Add some cheese, eggs, and bacon, and you’ve got yourself the perfect keto breakfast! I’ve wanted to make this pizza for a while now. But as long as my go-to keto pizza crust was made with cauliflower, it just didn’t seem like it would work. Cauliflower pizza crust is very tasty, but it’s not very sturdy, so I didn’t think it would hold the eggs too well. Then I discovered this amazing coconut flour pizza crust. It sounds suspicious, I know, but it’s lovely. It’s tasty, not coconutty at all, and it’s quite sturdy. That’s when I knew I would finally be able to make a keto breakfast pizza.
Ingredients
You’ll only need a few simple ingredients to make this tasty pizza. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in the crust. Spices: I like to use garlic powder, onion powder, and dried oregano. Coconut flour: One of my favorite flour substitutes. Since it’s extremely absorbent, it’s best to measure it by weight, not volume. Each gram counts! Grated parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded. Toppings: Bacon, Shredded provolone cheese, and eggs. These eggs should be small or medium.
Instructions
Expert tip
In my experience, coconut flour crust is actually easier to make and work with than wheat flour crust. And I should know. Back in my high-carb days I owned a bread machine and used to make homemade pizza quite often! 🍕 Cook the bacon. First, cook the bacon in a skillet, allow it to cool, then crumble it. Set it aside for your pizza topping. Make the crust. Now, mix the crust - it’s made with coconut flour, eggs, water, spices, and parmesan cheese. Bake the crust. The next step is baking the crust for about 10 minutes in a 400°F oven. It should be set but still light in color. Your goal is egg whites that are set and yolks that are still soft. But if you prefer your eggs fully cooked, that’s fine too, and that’s in fact the CDC recommendation for cooking eggs.
Frequently asked questions
Variations
One way to vary this recipe is by using different cheeses to top your pizza. While I really like provolone, you can also use shredded mozzarella.Instead of garlic powder, onion powder, and dried oregano, you can use a tablespoon of pizza seasoning.
Serving suggestions
Although I usually make this recipe for weekend brunch, I also make it quite often for dinner and serve it with a side of a simple salad such as this arugula salad, or some steamed broccoli. It’s substantial and very filling.
Storing leftovers
This is one of those recipes where it’s best to only make as much as you can eat right away. I wouldn’t try to store the leftovers, especially if the egg yolks are runny. If they’re fully cooked, you might be able to keep the leftovers in the fridge, in an airtight container, for a couple of days and reheat them in the microwave.
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Recipe card
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