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Kalyn's Kitchen

Low-Carb Egg-Crust Vegetarian Breakfast Pizza

Low-Carb Egg-Crust Vegetarian Breakfast Pizza has a lot of pizza toppings on an eggy crust, and this delicious breakfast pizza is quick and easy to make! Use Pizza Recipes to find more recipes like this one.

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Low-Carb Egg-Crust Vegetarian Breakfast Pizza title photo

This Low-Carb Egg-Crust Vegetarian Breakfast Pizza is a variation of my recipe for Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes, and when I posted the first one a few people asked why it was not called 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.)

There are similarities, 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. 

There are other ingredients you could use for a vegetarian version of my Breakfast Pizza, but I settled on mushrooms, green onions, and olives, and this Egg-Crust 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’d enjoy this for a meatless meal any time of day.

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

How to Make Low-Carb 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 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!

Low-Carb Egg-Crust Vegetarian Breakfast Pizza second photo

More Ideas with Pizza Flavors for Breakfast:

Pepperoni Pizza Keto Crustless Quiche ~ Kalyn’s Kitchen
Low-Carb Open Face Pizza Omelet ~ Gluesticks and Gumdrops
Low-Carb Egg Crust Breakfast Pizza ~ Kalyn’s Kitchen

Low-Carb Egg-Crust Vegetarian Breakfast Pizza

Low-Carb Egg-Crust Vegetarian Breakfast Pizza

Yield Makes 2 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

Ingredients

  • 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)

Instructions

  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.

Notes

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:

Yield:

2

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Egg-Crust Vegetarian Breakfast Pizza thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Egg-Crust Vegetarian Breakfast Pizza is made with all low-carb and low-glycemic ingredients, making it a great choice for any phase of the South Beach Diet.  Be sure to use low-fat cheese if you’re making this for South Beach. This recipe is also great for other types of low-carb diets, most of which would prefer full-fat cheese.

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.

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    11 Comments on “Low-Carb Egg-Crust Vegetarian Breakfast Pizza”

  1. Thanks for telling me so I can remove them. This is a very old post so I guess those other bloggers’ posts are no longer there.

  2. This is the worse set of recipes to follow!!!!!!!!!!!!

  3. Thanks for catching that, just fixed it. Glad you enjoyed it!

  4. This was definitely one of the best recipes for Phase 1. I see that you left out when to add the olives in both the picture directions and the directions down below. It is pretty easy to figure out but a new cook may panic!!

  5. Love the idea of an egg crust!!

  6. What a great idea this is, Kalyn – what a great veggie- packed breakfast, and so unique! This would totally be a dinner option in our house too – I love eggs for dinner.

  7. Thanks Carla, Joanne, and Jeanette. Hope you guys enjoy! This is becoming my new favorite breakfast.

  8. I do love your idea of an egg crust Kalyn – going to make a breakfast pizza for the kids this morning and dig out some toppings from my fridge. Thanks for the inspiration!

  9. Some days I really want pizza but not all the carbs and calories! Perfect option, right here.

  10. What a great idea! With the toppings on top instead of midst the eggs, this will really bring out the flavor. Whatever hits your tongue the most, you taste the most. Yum!