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Low Carb Breakfast Fathead Pizza Recipe

Breakfast
Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.5/5
(2300 reviews)
By Zylo Nutritionist Team
Low Carb Breakfast Fathead Pizza
Zylo Recipes

Description

Imagine starting your weekend with a warm, inviting breakfast pizza, a delightful departure from the everyday breakfast fare. This recipe transforms familiar breakfast flavors into a shareable, crowd-pleasing dish perfect for a relaxed brunch with family or friends. The foundation of this breakfast pizza is a unique crust, made with a blend of coconut flour and cheese, offering a satisfying texture with a subtle savory note.

A hint of onion powder enhances the overall flavor profile of the crust, adding depth without being overpowering. The crust is first partially baked to achieve a firm yet tender base, ready to support the delicious toppings. A thin layer of tomato sauce provides a tangy counterpoint to the richness of the cheese and other ingredients.

Next, a generous layer of cheddar cheese melts into a gooey, golden blanket, creating a comforting and familiar pizza experience. Tender slices of mushrooms and juicy, ripe tomatoes are scattered across the cheese, adding bursts of freshness and earthy notes to each bite. Seasoned ground pork, browned to crispy perfection, provides a savory and satisfying protein element, complementing the other flavors and textures.

A sprinkle of aromatic oregano adds a touch of herbaceousness, tying all the ingredients together in a harmonious blend. The pizza is then baked until the crust is golden brown, the cheese is melted and bubbly, and the pork is crisp and irresistible. This breakfast pizza is easily customizable to suit your personal preferences and dietary needs.

Feel free to explore different breakfast ingredients to create your own signature version. Consider adding a perfectly cooked egg, its yolk adding richness and creaminess, or crispy diced bacon for a smoky and salty crunch. Sliced breakfast sausage would also be a welcome addition, providing a heartier and more substantial bite.

This breakfast pizza is not just a meal; it's an experience, a celebration of flavors and textures that will brighten your morning and leave you feeling satisfied and energized.

Preparation Time

Prep Time
20 min
Cook Time
31 min
Total Time
51 min

Nutrition Information

Per 1 servings serving
C
Calories
720 Kcal
C
Carbs
12 g
Fi
Fiber
3 g
Sugar
4 g
P
Protein
38 g
C
Fats
60 g
Saturated Fats 35 g
Unsaturated Fats 20 g
Cholestrol 180 mg
Sodium 700 mg
Potassium 250 mg
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Ingredients

    1.
    Ground Pork
    Ground Pork
    7 ounce
    2.
    Mushrooms
    Mushrooms
    3 medium
    3.
    Raw Egg
    Raw Egg
    2 medium
    4.
    Marinara Sauce
    Marinara Sauce
    2 tablespoon
    5.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    6.
    Cream Cheese Spread
    Cream Cheese Spread
    2 tablespoon
    7.
    Cheddar Cheese
    Cheddar Cheese
    1-¼ cup, grated
    8.
    Salt, Sea Salt
    Salt, Sea Salt
    1 teaspoon
    9.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    10.
    Parmesan Cheese
    Parmesan Cheese
    1 tablespoon, grated
    11.
    Onion Powder
    Onion Powder
    1 teaspoon
    12.
    Tomato
    Tomato
    1 small - 2 2/5" diameter
    13.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    14.
    Coconut Flour
    Coconut Flour
    ¾ cup
    15.
    Mozzarella Cheese
    Mozzarella Cheese
    ½ cup, grated
    16.
    Cheddar Cheese
    Cheddar Cheese
    1-¼ cup, grated
    17.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Start by preparing the fathead dough base. In a food processor, combine the coconut flour, 3/4 cup of grated cheddar, mozzarella, cream cheese, half a teaspoon of salt, black pepper, onion powder, butter, and parmesan. Blend until a chunky crumb consistency is achieved.
    2.
    Crack the eggs into the food processor. Blend again until well combined, forming a dough that is slightly tacky and easy to mold.
    3.
    Preheat the oven to 375 degrees Fahrenheit. Cut two large squares of baking paper. Place the dough onto one square, cover with the other, and roll into a circle about 1/4 inch thick, roughly the size of a dinner plate. You can use a plate as a template to score the dough circle if desired.
    4.
    Carefully lift the pizza base on the bottom sheet of paper onto a large shallow baking tray. Transfer to the oven and bake for 10 minutes until lightly golden and starting to firm. While the base is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the ground pork and cook until well browned. Remove from the pan with a slotted spoon and set aside.
    5.
    After 10 minutes, remove the pizza base from the oven to add the toppings. Spoon the passata evenly over the base and sprinkle with the remaining grated cheddar. Thinly slice the tomatoes and mushrooms and arrange over the pizza. Crumble the ground pork on top. Season with a little salt and sprinkle with oregano. Drizzle with the remaining olive oil.
    6.
    Return the pizza to the oven. Cook for a further 12-15 minutes or until the base is golden, the pork is crisp, and the cheese is melted. Serve hot as is, or with a side salad.