-5 small grape tomatoes, thinly sliced
  • 6 slices of turkey pepperoni, cut in half to make half-moon pieces
  • 6 – 8 black olives, thinly sliced
  • 1 oz. mozzarella, cut into small cubes
  • Spike Seasoning, to taste (about 1/2 tsp.)
  • dried oregano, to taste (about 1/4 tsp.)

Directions:

  1. Preheat broiler in oven or small toaster oven.
  2. Break eggs into a small bowl and beat well. Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes.
  3. Add olive oil to the omelet pan and heat over medium heat until the pan is starting to get hot, about 1 minute.  Add the eggs, season with Spike Seasoning and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.
  4. Sprinkle on half each of the tomatoes, pepperoni, olives, and mozzarella, followed by a second layer with half of each.  (Be sure there is plenty of cheese on the top layer.)
  5. Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes.
  6. Put pan under the broil and cook until the cheese is nicely melted and the top is starting to brown,  about 2-3 minutes with oven broiler or 4-5 minutes in a small toaster oven broiler.  Serve hot

Notes:

Equipment: You’ll need an 8-inch nonstick omelet pan to make a breakfast pizza that looks like mine.  (When I used a bigger pan, I didn’t like it as well with more egg.)

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use low-fat turkey pepperoni and low-fat mozzarella, this Low-Carb and Gluten-Free Egg-Crust Breakfast Pizza would be great for any phase of the South Beach Diet.  If you’re following a low-carb diet plan, you probably want to use full-fat cheese and pepperoni, take your choice!

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Egg-Crust Breakfast Pizza found on KalynsKitchen.com

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31 comments on “Low-Carb Egg-Crust Breakfast Pizza”

  1. I make dishes like this all the time, but never thought of them as pizza! That makes breakfast sound like so much more fun.

  2. Lydia, I like the idea of making breakfast more fun!

  3. What a fun idea for breakfast Kalyn! I'd make a funny face using the ingredients for my son just for kicks.

  4. Jeannette, I have to remember that when my nephews sleep over!

  5. To me it reads more frittata than it does "pizza", but it still looks amazing! I'm going to have to try this with a Southwest spin on it, maybe with chorizo, salsa and queso fresco. Any way you name it though, it looks amazing!

  6. Thanks Jerry. To me a frittata is thicker. I tried some thicker ones but I liked this better!

  7. This sounds amazing Kalyn!

  8. I've made what I called a pizza omelet before, which is pretty similar. It's thin like yours. 🙂 I absolutely loved it. I like the idea of putting the pizza under the broiler at the end. Will have to be sure to make my next "pizza in my cast iron skillet so I can put it under the broiler. 😉 Thanks, Kalyn!

    Shirley

  9. Thanks Pam!

    Shirley, I am all about the melted cheese, loved how it got kind of browned under the broiler.

  10. A great way to change up breakfast. Thanks for the link love.

  11. Barbara, my pleasure and glad you like this idea.

  12. Omlets now seem boring – I can't think of any better way to start the day than eggs in pizza form!

  13. Thanks Donna. I can testify that this was definitely not boring!

  14. Your pizza looks so yummy! This weekend I am going to try this for my kids. Thank you for the recipe, Kalyn!

  15. Looks and sounds fantastic, thanks for sharing!

  16. Great idea for a breakfast, or in my case, a light lunch, which I prefer…

    Happy New Year!

  17. Thanks Sally, and Happy New Year to you too!

  18. I made this again today and it is DELICIOUS!! I made a couple of small changes: switched out half the whole eggs for eggwhites and added 1/2 red pepper, chopped. It's definitely a keeper and will be served to our next overnight guests! Thank you, Kalyn!!

  19. So glad you liked it, and I love the addition of red pepper!

  20. Hey Kaylyn

    I love this idea! Although I am not a fan of Pizzas, I know my husband will love this delicious spin on Eggs and Cheese 😉

    Thank you so much #HUGSSS
    Kitto

  21. Ahh! This was lovely! I changed it a bit to make it more pizza-y.

    I added tomato sauce, I mixed about a tablespoon in with the eggs along with italian seasoning, then put the rest of the serving on top of the toppings before I added the cheese.

    I don't have a pan to put into a broiler, so I finished it off in the microwave, which worked pretty well, the cheese was still gooey.

    Will DEFINITELY to this again!

  22. Sally, so glad you enjoyed it!

  23. This turned out beautifully – I'll use this recipe again! I threw in a little baby spinach to get some greens in too.

  24. Hey! Finally a Paleoesque recipe I can get into. Not only was it delicious, but even the kids liked it! Thanks so much for sharing.

  25. Lisa, so glad everyone enjoyed it!

  26. This looks so good… I can't wait to try it when my family eats their regular pizzas! I love pizza, but unfortunately, the doughy crust doesn't love me. This is the perfect compromise!

  27. Thanks Jessica, hope you enjoy!

  28. I really like this recipe. Scrambled eggs with cheese gets really old after 3 days. I used turkey bacon because it is what I had on hand. Will definitely be using this recipe as a base for many breakfasts. Thanks so much!

  29. Pingback: The Pretty Plus - Low-Carb Meals for All Week Long - The Pretty Plus

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