This breakfast pizza is a perfect blend of low carb and macro friendly.
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.
Each slice has 4 Smart Points.