Keto-Crust Breakfast Pizza

Start your morning with this hearty Keto Breakfast Pizza. The low-carb crust is made from melted mozzarella, almond flour, and cream cheese, creating a crispy base without the carbs. Topped with basil pesto, savory chorizo, scrambled eggs, Manchego cheese, and fresh grape tomatoes, this breakfast pizza is packed with flavor and protein.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Keto pizza crust

1 (6-ounce) package finely shredded mozzarella cheese

¾ cup almond flour

2 tablespoons cream cheese

1 teaspoon garlic-and-herb salt

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Pizza

¼ cup basil pesto

4 ounces pork chorizo, cooked and crumbled

4 large eggs, cooked and scrambled

2 ounces shredded Manchego cheese, plus additional for garnish

Grape tomatoes, quartered; for garnish

Directions

Preheat oven to 425°F. Cut 2 pieces of parchment paper about 2 inches larger than a 12-inch-round pizza pan.
For crust, place mozzarella cheese, almond flour, cream cheese and garlic-and-herb salt in the top of a double-boiler* over slightly simmering water; reduce heat to medium. Cook until cheese is melted and mixture begins to form a doughlike appearance, stirring occasionally. Transfer dough to one piece of parchment paper. Knead dough until ingredients are completely combined.
Form the dough into a ball; pat ball into a disk in center of parchment paper. Place the second piece of parchment on top; roll out dough to a 12-inch round. Remove top paper. Place dough with bottom paper onto the pizza pan. Using a fork, prick dough to prevent large bubbles from forming.
Bake crust for 6 to 8 minutes or until golden brown. Let crust cool on pan on a wire rack.
For pizza, spread crust with pesto. Top with chorizo, scrambled eggs, and 2 ounces Manchego cheese. Bake for 5 to 8 minutes or until cheese is melted. Garnish with grape tomatoes and sprinkle with additional Manchego cheese, if desired.

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*Note: if you do not have a double-boiler, use a glass bowl that fits snugly in a medium saucepan, with bowl above level of water.