This breakfast pizza with an egg crust is the perfect way to satisfy those savory morning cravings while staying firmly within your keto goals. Instead of a heavy, carb-laden dough, this recipe uses a light and fluffy seasoned egg base that acts as a protein-packed canvas for all your favorite toppings. You will love the contrast between the tender egg and the bubbly, golden-brown mozzarella cheese that gets perfectly toasted under the broiler. Every bite is packed with the salty punch of pepperoni and black olives, beautifully balanced by the burst of juicy cherry tomatoes and aromatic oregano, making it a vibrant and filling start to your day that feels like a true indulgence.

One of the best things about this dish is how easily you can customize it based on what you have in your refrigerator. If you are looking to swap out the pepperoni, cooked crumbled sausage or crispy bacon bits make excellent protein alternatives that pair beautifully with the egg crust. For a vegetarian-friendly version, simply omit the meat and load up on sliced bell peppers, sautéed mushrooms, or fresh baby spinach. You can even experiment with different cheeses like sharp cheddar or a sprinkle of salty feta to change the flavor profile. If you prefer a bit of heat, a pinch of red pepper flakes or a drizzle of keto-friendly hot sauce adds a fantastic kick to the finished pizza.

While this breakfast pizza is best enjoyed fresh from the pan, it stores remarkably well if you want to meal prep for a busy morning. Simply place any remaining slices in an airtight container and keep them in the refrigerator for up to three days. We do not recommend freezing this particular recipe, as the texture of the eggs and fresh tomatoes can change significantly upon thawing. When you are ready for a quick meal, the best way to reheat your pizza is in a dry skillet over medium-low heat or in an air fryer for a few minutes. This helps maintain the structure of the egg crust and ensures the cheese becomes perfectly melty and gooey once again without the risk of the eggs becoming rubbery in the microwave.

Yields 1 servings of Breakfast Pizza with an Egg Crust

The Preparation

2 large egg
2 teaspoons olive oil
4 small cherry tomatoes, thinly sliced
6 slices pepperoni, halved
6 whole black olives, thinly sliced
1 ounce mozzarella cheese, cubed
1/2 teaspoon all-purpose seasoning
1/4 teaspoon dried oregano

The Execution

1. Turn oven broiler on, then whisk the eggs in a small bowl.

Whisked eggs in a white bowl with pepperoni, olives, tomatoes, and mozzarella cubes nearby

2. Preheat on omelet pan over medium heat. Add olive oil to the pan, then pour in the eggs. Sprinkle the seasoning over the top. Let the eggs cook until they start to set on the bottom.

3. Sprinkle on half the tomatoes, pepperoni, olives, and mozzarella. Follow this with a second layer of each. Cover the pan and allow the eggs to finish cooking.

Egg crust pizza layered with pepperoni, mozzarella, black olives, and cherry tomatoes in a cast iron skillet

4. Place the pizza under the broiler until it starts to brown on top.

Broiled breakfast pizza with browned mozzarella, pepperoni, and oregano in a cast iron skillet

This makes a total of 1 serving of Breakfast Pizza with an Egg Crust. The serving comes out to be 437 calories, 35.9g fats, 3.8g net carbs, and 23g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
2 large egg	157	10.5	0.8	0	0.8	13.8
2 teaspoon olive oil	80	9	0	0	0	0
4 small cherry tomatoes	9	0.1	1.9	0.6	1.3	0.4
6 slice pepperoni	91	8.3	0.2	0	0.2	3.5
6 whole black olives	28	2.6	1.5	0.8	0.7	0.2
1 ounce mozzarella cheese	85	6.3	0.6	0	0.6	6.3
1/2 teaspoon all-purpose seasoning	1	0	0.3	0.2	0.1	0.1
1/4 teaspoon dried oregano	1	0	0.2	0.2	0.1	0
Totals	451	36.8	5.5	1.7	3.8	24.3