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Easy Low-Carb Breakfast Pizza with Fathead Dough

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A quick and easy low-carb breakfast pizza featuring a crispy, cheesy Fathead dough crust topped with eggs, bacon, and cheddar cheese. Perfect for busy mornings or brunch, this recipe offers a satisfying, guilt-free start to your day.

Ingredients

Scale
  • 1 ½ cups shredded mozzarella cheese
  • 2 tablespoons cream cheese, softened
  • ¾ cup almond flour
  • 1 large egg, room temperature
  • ½ teaspoon baking powder
  • ¼ teaspoon garlic powder (optional)
  • Pinch of salt
  • 2 large eggs
  • 3–4 slices bacon, cooked and crumbled (or turkey bacon)
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped green onions
  • Salt and pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a microwave-safe bowl, combine 1 ½ cups shredded mozzarella and 2 tablespoons softened cream cheese. Microwave in 30-second bursts, stirring in between, until fully melted and smooth (about 1-1.5 minutes).
  3. Add ¾ cup almond flour, ½ teaspoon baking powder, ¼ teaspoon garlic powder (if using), and a pinch of salt to the melted cheese. Stir to combine, then add 1 large egg. Mix until a sticky dough forms.
  4. Place the dough onto the parchment-lined baking sheet. Using lightly oiled hands or a rolling pin, press the dough into a roughly 9-inch circle about ¼ inch thick.
  5. Bake the crust for 10-12 minutes until edges are golden and crust is firm but slightly soft.
  6. While the crust bakes, cook 3-4 bacon slices in a skillet over medium heat until crisp. Remove and crumble. In the same skillet, lightly scramble or fry 2 eggs until just set. Season with salt and pepper.
  7. Remove the crust from the oven. Sprinkle ½ cup shredded cheddar evenly over the hot crust, then top with crumbled bacon, eggs, chopped green onions, and red pepper flakes if desired.
  8. Return the pizza to the oven for 5-7 minutes until the cheese melts and bubbles.
  9. Let the pizza cool for a couple of minutes before slicing to help the cheese set.

Notes

If dough is too sticky, refrigerate for 10-15 minutes before shaping. Avoid overbaking the crust initially; it will crisp more with toppings. Use parchment paper to prevent sticking and ease cleanup. Cook bacon and eggs separately to avoid sogginess. Melt cheeses carefully to avoid rubbery texture.

Nutrition

Keywords: low-carb breakfast, breakfast pizza, fathead dough, keto breakfast, easy breakfast, low-carb pizza, gluten-free breakfast

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