Egg-Crust Vegetarian Breakfast Pizza has pizza toppings on an eggy crust, and this low-carb breakfast pizza is quick and easy to make! And there are so many tasty vegetarian toppings you could use.

PIN the vegetarian breakfast pizza to try it later!

Low-Carb Egg-Crust Vegetarian Breakfast Pizza second photo

This Low-Carb Egg-Crust Vegetarian Breakfast Pizza is a variation of my Egg-Crust Breakfast Pizza that has pepperoni, olives, and tomatoes, and when I posted the first one a few people asked for a vegetarian option.

There are many ingredients you could use for a vegetarian version of my Breakfast Pizza, but I settled on mushrooms, green pepper, and olives, and this Vegetarian Breakfast Pizza was so delicious for an easy breakfast with pizza flavors.

I’d also love this with tomatoes, artichoke hearts, zucchini, or asparagus! Whatever ingredients you use, don’t skip the dried Oregano for that “pizza” flavor. I’d enjoy this for a meatless meal any time of day.

What ingredients do you need for this recipe?

  • mushrooms
  • olive oil
  • black olives
  • green bell pepper
  • grated Mozzarella Cheese
  • eggs
  • Spike Seasoning (affiliate link)
  • Dried Oregano (affiliate link)

Is this egg-crust breakfast pizza the same as a frittata?

If you’re not familiar with Frittatas, they’re a type of Italian omelet that’s cooked partly on the stove and then finished under the broiler. This vegetarian breakfast pizza may be similar, but frittatas have much more egg in proportion to the other ingredients. My Breakfast Pizzas are made with just two eggs and the egg is about half cooked before the pizza topping ingredients are layered on top. Then the Breakfast Pizza is cooked for a few minutes with a lid on and browned under the broiler so the cheese is melted and golden-brown. The egg part of the Breakfast Pizza really is more like a “crust” with the other ingredients added on top.

Low-Carb Egg-Crust Vegetarian Breakfast Pizza process shots collage

How to make Egg-Crust Vegetarian Breakfast Pizza:

(Scroll down for complete printable recipe, including nutritional information.)

  1. I used 4 oz. of brown Crimini mushrooms and sliced them fairly thick.
  2. Heat a little olive oil in the omelet pan and brown the mushrooms, then remove from the pan.  (For both the Breakfast Pizzas I’ve made so far, I used this Calphalon 8-Inch Nonstick Omelet Pan (affiliate link).)
  3. While the mushrooms browned I sliced the olives, sliced the green bell pepper, and cut the Mozzarella into chunks. (Next time I might slice the green pepper a little bit thinner.)
  4. When mushrooms are done and removed from the pan, add a little more oil, heat the oil, and add the eggs. 
  5. Season eggs with Dried Oregano (affiliate link) and Spike Seasoning (affiliate link) or use  another all-purpose seasoning blend if you don’t have Spike.
  6. When the egg mixture is about half cooked, layer on mushrooms, bell pepper, olives, and cheese.
  7. Cover the pan and cook 3-4 minutes, or until the cheese is melted and the egg is nearly all set.
  8. The next photo shows how mine looked when I put it under the broiler.
  9. I broiled this about 4 minutes in my little toaster oven but it would only take 1-2 minutes in a large oven broiler.
  10. Serve hot and enjoy!

cropped photo of Egg-Crust Vegetarian Breakfast Pizza on plate with silverware in back

More Pizza Flavors for Breakfast:

Pepperoni Pizza Keto Crustless Quiche from Kalyn’s Kitchen

Portobello Mushroom Pizzas from Lauren’s Latest

Low-Carb Egg Crust Breakfast Pizza from Kalyn’s Kitchen

Flourless, Gluten-Free Pizza from Gluten-Free Easily

Sausage and Pepperoni Layered Pizza Bake from Kalyn’s Kitchen

Low-Carb Egg-Crust Vegetarian Breakfast Pizza second photo
Yield: Makes 2 servings

Egg-Crust Vegetarian Breakfast Pizza

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Egg-Crust Vegetarian Breakfast Pizza has a lot of pizza toppings on an eggy crust and this is delicious for a quick breakfast idea.


  • 4 oz mushrooms, washed and thickly sliced (see notes)
  • 1 T olive oil, divided
  • 6 black olives, sliced
  • 1/4 green bell pepper, thinly sliced
  • 1 oz. grated Mozzarella Cheese
  • 2 eggs, beaten well
  • 1/2 tsp. Spike Seasoning (see notes)
  • 1/4 tsp. dried Oregano (more or less to taste)


  1. Preheat broiler in your oven or small toaster oven.
  2. Wash mushrooms if needed, dry with paper towels, and slice into thick slices.
  3. Heat 2 teaspoons of olive oil in a small 8 inch omelet pan, add mushrooms, and saute over medium-high heat until the mushrooms have released their liquid and are lightly browned, about 6 minutes.
  4. Remove mushrooms to the cutting board.
  5. While mushrooms cook, slice the olives, slice the bell pepper, cut the mozzarella into chunks, and beat the eggs.
  6. Get the Dried Oregano (affiliate link) and Spike Seasoning (affiliate link) ready.
  7. When mushrooms are done and removed from the pan, add the last teaspoon of olive oil to the pan and heat pan for about 45 seconds; then add the eggs, reduce heat to medium, season with Oregano and Spike Seasoning, and let the egg mixture cook about 2 minutes (or until eggs are about half cooked.)
  8. Then add half the mushrooms, half the green peppers, olives, and half the cubes of cheese, followed by a second layer of mushrooms, green pepper, olives, and cheese.
  9. Cover the pan and cook 3-4 minutes or until the cheese is fairly melted and the eggs are nearly all set.
  10. Put the pan under the broiler and broil until the cheese is all melted and nicely browned (about 4 minutes for toaster oven or 1-2 minutes for larger oven broiler.)
  11. Serve hot.


I used brown Crimini mushrooms, but regular white mushrooms will work. Buying pre-sliced mushrooms makes this recipe even easier. Use reduced-fat or full-fat Mozzarella, whichever you prefer. Use another all-purpose seasoning blend that's good on eggs if you don't have Spike Seasoning.

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.  I used this Calphalon 8-Inch Nonstick Omelet Pan (affiliate link), which is one of my favorite pans.

Recipe created by Kalyn and inspired by Low-Carb Egg Crust Breakfast Pizza. This was first posted in 2013; updated and improved February 2020.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 208Total Fat: 16gSaturated Fat: 5gUnsaturated Fat: 11gCholesterol: 197mgSodium: 625mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Vegetarian Breakfast Pizza is made with low-carb and ingredients, making it great for low-carb and Keto diets, which would prefer full-fat cheese. If you use lower-fat cheese, it can be a great choice for any phase of the original South Beach Diet.  

Find More Recipes Like This One:
Use Pizza Recipes or Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pintereston Facebookon Instagramon TikTok, or on YouTube to see all the good recipes I’m sharing there.

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