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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 Egg-Crust Breakfast Pizza! 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.

Click to PIN Low-Carb Egg-Crust Breakfast Pizza!

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

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 and I thought it was worth reminding you about this favorite recipe. If the idea of pepperoni and olives for breakfast doesn’t appeal to you, please try this with your own favorite pizza toppings.

I absolutely loved this 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!

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!

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

More Pizza Flavors for Breakfast:

Pizza-Flavored Breakfast Muffins ~ 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 Vegetarian Breakfast Pizza ~ Kalyn’s Kitchen

Low-Carb Egg-Crust Breakfast Pizza

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


  • 1-2 tsp. olive oil (depending on your pan)
  • 2 eggs, beaten well
  • 4-5 small grape tomatoes, thinly sliced
  • 6 slices of 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.)


  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


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.)

This recipe created by Kalyn, after five tries to get it just right!

All images and text ©

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

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. 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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35 comments on “Low-Carb Egg-Crust Breakfast Pizza”

  1. YUM, my family & I will LOVE this! We’re SO busy, and we’re all going in different directions every morning, so we don’t have the time for a leisurely breakfast during the week. Many times, I make a (clean-out-the-fridge) Frittata for dinner on Thursday evenings, and we always enjoy it. I’ll definitely try out this recipe in the near future, but I’ll have to substitute Canadian Bacon (ea. slice cut into 4ths) for the Pepperoni, since (even though we’re Italian) none of us care for it. As a matter of fact, even Genoa salami might work well in this dish. Thanks for a lovely recipe, and another great idea.

  2. OK, you sold me. I’m going to try this. I can’t decide if I should wait until I have pepperoni or give it a go without. Decisions, decisions…

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

  4. 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!

  5. Thanks Jessica, hope you enjoy!

  6. 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!

  7. Lisa, so glad everyone enjoyed it!

  8. 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.

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

  10. Sally, so glad you enjoyed it!

  11. 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!

  12. 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

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

  14. 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!!

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

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

    Happy New Year!

  17. Looks and sounds fantastic, thanks for sharing!

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

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

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

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

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

  23. Thanks Pam!

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

  24. 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!


  25. This sounds amazing Kalyn!

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

  27. 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!

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

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

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

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

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