Keto Breakfast Pizza with Fathead Dough

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This yummy homemade keto breakfast pizza is made with the popular fathead dough to keep it gluten-free and keto-friendly! It’s a family favorite!

Keto Breakfast Pizza is a fun and enjoyable breakfast tradition for Christmas morning at my house. Before adopting the keto life, we made breakfast pizza with crescent rolls for the crust.

Imagine my excitement when I realized that fathead dough is an excellent substitute for crescent rolls! In fact, finding new and exciting ways to use fathead dough has become a passion of mine!

You can find several of my fathead dough recipes HERE!

And, if comfort food swaps to make them keto friendly sounds good to you, you NEED to check out this post!

Because this is a traditional Christmas breakfast for my family, I’ve added it to my holiday food challenge.

Keto Breakfast Pizza Vertical

My Personal Holiday Food Challenge!

For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I am posting my favorite holiday food, but ketofied.

Here is the list!

November Recipes

Pecan Pie

Spinach Casserole

“Potato” Casserole

Keto Mac ‘n Cheese

Green Bean Casserole

Pumpkin Pie

Dinner Rolls

December Recipes

Sugar Cookie Cutouts

Baby Yoda Gingerbread Cookies

Fudge

Eggnog

Breakfast Pizza

Pull-Apart Monkey Bread

How to Make Keto Breakfast Pizza with Fathead Dough

To make fathead dough, you have two options. Either melt the dough ingredients in the microwave or in a saucepan on the stove. For this recipe, I used the stovetop but will give the alternative directions as well.

Start by preheating the oven to 420 degrees F.

Related: Check out the baking essentials your keto kitchen needs!

In a saucepan over medium-low heat, melt together the almond flour, mozzarella cheese, and cream cheese, stirring frequently. The alternative is to heat in a microwave-safe bowl in 30-second intervals, stirring in-between.

Keto Breakfast Pizza Cheese And Almond Flour

Once the dough is melted, begin to stir in 1 egg and salt. Then, dump it onto parchment paper and knead the dough until it’s well combined. It will be very sticky, but rinsing your hand with warm water will help.

Keto Breakfast Pizza With Egg
Keto Breakfast Pizza Dough

Roll the dough between 2 pieces of parchment paper, forming a large circle. I like to roll up the edges to form a border. Poke holes in the crust using a fork to keep it from puffing up in the oven.

Keto Breakfast Pizza Rolled Out Dough

Bake the pizza dough at 420 degrees F for 7-10 minutes or until the dough begins to brown. Remove the pizza crust from the oven and set aside while you prepare the pizza toppings.

Keto Breakfast Pizza Baked Dough

Lower oven heat to 350 degrees F. In a skillet on the stove, brown the breakfast sausage and drain the grease once it’s done.

Spread the breakfast sausage evenly across the pizza crust.

Related: Check out my tips for converting a family to the keto diet.

Keto Breakfast Pizza Add Sausage

In a large bowl, whisk together the eggs and heavy cream and pour over the ground sausage. And of course, add any additional topping you’d like!

Keto Breakfast Pizza Add Eggs And Toppings

Finally, sprinkle the cheddar and mozzarella cheeses on top of the pizza.

Keto Breakfast Pizza Sprinkle Cheeses

Bake the breakfast pizza for an additional 15-20 minutes at 350 degrees F, or until the cheese is melted.

You may need to cover the edges of the crust with foil to keep them from becoming too brown. I recommend you start checking the pizza around the 10-minute mark to make sure the crust is not burning on the edges.

Keto Breakfast Pizza Ready To Eat

Allow to cool slightly, then slice and enjoy!

Do you have a favorite breakfast tradition for Christmas? Let me know in the comments below!

Keto Breakfast Pizza with Fathead Dough

Keto Breakfast Pizza with Fathead Dough

Yield: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Enjoy pizza for breakfast with this yummy recipe using fathead dough to keep it low carb and keto approved!

Ingredients

For the Crust:

  • 7 oz Pre-Shredded, Low-Moisture Mozzarella Cheese
  • 3/4 cup Almond Flour
  • 1 oz Cream Cheese
  • 1 Large Egg
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder

For the Toppings:

  • 1/2 lb ground breakfast sausage
  • 4 large eggs
  • 2 tbsps cup heavy cream
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • (additional toppings of choice)

Instructions

  1. Preheat the oven to 420 degrees F
  2. Melt together the almond flour, mozzarella cheese, and cream cheese in a saucepan over medium-low heat, stirring frequently.
  3. Once melted, begin to stir in 1 egg and salt. Dump the mixture onto parchment paper and knead the dough until it's well combined.
  4. Roll the dough between 2 pieces of parchment paper, forming a large circle, and roll up the edges to form a border. Poke holes in the crust using a fork to keep it from puffing up in the oven.
  5. Bake the pizza dough at 420 degrees F. for about 7-10 minutes until the dough begins to brown.
  6. Remove from the oven and set aside.
  7. Lower oven heat to 350 degrees F.
  8. Brown the breakfast sausage in a skillet until done, and drain the grease.
  9. Spread the breakfast sausage evenly across the pizza crust.
  10. In a large bowl, whisk together the eggs and heavy cream, then pour over the ground sausage.
  11. Sprinkle the cheddar and mozzarella cheeses on top of the pizza and add any additional topping you'd like.
  12. Cook the breakfast pizza for an additional 15-20 minutes at 350 degrees F, or until the cheese is melted. You may need to cover the edges of the crust with foil to keep them from becoming too brown.
  13. Allow to cool slightly, then slice and enjoy!
Nutrition Information:
Serving Size: 1 slice
Amount Per Serving: Calories: 432.4Total Fat: 37.69gSaturated Fat: 17.35gSodium: 549.95mgCarbohydrates: 4.41gFiber: 1.1gSugar: 2.03gProtein: 20.04g

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2 Comments

  1. I’ve seen a lot of fathead dough recipes but this one caught my eye as a great change from the usual bacon and eggs breakfast. I was a bit confused by the ingredient list of “2 tbsps cup heavy cream”.
    I’m wondering a little or a lot, I’m probably going to try it with 2 cups and see how it turns out..

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