High Protein, Low Carb Veggie Breakfast Pizza Recipe
After making the creamy breakfast pizza, I realized that I was in desperate need of veggies. While I was putting ingredients together, I decided I would put an even lower fat and calorie spin on this low carb breakfast pizza recipe. Thus, the low carb veggie breakfast pizza was born.
This version has 30 fewer calories than the creamy pizza and is lighter on the stomach. The creamy pizza is super savory, while this is more any-meal-appropriate and would make a great mid-day snack.
Low Carb Veggie Breakfast Pizza Ingredients
In this lower calorie version, 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.
If you like the density from the creamy pizza, you could always add a bit of fat-free cream cheese into your egg mixture in this recipe. In addition to omitting cream cheese, I also pulled the two whole eggs from the egg mixture to reduce total calories as well. That said, you could add one or two back in for extra volume and those excellent egg yolk nutrients.
A bit of guacamole takes the pizza to another level but be sure to pay attention to the calories in guacamole if you’re keeping this low-calorie. A little goes a long way. Hot sauce, fresh pico, Sriracha, and salsa are all great low-calorie condiment options to top your pizza with.
One last thing, you can use any ground meat you’d like for your crust. I find chicken has the least amount of flavor and takes on the role of a crust the best. If you’ve ever made a cauliflower pizza crust, I’d be interested to see a half cauliflower and half chicken crust. That would bring the total calories and fat even lower! Let me know if you’re crazy enough to try it.
Low Carb Veggie Breakfast Pizza
- 16 oz Ground Chicken 92/8 used in macros
- 1/2 C Shredded Parmesan Kroger's brand has 10 fewer calories/serving than most
- 1 large Egg
- 1 bag 3 Pepper & Onion Blend or 1 C chopped onions and peppers
- 6 slices Center Cut Bacon
- 8 servings (368g) Liquid Egg Whites
- 3/4 C Fat-Free Cheddar
- 1 pinch Salt & Pepper to taste
- 1 Jalapeno
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 egg whites. I like to cook my egg whites in the remaining bacon grease, but you could discard and use low-cal cooking spray to remove a bit of fat.
Add onion and pepper mix to a skillet with a few drops of water and cover. Heat on medium heat, stirring occasionally. If thawed instead of frozen, cook on a lower heat.
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 peppers and onions to your eggs and stir.
Add your egg mixture to the top of the pizza. Top with cheddar cheese. If you'd like jalapeno or any other toppings, add them at this time.
Bake for another 12-15 minutes.
1/8 Slice: 197 Calories | 26P | 4C | 8.5F
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.