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 whipping cream, 38% M.F.
1 tsp
Garlic powder
1 tsp
Onion powder
1/2 tsp
Black pepper
1/2 tsp
Salt
6 large
Egg
3 tbsp
Almond milk, unsweetened
1 tbsp
Butter, unsalted
1/2 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, 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 almond milk.
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 mozzarella cheese.
Bake the keto breakfast pizza for 5 more minutes or until the cheese is melted and the eggs are completely cooked.
