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 also Keto, low-glycemic, and gluten-free! Use Pizza Recipes to find more recipes like this one.

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

When I posted my Egg-Crust Breakfast Pizza with Pepperoni, Olives, Mozzarella, and Tomatoes 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.)   These Breakfast Pizzas that I’m having fun experimenting with 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.

There are similarities, but frittatas have much more egg in proportion to other ingredients, while the egg part of the Breakfast Pizza really is more like a “crust” with the other ingredients added on top.  This Low-Carb Egg-Crust Vegetarian Breakfast Pizza  was just as delicious as the first one, and I’d enjoy this for a Meatless Monday breakfast, lunch, or dinner.

There are other ingredients you could use for a vegetarian version of my Breakast Pizza, but I settled on mushrooms, green onions, and olives.  Whatever ingredients you use, don’t skip the dried Oregano for that “pizza” flavor. Use Meatless Recipes to find more Vegetarian Recipes. For more Meatless Monday ideas from other bloggers, follow our Meatless Monday board on Pinterest.

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

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.) 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 add a tiny little more oil, heat the oil, and add the eggs.  Season eggs with dried oregano and Spike Seasoning (or 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.

Here’s how mine looked when I put it under the broiler. I broiled this about 4 minutes in my little toaster oven but it would only take 1-2 minutes in a large oven broiler.

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

Serve hot and enjoy!

More Ideas with Pizza Flavors for Breakfast:

Pepperoni Pizza Keto Crustless Quiche
Baked Eggs with Mushrooms and Parmesan
Pizza-Flavored Breakfast Muffins with Pepperoni, Mozzarella, Parmesan, and Oregano

Low-Carb Egg-Crust Vegetarian Breakfast Pizza

Low-Carb Egg-Crust Vegetarian Breakfast Pizza has a lot of pizza toppings on an eggy crust.

Ingredients:

  • 4 oz mushrooms, washed and thickly sliced (I used brown Crimini mushrooms.)
  • 2 tsp. + 1 tsp. olive oil
  • 6 black olives, sliced
  • 1/4 green bell pepper, thinly sliced
  • 1 oz. low-fat Mozzarella
  • 2 eggs, beaten well
  • Spike Seasoning, to taste (about 1/2 tsp.)
  • dried Oregano, to taste (about 1/4 tsp.)

Directions:

  1. Preheat broiler in your oven (or use a small toaster oven broiler to keep the kitchen cooler.)
  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 6-7 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 and Spike Seasoning ready.
  7. When mushrooms are done add the last teaspoon of olive oil to the pan (if needed) 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:

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, which is one of my favorite pans.

Recipe created by Kalyn.

All images and text ©

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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