Low-Carb Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes
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. And this tasty breakfast pizza is also Keto, low-glycemic, and South Beach Diet Phase One with the right ingredients. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
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 with Pepperoni, Olives, Mozzarella, and Tomatoes, 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 this low-fat turkey pepperoni. I also used low-fat mozzarella. (Feel free to use full-fat pepperoni and cheese if you prefer.)
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, turkey pepperoni cut in half, and cubes of low-fat mozzarella.
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.
Here’s how it looked when I put it under the broiler.
And here’s 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!
Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes
(Makes 1 or 2 servings, depending on what you serve it with; recipe created by Kalyn after lots of experiments that weren’t quite as perfect as this one.)
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.)
1-2 tsp. olive oil (depending on your pan)
2 eggs, beaten well
4-5 small grape tomatoes, thinly sliced
6 slices or 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.)
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 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 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.
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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-glycemic
breakfast pizza would be great for any phase of the South Beach Diet, or any type of low-carb or low-glycemic eating plan. If you’re following a different plan than South Beach, you may want to use full-fat cheese and pepperoni, take your choice!
Find More Recipes Like This One:
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, 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.
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