High Protein, Low Carb Creamy Breakfast Pizza Recipe
You may know by now that I don’t love most low carb recipes because of their higher fat content. Unless you’re going to eat low carb for every meal, every day, they end up taking up a big percentage of total calories. I prefer to make my low carb recipes with higher protein and more moderate fat. In this low carb breakfast pizza, for example, we maintained a 3:1 protein to fat ratio while keeping carbs low. That’s a win!
If you’d like a bit more vegetables and an even lower fat content with your breakfast pizza, go check out my low carb veggie pizza recipe.
Low Carb Breakfast Pizza Ingredients
The ingredient notes for this recipe are rather short. Depending on your nutrition strategy and how much fat you want in your pizza, you could use full-fat bacon, cream cheese, and shredded cheese. If you’re keeping it lower fat and lower calorie like the recipe calls for, be mindful of the bacon you choose. Center cut is typically lower fat but some have lower protein and barely reduce fat. You could also go with turkey bacon. Since you’ll be pan frying and baking, the turkey bacon (which can be a bit resistant to crisp) will get crispy.
Other than the bacon, you could swap the whole eggs for 2 extra servings of egg whites. This will reduce the total fat by another 10g and save about 10 calories per slice. Since the cream cheese and bacon add creaminess and flavor, you likely won’t miss the eggs. Be sure to leave the 1 whole egg in the crust, however.
Creamy Low Carb Breakfast Pizza - Mason Woodruff
- 16 oz Ground Chicken 92/8 used in macros
- 1/2 C Shredded Parmesan Kroger's brand has 10 fewer calories/serving
- 1 large Egg
- 6 slices Center Cut Bacon
- 2 large Eggs
- 8 servings (368g) Liquid Egg Whites
- 8 oz Fat-Free Cream Cheese
- 3/4 C Fat-Free Cheddar Cheese shredded
- 1 pinch Salt & Pepper to taste
Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
Mix ground chicken, parmesan, and one egg in a large bowl.
Press mixture into a large circle on your baking sheet. The thinner you can get the crust without any spaces, the thinner your crust will be. Plan for some shrinkage during cooking.
Bake the crust for 12 minutes.
While the crust is in the oven, prepare your bacon and eggs. I like to cook my eggs in the remaining bacon grease, but you could discard and use low-cal cooking spray to remove a bit of fat. Once your eggs have fully cooked, add the cream cheese and heat until melted evenly throughout.
Remove crust from the oven. Using a paper towel, soak up any juices surrounding the crust. If you'd like a crispier crust, you can flip the crust using a second sheet of parchment paper. I've done both and don't feel the difference is slight.
Add your egg mixture to the top of the pizza. There's a good chance it looks like too much. That's okay, it will shrink a bit during the remaining time in the oven. Top with cheese and crumbled bacon.
Bake for another 12-15 minutes.
1/8 Slice: 225 Calories | 30P | 4C | 10F
If you make this for a post-workout snack or sweets fix, tag me in your creation on Instagram.
P.S. If you’re interested in learning more about nutrition for fitness and healthy living, I’ve put together a free eBook on the topic. It covers everything from calculating your metabolic rate, calorie and macronutrient needs, diet strategies, as well as food guides and recipes. You can learn more about Nutrition Made Easy 3.0 here or enter your info below to download your copy.