Low-Carb Egg-Crust Breakfast Pizza
If you’re a fan of cold pizza for breakfast, you’ll love making this Low-Carb Egg-Crust Breakfast Pizza! I use pepperoni and olives on my breakfast pizza, but choose whichever pizza toppings are your personal favorites.
In college my idea of the perfect breakfast was cold pizza, and every pizza had to have pepperoni and black olives. So I guess it’s not surprising that when the idea for this Low-Carb Egg-Crust Breakfast Pizza popped into my mind a few years ago, it had to be pepperoni and olive breakfast pizza. I still like this for a quick breakfast that’s loaded with flavor. If the idea of pepperoni and olives for breakfast doesn’t appeal to you, please try this egg-crust pizza with your own favorite pizza toppings.
I absolutely loved the Low-Carb Egg-Crust Breakfast Pizza, but it took me five attempts to get it just right. This final version fits my vision of an egg-crust pizza for breakfast with not too much egg and a lot of pizza toppings. And if you’d prefer a vegetarian pizza, check out my Low-Carb Egg-Crust Vegetarian Breakfast Pizza to see what toppings I used for that one!
The best thing about this egg-crust breakfast pizza is definitely the pizza flavors with a combination I always enjoy, but the fact that this can be on the table in 20 minutes (or maybe even a little less) makes it even better; enjoy!
What ingredients do you need for this recipe?
- olive oil
- small grape tomatoes
- black olives
- Mozzarella cheese, cut into small cubes
- Spike Seasoning (affiliate link)
- Dried Oregano (affiliate link)
How to Make Low-Carb Egg-Crust Breakfast Pizza:
(Scroll down for complete printable recipe.)
- 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 used this Calphalon 8-Inch Nonstick Omelet Pan (affiliate link) which I love!
- Add the egg, season with Spike Seasoning (affiliate link) and Dried Oregano (affiliate link), 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!
More Pizza Flavors for Breakfast:
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 Vegetarian Breakfast Pizza ~ Kalyn’s Kitchen
- 2 tsp. olive oil
- 2 eggs, beaten well
- 4 small grape tomatoes, thinly sliced
- 6 slices of pepperoni, cut in half to make half-moon pieces
- 8 black olives, thinly sliced
- 1 oz. mozzarella, cut into small cubes
- 1/2 tsp. Spike Seasoning
- 1/4 tsp. dried oregano
- Preheat broiler in oven or small toaster oven.
- Break eggs into a small bowl and beat well.
- Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes.
- 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 (affiliate link) and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.
- 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.)
- Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes.
- Put pan under the broiler 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
I use this Calphalon 8-Inch Nonstick Omelet Pan (affiliate link) which I love! 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.)
This recipe created by Kalyn, after five tries to get it just right!
Amount Per Serving: Calories: 205Total Fat: 17gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 203mgSodium: 747mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 11g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Egg-Crust Breakfast Pizza is great for low-carb or Keto diets, and as long as you use low-fat turkey pepperoni and low-fat mozzarella, this egg-crust pizza would also be great for any phase of the South Beach Diet.
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. Use Breakfast Recipes to find more recipes like this one. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.