This keto breakfast pizza baked is fully loaded and ready to fire. Baked on a sheet pan, it’s easy to make and feeds a crowd. You’ve got to add this one to your list of keto breakfast recipes!
Once upon a time, I would have been horrified at the thought of pizza for breakfast. Because back in the day, that would have mean cold, leftover pizza from the night before, congealing in the fridge or on the counter.
I had many a friend who would swear it was the best cure for a hangover, but the very thought turned my stomach even then. It was just never my thing.
But a freshly baked keto pizza piled high with eggs, bacon, and cheese? Now we’re talking! And I hope you’re listening because this keto breakfast pizza is calling your name.
It’s not fathead dough!
Many of you will be thrilled to know that this breakfast pizza is NOT made with fathead dough. Don’t get me wrong, I have often used mozzarella based dough for keto pizza crust, and think it’s fabulous.
But given that it’s made with cheese, and then the pizza is topped with more cheese, it can all get a bit… cheesy, shall we say? And a bit heavy on the dairy.
This time around, I used my keto focaccia recipe as the basis for the crust, which contains no extra cheese. And with a few basic swaps, you could even make the whole breakfast keto pizza dairy free.
Now, isn’t that nice for a change?
How to make keto breakfast pizza
Okay, so let’s cut to the chase. How do you make a low carb breakfast pizza without fathead dough? Here are my best tips for getting it right:
Keto focaccia bread is super easy to make. Once the dough is prepped, you simply use wet hands to press it out into a sheet pan. This does take a little time and effort but it will spread out to the full 11×15 inches.
Make sure you line the sheet pan with parchment and then grease the parchment, for easy release. Bake the crust until it’s firm to the touch. Since it’s nice and thin, this takes only about 15 minutes.
The cream sauce
Keto breakfast pizza needs some sauce, but tomato sauce just didn’t feel quite right. So I created a white sauce with cream cheese, cream, and garlic. It adds such great flavor!
Eggs are a must on a breakfast pizza, and it’s easy to whip up some scrambled eggs for the top. I highly recommend under-cooking the eggs a bit, since they get cooked more in the oven. They should be just shy of firm curds and not dry.
Now for the tough decision: bacon or sausage? Or both? I went with crumbled bacon this time but oh, the possibilities!
You also have some choice on the cheese too. Cheddar seems right for a breakfast pizza but you could always go with the meltier, gooier mozzarella.
Put it all together
One you have the toppings on there, return the pizza to the oven for a few minutes. This helps melt the cheese and warm everything through. Now you’re ready to dig in!
Frequently Asked Questions
I really prefer the consistency of the crust with a mix of almond flour and coconut flour. But if you want to skip the coconut flour, you will need an extra full cup of almond flour to replace it. This may make your pizza higher in carbs.
You do need protein powder for the crust to rise properly. However, you can use egg white protein powder, or even plant based protein powder. Just don’t use collagen protein, as it will make the bread gummy and hard to cook through.
Yes, actually, it’s a great recipe for meal prep. The leftover heat up surprisingly well! Just store them in an airtight container in the fridge. I don’t recommend trying to freeze this breakfast pizza.
You can also make a smaller recipe by cutting all the ingredients in half and baking it in a 9×9 square baking pan.
Just a few easy swaps for a dairy-free keto breakfast pizza: use egg white protein in the crust, and dairy free cream cheese and coconut milk or almond milk in the sauce. Then you can either skip the cheese in the topping or use dairy free cheese shreds.
There you have it! A delicious keto breakfast pizza piled high with your favorite toppings. It’s definitely a must make.
More fun keto pizza recipes
- Crustless Keto Pizza
- Easy Keto Pizza Chicken
- Jalapeno Popper Pizza
- Keto Chicken Alfredo Pizza
- Deep Dish Sausage Pizza
- Keto Cookie Pizza
Sheet Pan Keto Breakfast Pizza
- 1 recipe keto focaccia (leave out the rosemary)
- 4 ounces cream cheese softened
- 3 tablespoon heavy cream
- 2 cloves garlic minced
- Salt and pepper
- 8 large eggs
- ¼ cup heavy whipping cream
- Salt and pepper
- 2 tablespoon butter
- 8 slices cooked bacon crumbled
- 8 ounces cheddar grated
- Preheat the oven to 325F and line a 15×11 inch rimmed baking sheet with parchment paper. Grease the paper.
- Prepare the focaccia dough according to the recipe and directions, leaving out the rosemary.
- Using wet hands, press and spread the dough out on the pan to the edges. (Wet your hand frequently as you press out the dough). Smooth out the top as best you can.
- Bake about 15 minutes, until the crust is firm to the touch. Remove and set aside while preparing the toppings.
- In a medium bowl, stir together the cream cheese and cream until well combined. Stir in the garlic, and season to taste.
- Spread the sauce over the crust, leaving a ½ inch border.
- In a large bowl, whisk the eggs with the cream until well combined.
- Set a large skillet over medium-low heat and add the butter. Once the butter is melted, add the egg mixture. Use a spatula to lift and turn the eggs until nicely scrambled but not dry.
- Spread the eggs evenly over the crust. Top the eggs with the crumbled bacon and sprinkle on the cheese.
- Increase the oven heat to 375F. Return the pizza to the oven and bake another 5 to 7 minutes, until the cheese is melted.
I know you did this crust with breakfast pizza, but I am assuming it would work with regular pizza toppings as well? My entire family loves the focaccia bread! I love working with Fathead dough but it is a bit much on the cheese when I make pizza, especially for my husband!
I’m not big on eggs for breakfast, but you got me with the white sauce – I much prefer white pizzas. I am curious to know how much sausage you would use for this pizza (I’m thinking 8 oz.)? Also, would it work to bake a half recipe in a glass pan? I think my metal pans are 8″. I’m looking forward to trying this. Thank you.
Glass does take longer to bake through so you may need to adjust for that. I’d do 8 to 12 ounces of sausage.
As it happens, I don’t eat eggs for breakfast either. Texture issues with sensory problems, so they’re okay in baked goods, but not as just eggs. Made this this morning, and what we did was turn the sauce into a keto sausage gravy, (it’s halfway there already!) then just covered it with cheese and baked.
We also did half the recipe, as there are only 2 of us. We used a quarter sheet pan – highly recommended if you find yourself halving recipes that use a cookie sheet. We use ours a lot: cookies, biscuits, sheet cakes. (Both before and since going low carb)
Anyway, I literally just finished eating ours and it was delicious.
Made this for brunch for a group of non-keto friends and it was DEVOURED!!! Hint: read the whole recipe and don’t cook the focaccia fully as the focaccia recipe says! Also hint…spread the focaccia out enough…I ended up with too thick of a crust but it was still amazing!!! THANK YOU!!!
Great to hear!
Next on my list to make. LOVE breakfast pizza. I was wondering if anyone has tried to make the focaccia bread in a little Dash griddle? Thought it might be an interesting sandwich type creation.
Give it a go and report back to us!
Valerie Chase says
What a great idea! I just finished making this a second time and it’s amazing!
Thank you so much Carolyn…
OMG this is amazing!! Carolyn I wish I would have tried this sooner! My Son who has Down Syndrome even gave it a thumbs up! I’ve taken him down the low carb journey and he likes everything I’ve made from your site.
Thank you again!!
I am so glad to hear that!
I am invited to a potluck brunch and this is something I was looking for. I think this will work. I was thinking of adding some sauteed mushrooms, green pepper and onion. I know this will add some carbs but I think it would be fabulous. Thank you Carolyn.
Sure! This is a basic recipe so it’s up to you to play with it!
You could leave off the cream sauce and put dabs of salsa.
Even better when I used sausage and gravy as the base sauce. So darn good.
Shari Weiner says
Absolutely amazing! The crust is so perfect because it’s like a biscuit and so appropriate for a breakfast pizza!
Patti Weyers says
This looks perfect for the guys breakfast!! Can you make it the night before, leave it in the the fridge and pop it in the oven in the morning?
I can’t see why not! But still make sure to pre-bake the crust a bit.
This is delicious! I topped mine with sausage, and it tastes just like a McDonald’s Sausage, egg and cheese biscuit. Thanks!
No rating yet (though it looks and sounds great!), but have a question. Could half of the water be replaced with sugar-free maple syrup to make this into a keto mc griddle type of recipe? Maybe a little more dribbled on top? Just a thought.
Hmmm, I never thought of that. I think you will need to experiment and see how it works out!
Great Keto breakfast! My husband and both loved it!
Oh wow! This breakfast pizza didn’t disappoint for breakfast! My family loved this especially my picky son. Will be making this recipe again! Such a delicious and so much flavor!
love the serving in one pan for this, great for a crew and all the favorite breakfast ingredients too, thank you!
Love it ! It could easily be turned into week dinner !
I think this sounds amazing and will be made this weekend…..and I am going with both sausage and bacon!
I have to say you inspire, I need to plan meals out and take time to make more of your recipes!
Thank you for all you do!
Hope you love it!