Keto Breakfast Pizza With Cauliflower Crust – A Satisfying Low-Carb Morning Favorite

This breakfast pizza brings weekend brunch vibes to your weekday routine without the carb crash. A crisp cauliflower crust, creamy cheese, salty bacon, and runny-yolk eggs make it feel indulgent while staying keto-friendly. The flavors are familiar and comforting, but the macros are on your side.

It’s simple enough for a weekday, special enough for guests, and flexible for whatever toppings you like. If you want a savory breakfast that actually keeps you full, this one delivers.

Keto Breakfast Pizza With Cauliflower Crust - A Satisfying Low-Carb Morning Favorite

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Cauliflower: 1 large head or 16 oz riced cauliflower (fresh or frozen, thawed)
• Eggs: 4 large eggs (2 for crust, 2 for topping; adjust to taste)
• Cheese for crust: 1 cup shredded mozzarella
• Parmesan: 1/4 cup finely grated
• Almond flour: 2–3 tablespoons (optional but helpful for structure)
• Seasonings: Salt, black pepper, garlic powder, Italian seasoning or dried oregano
• Olive oil or avocado oil: For brushing the crust
• Breakfast toppings: 4 slices bacon or 1/4 lb breakfast sausage
• Cheese for topping: 1 to 1 1/2 cups shredded mozzarella or cheddar
• Veggies: 1/2 small red onion, a handful of spinach, or bell pepper (optional, thinly sliced)
• Fresh herbs: Chives or parsley (optional)
• Hot sauce or chili flakes: Optional for heat

Method

 

1. Preheat and prepare: Heat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper and lightly oil it. This prevents sticking and helps crisp the crust.
2. Rice the cauliflower: If using fresh cauliflower, cut into florets and pulse in a food processor until it looks like rice. If using pre-riced cauliflower, measure about 16 ounces.
3. Cook out moisture: Microwave the riced cauliflower for 5–7 minutes or sauté it in a dry skillet over medium heat until steamy and softened. Let it cool slightly.
4. Squeeze it dry: Transfer to a clean kitchen towel or cheesecloth. Squeeze out as much water as possible. The drier the cauliflower, the crisper the crust. Aim for a compact, almost dough-like crumble.
5. Mix the crust: In a bowl, combine the squeezed cauliflower, 2 beaten eggs, 1 cup shredded mozzarella, 1/4 cup Parmesan, 2 tablespoons almond flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and a pinch of pepper. If it feels wet, add the extra tablespoon of almond flour.
6. Shape the base: Place the mixture on the prepared pan. Press it into a 10–12 inch round, about 1/4 inch thick, with a slightly thicker edge. Brush lightly with oil.
7. Par-bake the crust: Bake for 15–18 minutes until the edges are golden and the center is set. If the parchment looks damp, slide the crust onto a new sheet to keep it dry.
8. Cook the bacon or sausage: While the crust bakes, cook the bacon until crisp or brown the sausage. Drain on paper towels and crumble or chop.
9. Add toppings: Sprinkle 1 to 1 1/2 cups cheese evenly over the crust. Scatter bacon or sausage and any thinly sliced veggies. Create 2–3 small wells for the eggs if you like runny yolks.
10. Add the eggs: Crack 2 eggs (or more) into the wells. If you prefer fully set eggs, scramble them lightly and spoon on top instead.
11. Bake to finish: Return to the oven for 8–12 minutes, until the cheese is melted and the egg whites are set. For soft yolks, start checking at 8 minutes. For firmer yolks, give it a couple more minutes.
12. Season and serve: Sprinkle with salt, pepper, chopped chives, and chili flakes if desired. Let it rest 3–5 minutes for cleaner slices. Cut and serve warm.

Why This Recipe Works

This crust gets crisp because we remove moisture from the cauliflower and bind it with eggs and cheese. That creates a sturdy base that won’t fall apart under toppings.

Breakfast classics like bacon and eggs layer on flavor while keeping carbs low. A quick prebake ensures the crust firms up and the cheese melts evenly. The result is a sliceable pizza with the texture you crave and the keto macros you want.

Shopping List

• Cauliflower: 1 large head or 16 oz riced cauliflower (fresh or frozen, thawed)
• Eggs: 4 large eggs (2 for crust, 2 for topping; adjust to taste)
• Cheese for crust: 1 cup shredded mozzarella
• Parmesan: 1/4 cup finely grated
• Almond flour: 2–3 tablespoons (optional but helpful for structure)
• Seasonings: Salt, black pepper, garlic powder, Italian seasoning or dried oregano
• Olive oil or avocado oil: For brushing the crust
• Breakfast toppings: 4 slices bacon or 1/4 lb breakfast sausage
• Cheese for topping: 1 to 1 1/2 cups shredded mozzarella or cheddar
• Veggies: 1/2 small red onion, a handful of spinach, or bell pepper (optional, thinly sliced)
• Fresh herbs: Chives or parsley (optional)
• Hot sauce or chili flakes: Optional for heat

Step-by-Step Instructions

1. Preheat and prepare: Heat your oven to 425°F (220°C).

   Line a baking sheet or pizza pan with parchment paper and lightly oil it. This prevents sticking and helps crisp the crust.

2. Rice the cauliflower: If using fresh cauliflower, cut into florets and pulse in a food processor until it looks like rice. If using pre-riced cauliflower, measure about 16 ounces.
3. Cook out moisture: Microwave the riced cauliflower for 5–7 minutes or sauté it in a dry skillet over medium heat until steamy and softened.

   Let it cool slightly.

4. Squeeze it dry: Transfer to a clean kitchen towel or cheesecloth. Squeeze out as much water as possible. The drier the cauliflower, the crisper the crust.

   Aim for a compact, almost dough-like crumble.

5. Mix the crust: In a bowl, combine the squeezed cauliflower, 2 beaten eggs, 1 cup shredded mozzarella, 1/4 cup Parmesan, 2 tablespoons almond flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and a pinch of pepper. If it feels wet, add the extra tablespoon of almond flour.
6. Shape the base: Place the mixture on the prepared pan. Press it into a 10–12 inch round, about 1/4 inch thick, with a slightly thicker edge.

   Brush lightly with oil.

7. Par-bake the crust: Bake for 15–18 minutes until the edges are golden and the center is set. If the parchment looks damp, slide the crust onto a new sheet to keep it dry.
8. Cook the bacon or sausage: While the crust bakes, cook the bacon until crisp or brown the sausage. Drain on paper towels and crumble or chop.
9. Add toppings: Sprinkle 1 to 1 1/2 cups cheese evenly over the crust.

   Scatter bacon or sausage and any thinly sliced veggies. Create 2–3 small wells for the eggs if you like runny yolks.

10. Add the eggs: Crack 2 eggs (or more) into the wells. If you prefer fully set eggs, scramble them lightly and spoon on top instead.
11. Bake to finish: Return to the oven for 8–12 minutes, until the cheese is melted and the egg whites are set.

    For soft yolks, start checking at 8 minutes. For firmer yolks, give it a couple more minutes.

12. Season and serve: Sprinkle with salt, pepper, chopped chives, and chili flakes if desired. Let it rest 3–5 minutes for cleaner slices.

    Cut and serve warm.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. The crust stays firmer if you reheat in a skillet over medium heat or in a 375°F (190°C) oven for 8–10 minutes. Avoid the microwave if possible—it softens the crust.

If freezing, skip the eggs on top, bake the crust and cheese layer, cool completely, wrap well, and freeze up to 2 months. Add fresh eggs and toppings when reheating to finish.

Benefits of This Recipe

• Low-carb, high-satiety: Cauliflower, eggs, and cheese deliver protein and fat without a heavy carb load, keeping you full longer.
• Customizable: Works with bacon, sausage, ham, or veggie-only. You can adjust to your taste and macros.
• Meal-prep friendly: The crust can be made ahead, so breakfast comes together fast during the week.
• Comfort food feel: It tastes like a classic breakfast pizza but fits a ketogenic or low-carb approach.

What Not to Do

• Don’t skip the squeezing step: Excess moisture guarantees a soggy crust.
• Don’t overload with wet toppings: Too many watery veggies can soften the base.

  If using mushrooms or spinach, sauté first.

• Don’t rush the par-bake: The crust needs time to set; underbaking leads to floppy slices.
• Don’t crack eggs onto a cold pizza: The hot crust helps the whites set quickly without overcooking the yolks.

Recipe Variations

• Meat lovers: Use a mix of bacon, sausage, and diced ham. Add a sprinkle of smoked paprika.
• Veggie supreme: Sautéed mushrooms, spinach, bell peppers, and onions with a sprinkle of feta.
• Southwest style: Chorizo, pepper jack, jalapeños, and a drizzle of avocado crema after baking.
• Herb and ricotta: Dollops of ricotta, mozzarella, fresh basil, and a touch of lemon zest (add eggs as usual).
• White pizza: Brush the crust with garlic-infused olive oil, then add mozzarella, Parmesan, and eggs. Finish with arugula.
• Dairy-light option: Reduce cheese in the crust by half and add 1 more tablespoon almond flour for structure.

FAQ

Can I use frozen riced cauliflower?

Yes.

Thaw it completely, then squeeze out as much water as you can. Frozen rice often holds more moisture, so take your time with the towel step.

How do I keep the eggs from sliding off?

Create shallow wells in the cheese and toppings, then crack the eggs into those spots. Adding the eggs when the crust is hot also helps them set quickly.

What if I don’t eat pork?

Use turkey bacon, chicken sausage, or skip the meat and add extra veggies.

Season with smoked paprika for a savory edge.

Can I make the crust ahead?

Absolutely. Par-bake the crust for 15–18 minutes, cool, and store in the fridge for up to 3 days. When ready, add toppings and bake until the cheese melts and eggs set.

Is almond flour required?

No, but it helps with texture.

You can leave it out or swap with 1–2 tablespoons coconut flour (use less since it absorbs more moisture).

How many carbs per slice?

It varies by toppings and slice size. A typical 12-inch pizza with this crust and basic toppings lands around 4–6 net carbs per slice when cut into 6 pieces. Calculate based on your exact ingredients for precision.

Can I make it without cheese?

Cheese helps bind the crust.

For dairy-free, use a dairy-free shredded cheese that melts well, and add an extra tablespoon of almond flour. The texture will be a bit different but still tasty.

How do I get a crisper crust?

Use a perforated pizza pan or preheat a pizza stone. You can also flip the crust halfway through par-baking to drive off more moisture, then finish as directed.

What’s the best way to reheat?

A hot skillet or 375°F oven keeps the base crisp.

Warm until the cheese is melty and the crust is hot, about 5–10 minutes.

Final Thoughts

This Keto Breakfast Pizza with Cauliflower Crust turns familiar flavors into a smart, satisfying morning meal. It’s hearty, flexible, and easy to make ahead. Whether you like soft-set eggs or fully cooked, bacon or veggies, you’ll get a slice that feels like comfort food without the carb load.

Keep this recipe in your regular rotation and tweak the toppings to match your mood.