This keto breakfast pizza is a family favorite, the perfect make-ahead low carb breakfast.
Ingredients
1 cup
Almond flour
2 tbsp
Coconut flour
1 large
Egg
1 tbsp
Extra virgin olive oil
1 tsp
Xanthan gum
1 tsp
Baking powder
1/4 tsp
Himalayan salt
2 tsp
Apple cider vinegar
1 tbsp
Water
114 gm
Cream cheese
((room temperature))
1/4 cup
Heavy cream, 38% M.F.
1 tsp
Garlic powder
1 tsp
Onion powder
1/2 tsp
Paprika
1/2 tsp
Black pepper
1/2 tsp
Salt
6 large
Egg
3 tbsp
Heavy cream, 38% M.F.
1 tbsp
Butter, unsalted
6 medium slice
Bacon
(cooked; crumbled)
1/2 cup
Cheddar cheese
(grated)
1/4 cup
Mozzarella cheese
(grated)
Instructions
Make the keto breakfast pizza crust- Preheat the oven to 180°C/ 350°F and line a baking pan with parchment paper. Set aside.
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt to taste.
Mix in apple cider vinegar, the egg, olive oil, and water until a slightly sticky dough forms. Knead the dough for 1-2 minutes and allow to rest for 10 minutes.
Bake in the preheated oven for 10-12 minutes or until golden brown on top.
Prepare The Cream Cheese Topping- In a medium bowl, combine softened cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Evenly distribute the sauce over the pizza crust.
Make the Scrambled Egg Topping- Place a large skillet over medium heat and melt the butter.
In a large bowl, whisk the eggs and heavy cream.
Cook the egg mixture for 2-3 minutes until the scrambled eggs are almost done cooking, not too dry.
Spread the eggs over the crust top with crumbled bacon and cheddar cheese.
Bake the keto breakfast pizza for 5 more minutes or until the cheese is melted and the eggs are completely cooked.
