Egg-Crust Vegetarian Breakfast Pizza
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 pizza toppings you could use.
This Egg-Crust Vegetarian Breakfast Pizza is a variation of my Egg-Crust Keto Breakfast Pizza that has pepperoni, olives, and tomatoes, and when I posted the first one a few people asked for a vegetarian option.
Of course, there are many ingredients you could use for a breakfast pizza that doesn’t have meat, but I settled on mushrooms, green pepper, and olives, and this Vegetarian Breakfast Pizza was so delicious for an easy breakfast with pizza flavors. Whatever ingredients you use, don’t skip the dried Oregano for that “pizza” flavor. I hope people try this low-carb breakfast pizza option, I’d enjoy this for a meatless meal any time of day.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- black olives
- green bell pepper
- grated Mozzarella Cheese
- Spike Seasoning (affiliate link)
- Dried Oregano (affiliate link)
What other ingredients could you use for a Vegetarian Breakfast Pizza?
I’d also love this vegetarian egg-crust pizza with tomatoes, artichoke hearts, zucchini, or asparagus!
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 finished under the broiler. This vegetarian breakfast pizza is similar, but frittatas have much more egg in proportion to other ingredients. My Breakfast Pizzas use just two eggs and the egg is about half cooked before the 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” in this recipe.
How to make Egg-Crust Vegetarian Breakfast Pizza:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used 4 oz. of brown Crimini mushrooms and sliced them fairly thick.
- 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).)
- 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.)
- When mushrooms are done and removed from the pan, add a little more oil, heat the oil, and add the eggs.
- 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.
- When the egg mixture is about half cooked, layer on mushrooms, bell pepper, olives, and cheese.
- Cover the pan and cook 3-4 minutes, or until the cheese is melted and the egg is nearly all set.
- The next photo shows how mine looked when I put it under the broiler.
- I broiled this about 4 minutes in my little toaster oven but it might only take 1-2 minutes in a large oven broiler.
- Serve hot and enjoy!
More Vegetarian Ideas for Breakfast:
- Cheesy Vegetarian Breakfast Casserole
- Crustless Breakfast Tarts with Mushrooms
- Spinach and Mozzarella Egg Bake
- 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)
- Preheat broiler in your oven or small toaster oven.
- Wash mushrooms if needed, dry with paper towels, and slice into thick slices.
- 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.
- Remove mushrooms to the cutting board.
- While mushrooms cook, slice the olives, slice the bell pepper, cut the mozzarella into chunks, and beat the eggs.
- Get the Dried Oregano (affiliate link) and Spike Seasoning (affiliate link) ready.
- 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.)
- 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.
- Cover the pan and cook 3-4 minutes or until the cheese is fairly melted and the eggs are nearly all set.
- 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.)
- 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Vegetarian Breakfast Pizza is made with low-carb 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 Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Egg Crust Vegetarian Breakfast Pizza was first posted in 2013. The recipe was last updated with more information in 2023.