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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.