Before I went wheat free, I would make individual pizzas on low carb pitas. I’ve been wanting to recreate that yumminess in a grain free way and these breakfast pizzas were just the ticket. I made them in a whoopie pie pan, but these could easily be made free-hand on a cookie sheet.
The crusts are crispy and flavorful. I added garlic to the dough, but you don’t have to if you don’t like garlic.
I topped mine with cheddar cheese, scrambled eggs, sausage, bacon, red peppers and onions. You can use whatever toppings you like. The best part? These yummy pizzas– which are about 3 inches in diameter– have just TWO net carbs apiece. That’s right– TWO. Freeze them for the perfect breakfast on the go, or bake up a batch for the whole family.
Mini Breakfast Pizzas
Ingredients:
- 1/4 C coconut flour
- 1 egg
- 1/3 C shredded mozzarella cheese
- 1 T olive or avocado oil
- Dash of garlic powder
- Dash of pepper
- 1 T plain Greek yogurt or sour cream (preferably full fat Greek yogurt)
- 2 scrambled eggs
- 2 cooked sausage links, cut up
- 2 cooked bacon strips, cut up
- 1/2 C shredded cheddar cheese
- 1 T each chopped onion and red pepper
Nutrition (1/6th of recipe): 160 calories, 3 g carbs, 1 g fiber (2 g net carbs), 12 g fat, 10 g protein
