Sheet Pan Keto Breakfast Pizza
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
keto breakfast pizza
(leave out the rosemary)
Salt and pepper
heavy whipping cream
Salt and pepper
Preheat the oven to 325F and line a 15x11 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.
serving = 1/12th of recipe
By Carolyn Ketchum of All Day I Dream About Food